Description
This Spinach Butternut Bacon Quiche is a savory, comforting dish perfect for brunch or a light dinner. Featuring a flaky refrigerated pie crust filled with smoky bacon, tender butternut squash, fresh spinach, and a rich custard of eggs and cheese, this quiche balances robust flavors and creamy textures. Easy to prepare and bake, it offers a delightful blend of smoky, sweet, and cheesy notes that can be made ahead and reheated for convenience.
Ingredients
Scale
For the Crust:
- 1 refrigerated pie crust (from a box of Pillsbury, typically 2 crusts per box, only 1 needed)
For the Filling:
- 4 slices thick-cut smoky bacon, cut into ½-inch slices
- 1½ cups diced butternut squash
- 1 teaspoon kosher salt, divided
- 5 cups fresh spinach, roughly chopped if leaves are large
- 4 large eggs
- ¾ cup half and half
- 1 cup Gouda cheese, shredded
- ½ cup grated Parmesan cheese
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 375˚F and place a sheet pan on the lowest rack to ensure even heat distribution during baking. Prepare paper towels by layering several thicknesses on a work surface near the stove for bacon draining.
- Prepare Crust: Unroll the refrigerated dough and carefully fit it into a 9-inch tart pan with a removable bottom or a standard pie pan. Trim or crimp excess dough along the edges for a neat crust. Refrigerate the crust while preparing the filling to keep it chilled.
- Cook Bacon: Slice bacon into ½-inch pieces. In a medium pot over medium-low heat, cook the bacon until crisp and golden brown. Use a slotted spoon to transfer bacon onto paper towels to drain excess grease. Remove all but 1 tablespoon of the bacon grease from the pot and reserve it for cooking squash and spinach.
- Cook Butternut Squash: Add diced butternut squash and ½ teaspoon kosher salt to the reserved 1 tablespoon bacon fat in the pot. Cook over medium heat for 7 to 9 minutes, stirring occasionally, until the squash becomes tender. Transfer cooked squash to a medium bowl.
- Sauté Spinach: Add 1 teaspoon of bacon fat to the pot. Add the fresh spinach and sauté until wilted, about 2 to 3 minutes. Transfer wilted spinach to the bowl with the cooked squash.
- Assemble Filling: Remove the chilled crust from the refrigerator. Spread the cooked squash and spinach mixture evenly in the crust. Add half of the cooked bacon pieces on top of the vegetable mixture.
- Prepare Custard: In the bowl used for squash and spinach, whisk together the 4 large eggs, ¾ cup half and half, Gouda cheese, Parmesan cheese, remaining ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until well combined.
- Fill Pie and Add Bacon: Slowly pour the egg and cheese mixture over the filling in the crust, ensuring even coverage. Sprinkle the remaining bacon pieces evenly over the top of the quiche.
- Bake Quiche: Place the tart pan on the preheated sheet pan in the oven’s lowest rack. Bake for 25 to 30 minutes or until the top is lightly golden and the filling is set. Remove from oven and let the quiche cool for 10 minutes in the pan.
- Serve or Store: Carefully remove the quiche from the tart pan and serve warm. For make-ahead, cool completely and refrigerate. Rewarm before serving in a 325˚F oven for 15 to 20 minutes to regain freshness.
Notes
- For a more attractive presentation, reserve some sautéed spinach and butternut squash and sprinkle them on top of the quiche just before baking.
- Use a tart pan with a removable bottom to easily release the quiche without damaging the crust.
- This quiche can be fully prepared a day ahead for convenience and reheated when ready to serve.
- Feel free to substitute Gouda with other semi-soft cheeses like Gruyère or cheddar for a different flavor profile.
- Ensure the bacon fat is properly reserved and utilized to enhance the depth of flavor in the vegetables.
Keywords: spinach quiche, butternut squash quiche, bacon quiche, savory pie, brunch recipe, easy quiche, baked egg dish