Butternut And Bacon Quiche Recipes

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BUTTERNUT AND BACON QUICHE



BUTTERNUT AND BACON QUICHE image

Categories     Egg     Bake     Dinner     Squash     Summer

Yield 4

Number Of Ingredients 9

½ butternut
3 slices bacon
75g Gruyère or strong Cheddar - grated
300ml full cream milk
3 large eggs
for the shortcrust pastry:
175g plain flour
100g butter
2 tbs cold water

Steps:

  • Place all the ingredients for the pastry into a blender and blend till done - roll out the pastry and line a 25cm quiche dish - let the rolled pastry rest in the fridge for half an hour. Prepare the butternut by scoring the flesh and covering with a little butter and sprigs of rosemary, wrap in foil and bake for an hour at 180°C. When cooked, remove the flesh with a spoon. Fry the bacon and dice. Grate the cheese Whisk the eggs and then whisk in the milk - season with salt and pepper. Blind bake the pastry crust using baking paper and dried beans in a preheated oven at 200°C for 10 minutes, remove from the oven, reduce the oven temperature to 180°C and now spread the chopped butternut, bacon and cheese over the base of the dish, finally pour in the egg and milk mix and cook in the oven for 30 - 40 minutes at 180°C. Leave to cool for 10 minutes before eating.

EASY BACON AND CHEESE QUICHE



Easy Bacon and Cheese Quiche image

This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!

Provided by Dawn Egan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 7

1 (9 inch) deep dish frozen pie crust
1 (3 ounce) can bacon bits
½ cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
  • Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g

CLASSIC BACON AND EGG QUICHE



Classic Bacon and Egg Quiche image

This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.

Provided by David Tanis

Categories     breakfast, dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Short-crust dough (see recipe), rolled and chilled in a 9 1/2-inch tart pan
3 large eggs
3/4 cup crème fraîche
1/2 cup milk
1/2 teaspoon kosher salt
Black pepper, to taste
About 1/8 teaspoon grated nutmeg
Pinch cayenne
1/4 pound thick-cut bacon, sliced into 1/4-inch lardons
2 ounces grated Gruyère, optional

Steps:

  • Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
  • Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
  • Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
  • Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 0 grams

BUTTERNUT SQUASH AND BACON QUICHE



Butternut Squash and Bacon Quiche image

To keep the quiche from getting soggy, prebake the tart shell, using our recipe for Flaky Pie Dough. Serve the savory tart to a hungry group for brunch, lunch, or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h15m

Number Of Ingredients 10

All-purpose flour, for rolling
1 recipe Flaky Pie Dough or store-bought
8 slices bacon
1 medium yellow onion, halved and thinly sliced
Coarse salt and ground pepper
3/4 pound 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

Steps:

  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 11-by-15-inch rectangle. Transfer to a 9-by-13-inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 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, 10 minutes.
  • Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.
  • In a bowl, 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, 45 minutes. Let cool 15 minutes.

Nutrition Facts : Calories 432 g, Fat 32 g, Fiber 1 g, Protein 12 g

BUTTERNUT MAC AND CHEESE WITH BACON



Butternut Mac and Cheese with Bacon image

Delicious creamy butternut squash macaroni and cheese with added bacon! I served it with garlic bread.

Provided by Kita

Categories     Macaroni

Time 1h5m

Yield 8

Number Of Ingredients 8

1 medium butternut squash, halved and seeded
1 teaspoon olive oil
1 pinch salt
1 pinch ground black pepper
1 (8 ounce) package bacon
1 (16 ounce) package elbow macaroni
1 cube chicken bouillon
2 cups freshly grated sharp Cheddar cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Lightly oil butternut squash and season with salt and pepper. Set butternut squash, cut-side down, on the lined baking sheet.
  • Roast in the preheated oven until butternut squash can easily be pierced with a fork, 45 to 60 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • At the same time, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Remove 2 cups hot pasta water to a liquid measure; add bouillon cube and stir to dissolve. Drain pasta.
  • Pour 1 cup broth from the liquid measure into a large pot. Scoop roasted butternut squash flesh into the pot and blend with an immersion blender, adding more broth as needed to achieve a light creamy texture.
  • Place the pot over medium heat and mix in Cheddar cheese. Cook until cheese is melted and sauce is thick. Add drained pasta and mix to combine. Adjust seasoning to your liking.
  • Serve topped with crumbled bacon.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 60.8 g, Cholesterol 39.9 mg, Fat 14.9 g, Fiber 5 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 562.2 mg, Sugar 5.1 g

BACON VEGETABLE QUICHE



Bacon Vegetable Quiche image

This bacon quiche is so versatile. You can use Vidalia onions, green onions or leeks. Asparagus can take the place of broccoli, and you can use whatever fresh herbs or cheese you have on hand. -Shannon Koene, Blacksburg, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Dough for single-crust pie
2-1/2 teaspoons olive oil
1 cup sliced fresh mushrooms
1 cup chopped fresh broccoli
3/4 cup chopped sweet onion
2 cups fresh baby spinach
3 large eggs, lightly beaten
1 can (5 ounces) evaporated milk
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup crumbled tomato and basil feta cheese

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms, broccoli and onion; cook and stir until tender, 5-7 minutes. Add spinach; cook until wilted., In a large bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in vegetables, cheddar cheese and bacon. Pour into crust. Sprinkle with feta cheese., Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 30-35. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 469 calories, Fat 32g fat (17g saturated fat), Cholesterol 172mg cholesterol, Sodium 735mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.

BACON QUICHE



Bacon Quiche image

Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 7

3 large eggs
1-1/2 cups 2% milk
1/4 cup butter, melted
1/2 cup biscuit/baking mix
Dash pepper
8 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

Steps:

  • In a blender, combine the eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9-in. pie plate. Top with bacon and cheese., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

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