Preheat oven to 375º.

Add the flour, Colavita Extra Virgin Olive Oil, and salt in the bowl of a food processor and pulse a couple of times to combine. Add the olive oil and pulse until it resembles a coarse meal. Add in the ice water, one teaspoon at a time, pulsing, until large clumps begin to form. Pour the mixture out onto a clean surface and form into a ball then flatten into a disc. Wrap the dough in plastic and refrigerate for at least one hour.

To roll out the dough, place the disc between two large pieces of parchment paper and roll out to a 12-inch circle. Carefully transfer the parchment paper with the rolled out dough and invert into 9” pie plate. Fold over the excess dough and crimp along the edge. Place a piece of parchment paper over the dough and fill with pie weights or dried beans and bake for about 20 minutes and edges are lightly golden.

Remove the weights or beans and let cool.

Lower oven temperature to 325º.

In a medium sauté pan heat the oil over medium heat and add the shallots. Cook for about 6 minutes until soft, stir in the squash and turn the heat up to medium high. Season with salt and pepper add the sage and cook for about 10 minutes until just soft. Stir in the kale and immediately remove to a medium bowl to cool.

In large bowl, whisk the eggs and half and half together and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper and the nutmeg. Stir in the cooled squash and kale mixture and the cheddar cheese. Pour the mixture into the crust and bake for about 40-45 minutes until the center is just set. Allow to cool almost completely before serving.

Chef’s Tip:
Many kinds of Fall squash would substitute well in this recipe. Try different ones and taste the difference!