Butternut Squash And Bacon Quiche Recipes
BUTTERNUT SQUASH AND BACON QUICHE
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
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
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BUTTERNUT SQUASH QUICHE WITH BACON & SPINACH
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5/5 (16)Total Time 1 hrCategory Breakfast, Gluten Free, Grain Free, Low CarbCalories 203 per serving
- Cook your bacon first. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
- Preheat oven to 350 degrees F. Grease a 9 inch pie pan generously with nonstick cooking spray. Add the roasted, cooked cubed butternut squash cubes. Set aside.
- Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.
- In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices. Enjoy!
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5/5 (3)Total Time 1 hr 45 minsCategory Breakfast, BrunchCalories 271 per serving
- I used a frozen pie crust for this recipe, but feel free to use your favorite homemade pie dough recipe! Carefully unroll the defrosted pie crust and place it in the pie dish, pressing gently until it fits the bottoms and sides of the dish. Fold over the access dough and crimp the edges around the pie plate. Stick this back in the freezer or fridge until you are ready to fill it.
- In a large skillet, cook your bacon over medium heat until crispy. You can either cut it up before you cook it, or fry it in strips and crumble it after. When finished, let the bacon drain on the paper towel-lined plate and discard almost all of the bacon grease. Leave a little to cook the onions in.
- On a lined baking sheet, toss your cubed butternut squash in 1-2 tsp of olive oil. If you are roasting an entire butternut squash use 1 tbsp of oil. You can season with salt and pepper (optional). Roast the butternut squash in a 375-degree oven for about 20 minutes, or until fork-tender. Let cool once finished cooking. **See notes above on what kind of butternut squash you can use and how to peel one.
- While the butternut squash is baking, toss the thinly sliced onions in the same skillet the bacon cooked in and let caramelize over medium heat. It should take about the same time as the squash, 20 minutes. Let cool once finished cooking.
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