Ingredients: |
Ingredients: 1 single crust pie shell
8 slices bacon
1 medium yellow onion, halved and thinly sliced
Coast salt and ground pepper
3/4 lb butternut squash, peeled, halved and very thinly sliced
8 large eggs
1/2 cup whole milk
1/2 cup heavy cream
6 FRESH sage leaves
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Directions: |
Directions:Preheat oven to 350º. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze about 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are lightly browned, about 35 minutes. Remove parchment and weights; bake until bottom is dry and light golden, about 10 minutes.
Meanwhile, in large skillet, cook bacon over medium heat until almost crisp, about 10 minutes, flipping once. Drain. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, about 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows. Whisk together eggs, milk, and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, about 45 minutes. Cool 15 minutes.
Note: There was so much bacon grease after cooking the onions, that I only placed the onions in the piecrust, not the additional bacon grease. Also, I tore the bacon into about 8 pieces per slice. |
This recipe for Butternut Squash & Bacon Quiche is from