Preheat your oven to 375°F (190°C). Prepare your vegetables while the oven heats up.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion, mushrooms, and butternut squash, sautéing for about 5-7 minutes.

Once the squash is tender, add the chopped kale to the skillet and cook for an additional 2-3 minutes.

In a mixing bowl, whisk together 4 eggs and 1 cup of milk until frothy. Season with salt and pepper.

Spread the sautéed vegetable mixture evenly in a pre-made pie crust. Carefully pour the egg mixture over the vegetables.

Sprinkle shredded cheese on top and bake in the oven for 35-40 minutes.

Remove from oven and let cool for 5-10 minutes before slicing.