As I sit here contemplating what to write about this delicious Crustless Butternut Squash and Bacon Quiche, my brain has gone in a zillion directions. Probably because it’s so versatile – perfect for breakfast, brunch, lunch and even casual dinners.
I’ve actually served it for all of these meals, and can’t decide what time of the day I like it better. It’s wonderful with fresh fruit first thing in the morning. I’ve also served it with coffee cake and a simple fruit salad for a slow, late morning brunch with friends. It warms up beautifully for a quick lunch and makes a fabulous dinner served with a simple salad and a loaf of warm crusty bread. Now do you see why I’m a little indecisive?
Believe me when I say that I’m not one of those people who doesn’t care for crust on their pies, tarts, quiches, etc. Nope, I’ve hardly found one that I don’t like, but I feel really good about eating this quiche; it’s decently healthy as well as being fabulously delicious.
And I do cheat just a tad by scattering a handful of golden, crisp Panko bread crumbs over the top towards the end of baking. Honestly, you’ll never miss the crust, and there’s only two teaspoons of butter in the delicious crumb topping!
This yummy Crustless Butternut Squash and Bacon Quiche will definitely be in my entertaining arsenal for the upcoming holidays. I think you’ll love it in yours too!
P.S. Just a note for our regular Café followers: We’re back from our trip to London and, though we’re already missing our family there, we were quite thrilled to sleep in our own bed last night and wake up this morning at home; though admittedly, a wee bit jet-lagged. We’ll be sharing more of our trip coming up along with a wonderful recipe for leftover turkey – stay tuned!
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- 3 cups diced peeled butternut squash
- 1 tablespoon extra virgin olive oil lightly salt and pepper
- ¾ cup Greek yogurt
- 7 large eggs
- ¾ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 2 teaspoon butter
- ⅓ cup panko crumbs
- 1 cup grated parmesan cheese
- 1 cup grated Fontina or Gouda cheese
- 5 slices thick cut smokey bacon, Cut in 1/2-inch pieces cooked until crisp and drained on several thicknesses of paper towels.
- fresh thyme leaves for garnish
- Preheat oven to 400˚F. Spray a 9 or 10-inch quiche pan generously with cooking spray. Rub with a paper towel to evenly distribute.
- Combine butternut squash and olive oil on a sheet pan. Sprinkle with 1/2 teaspoon sea salt and a few grinds of fresh pepper, toss to coat. Roast in oven for 20 minutes or until tender and slightly golden.
- Place Greek yogurt , eggs, salt and pepper in blender. Blend on medium-high speed until smooth. Add thyme leaves, stir and set aside.
- In a small pan, over medium heat, melt the butter till bubbly and golden. Add the panko crumbs and stir. Continue cooking, stirring frequently until crumbs are golden, about 4-5 minutes. Set aside.
- Pour egg mixture through a fine sieve into prepared quiche pan. Sprinkle with cheese .Add bacon and squash, a few pieces at a time until all bacon and veggies are added. At first they will sink into the egg mixture, but towards the end they will stay near the surface.
- Bake for 30 minutes. Remove from oven and sprinkle with prepared panko crumbs. Return to oven and bake another 10 minutes or until top is light golden brown and center no longer wiggles when quiche is gently rocked side to side. If quiche looks golden, but center is not done, cover lightly with a piece of non-stick foil, or a piece of regular foil that has been sprayed with cooking spray.
- Remove from oven when done and allow to rest for 10 minutes before serving. Garnish the top with more fresh thyme leaves, if desired.