Spinach Butternut Bacon Quiche
Looking for a delicious way to celebrate fall? This Butternut Bacon Spinach Quiche is so easy (with a store-bought crust and no parbaking) and is perfect for breakfast, lunch or dinner!
Ingredients
For the crust:
- 1 refrigerated pie crust I use Pillsbury there are usually 2 crusts in a box. You just need one.
For the filling:
- 4 slices thick-cut smoky bacon cut in ½-inch slices
- 1½ cups diced butternut squash
- 1 teaspoon kosher salt (divided)
- 5 cups fresh spinach roughly chopped if the leaves are really big
- 4 large eggs
- ¾ cup half and half
- 1 cup Gouda cheese see post for other options
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
Instructions
For the prep:
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Preheat the oven to 375˚F. Place a sheet pan on the lowest rack of the oven. Place several thicknesses of paper toweling on a work surface near the stove.
For the crust:
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Unroll the dough and fit it into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Place the crust in the refrigerator to chill while you prep the remaining ingredients.
For the filling:
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Slice the bacon into ½-inch pieces and cook in a medium-size pot over medium-low heat, until crisp and golden brown. Remove with a slotted spoon to drain on the prepared paper towels. Remove the bacon grease from the pan except for 1 tablespoon. Reserve the remaining grease.
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Add the diced butternut squash and ½ teaspoon salt to the pan with the 1 tablespoon bacon fat. Cook over medium heat for 7-9 minutes stirring occasionally, until squash is tender. Remove the squash from the pot to a medium-size bowl.
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Add 1 teaspoon of the bacon fat to the pot then add the spinach leaves and sauté until wilted. Transfer the spinach to the bowl with butternut squash.
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Remove the tart or pie pan from the refrigerator and transfer the squash, spinach and ½ of the bacon into the pie shell.
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Combine the eggs, half and half, cheeses remaining ½ teaspoon salt and pepper in the bowl that you used for the squash/spinach. Whisk together until well combined. Slowly pour the egg mixture over the filling working your way around the pan. Sprinkle the remaining bacon pieces over the top.
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Bake the quiche on the preheated pan (on the lower rack) for 25-30 minutes or until the top is lightly golden and the filling is set. Let cool 10 minutes in the pan, then remove from the tart pan and serve. This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.
It's not necessary, but for a pretty presentation, I like to reserve a little of the spinach and squash and sprinkle them on the quiche right before baking.