Maman's Quiche Esther with Butternut Squash and Kale

1 disk classic pastry dough , or store-bought pie dough
1 small butternut squash, about1½ pounds / 675 g, peeled and cut into 1-inch (2.5 cm) cubes
3 tablespoons maple syrup
2 tablespoons extra-virgin olive oil
1 teaspoon grated nutmeg
1 teaspoon fine sea salt
6 large eggs, beaten
2 cups (480 ml) half-and-half
½ teaspoon freshly ground black pepper
1½ cups (60 g) packed baby kale

Roll out the dough and fit it into a 9½-inch (24 cm) round plain or scalloped tart pan. Transfer to the freezer for at least 15 minutes.
Set a rack in the center of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.
In a large bowl, combine the butternut squash, maple syrup, olive oil, ½ teaspoon of the nutmeg, and ½ teaspoon of the salt and toss to coat. Spread in an even layer on the prepared sheet pan and bake until easily pierced with a fork, about 20 minutes. Transfer to a bowl to cool. Leave the oven on and line the sheet pan with clean parchment paper.
In a medium bowl, whisk together the eggs, halfand- half, pepper, and the remaining ½ teaspoon nutmeg and ½ teaspoon salt until fully combined.
Remove the tart shell from the freezer and set the pan on the prepared sheet pan. Scatter half of the baby kale and all of the butternut squash across the bottom of the shell. Slowly pour the egg mixture over the top. Scatter the remaining baby kale across the top, gently pressing the leaves into the liquid.
Carefully transfer the sheet pan to the oven and bake until the quiche is lightly browned around the edges and set in the center, 40 to 45 minutes. To test, give the sheet pan a gentle shake—the quiche shouldn’t wobble at all.
Let cool for 30 minutes, then remove from the pan, slice, and serve.
tip: Store the quiche wrapped in plastic and refrigerated for up to 3 days. Reheat in a 400°F (200°C) oven for 7 to 10 minutes.