Butternut Bacon Spinach Quiche Recipe
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Ingredients: |
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
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Directions: |
Directions:For the prep:
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:
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:
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.
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.
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.
Remove the tart or pie pan from the refrigerator and transfer the squash, spinach and ½ of the bacon into the pie shell.
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.
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. |
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Personal
Notes: |
Personal
Notes: Every year when we harvest butternut squash from the garden, we look for additional recipes to make use of them. This year (2022), we harvested 47 butternut squash from 4 plants which is a record for us so here is the latest recipe to make use of some of that squash.
Source:https://thecafesucrefarine.com/butternut-bacon-spinach-quiche/
This recipe calls for a purchased pie crust, not the kind you find in the freezer section of the grocery store, but the type you’ll find in the dairy area. I really like the Pillsbury pie crusts, although there may be generic brands that are equally delicious.
The cheese in this recipe is variable. I love to use Gouda. Gouda is a mild, mellow tasting Dutch cheese, named after the city of Gouda in the Netherlands.
Fontina is also delicious for this quiche. Fontina is an Italian cheese that’s super creamy, buttery and has a low melting point. Boars Head makes a wonderful Fontina that’s readily available in grocery stores that feature Boars Head in their deli section.
Other cheese options would be provolone, monterey jack and mild white cheddar.
This tart can be made ahead and warmed before serving OR all of the components can be prepped ahead and stored individually in the refrigerator. This makes it super simple to put everything together quickly for an easy freshly baked quiche.
I use a 9-inch tart pan with a removable bottom for this quiche. You could use an 11-inch pan, but you will need to roll the pie crust a little larger. You can also use a traditional pie pan.
I like to use good, smoky bacon for this recipe. Thick-cut, applewood smoked bacon is perfect. Most larger grocery stores carry applewood-smoked bacon. We really enjoy the brands that Sam’s Club, Costco and Trader Joes carry.
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 bakign.
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