Partially blind-bake the pie crust. Press the pie crust evenly into a 9-inch pie pan.  Transfer the pie crust to the freezer to chill for 15-20 minutes, while your oven heats to 400°F (205°C).  Once the crust is chilled and firm, carefully line it with parchment paper.  Then fill the crust with pie weights (or dried beans) and bake for 10-12 minutes, until the edges of the crust are lightly golden.  Transfer the pie pan to a wire baking rack and carefully remove the parchment paper with the pie weights.

Sauté the veggies. Meanwhile, heat the olive oil in a large non-stick sauté pan over medium-high heat.  Add the butternut squash and sauté for 8 to 10 minutes, stirring occasionally, until mostly cooked through.  Add the white parts of the chopped scallions and garlic.  Sauté for 2 more minutes, stirring constantly, until the garlic is fragrant and the veggies are softened.  Stir in the green parts of the scallions, kale and rosemary until combined, then remove the sauté pan from the heat.

Layer the quiche. Arrange the veggie mixture in an even layer in the pre-baked pie crust and sprinkle the crumbled goat cheese evenly on top.  In a separate mixing bowl, whisk together the eggs, half and half, salt and pepper until combined, then pour the mixture evenly over the veggies and cheese.  Give the quiche filling a brief gentle stir so that some of the veggies and cheese float to the top.

Bake. Then bake the quiche for 45 minutes, or until the top is golden and puffy, and a toothpick inserted in the center comes out clean.

Cool and serve. Transfer the quiche back to the wire rack and let it rest for at least 10 minutes.  Then slice, serve and enjoy!