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Spinach Butternut Bacon Quiche Recipe

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★★★★★

4.8 from 89 reviews

This Spinach Butternut Bacon Quiche is a savory, comforting dish featuring a flaky pie crust filled with smoky bacon, tender butternut squash, fresh spinach, and a rich custard of eggs and cheese. Perfect for brunch or a light dinner, it combines hearty fall flavors with creamy Gouda and Parmesan cheeses for a deliciously balanced meal.

Ingredients

Scale

For the crust:

  • 1 refrigerated pie crust (Pillsbury or similar, usually comes in a 2-crust box; use 1 crust)

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

  1. Preheat Oven and Prepare Workspace: Preheat your oven to 375˚F (190˚C) and place a sheet pan on the lowest oven rack. Prepare a surface near the stove with several layers of paper towels for draining cooked bacon.
  2. Prepare the Crust: Unroll the refrigerated pie crust and fit it into a 9-inch tart pan with a removable bottom or a standard pie pan. Trim or crimp any excess dough around the edges. Place the crust in the refrigerator to chill while preparing the filling.
  3. Cook the Bacon: Slice the thick-cut smoky bacon into ½-inch pieces. In a medium-sized pot over medium-low heat, cook the bacon until it becomes crisp and golden brown. Remove the bacon with a slotted spoon and drain on paper towels. Remove all but 1 tablespoon of bacon grease from the pot, reserving that tablespoon for cooking the squash.
  4. Cook Butternut Squash: Add the diced butternut squash and ½ teaspoon of kosher salt to the bacon fat in the pot. Cook over medium heat for 7-9 minutes, stirring occasionally, until the squash is tender. Transfer the cooked squash to a medium bowl.
  5. Sauté Spinach: Add the remaining ½ teaspoon bacon fat to the pot and then add the fresh spinach leaves. Cook until the spinach is wilted, stirring frequently. Transfer the spinach to the bowl with the cooked butternut squash.
  6. Assemble Filling in Crust: Remove the crust from the refrigerator and distribute the squash, sautéed spinach, and half of the cooked bacon evenly in the pie shell.
  7. Make Egg Mixture and Pour: In the bowl used for the vegetables, whisk together the eggs, half and half, Gouda cheese, Parmesan cheese, remaining ½ teaspoon kosher salt, and black pepper until well combined. Slowly pour this egg mixture over the filling in the crust, ensuring even coverage. Sprinkle the remaining bacon pieces over the top.
  8. Bake the Quiche: Place the pie on the preheated sheet pan on the lower oven rack. Bake for 25-30 minutes, or until the top is lightly golden and the filling is set. Remove and allow the quiche to cool in the pan for 10 minutes before removing from the tart pan to serve.
  9. Make Ahead and Reheat: The quiche can be made a day ahead and refrigerated. To serve the next day, rewarm it in a 325˚F (163˚C) oven for 15-20 minutes until heated through.

Notes

  • Refer to Café Tips in the original post for additional detailed instructions and tips to perfect the quiche.
  • For an attractive presentation, reserve a small portion of the cooked spinach and butternut squash to sprinkle on top of the quiche right before baking.
  • This quiche can be stored refrigerated for up to 2 days and reheated as described.

Keywords: spinach quiche, butternut squash quiche, bacon quiche, savory pie, brunch recipe, fall recipes, autumn quiche

Find it online: https://mjrecipe.com/spinach-butternut-bacon-quiche-recipe/