Spinach Butternut Bacon Quiche Recipe
Oh, you’re going to love this Spinach Butternut Bacon Quiche Recipe! It’s one of those dishes that feels fancy but is surprisingly easy to throw together, making it perfect for brunches, cozy weekend breakfasts, or even a light dinner paired with a crisp salad. The combination of smoky, crispy bacon with sweet roasted butternut squash and tender spinach nestled in a creamy egg custard really hits all the right notes.
What really makes this Spinach Butternut Bacon Quiche Recipe special to me is how those flavors balance so perfectly—you get savory, sweet, and a little earthy bite from the gouda and parmesan cheeses. Plus, it’s a crowd-pleaser that reheats beautifully, so whether you’re making it for family or guests, you’ll feel like a pro without the stress.
Ingredients You’ll Need
The ingredients in this quiche come together in a way that’s both comforting and fresh. The key is getting quality bacon for that smoky depth and using fresh spinach that wilts just right. When shopping, don’t skip on a good refrigerated pie crust to save time without sacrificing flavor.
- Refrigerated pie crust: I usually grab Pillsbury because it’s reliably flaky and fits most tart pans perfectly without fuss.
- Thick-cut smoky bacon: Thick slices hold up better during cooking and add that rich, meaty flavor you’re craving.
- Diced butternut squash: Look for firm, vibrant orange squash—fresh is best but frozen can work in a pinch.
- Kosher salt: I prefer kosher because the bigger crystals help season evenly without overdoing it.
- Fresh spinach: Use tender, bright leaves and roughly chop if they seem too large to keep the texture even.
- Large eggs: Fresh eggs give the custard that smooth, creamy consistency.
- Half and half: This adds just enough richness without making the quiche too heavy.
- Gouda cheese: I love gouda here for its slightly sweet, nutty notes, but feel free to experiment with cheddar or gruyere.
- Grated Parmesan cheese: Adds a sharp, salty contrast that brings the filling to life.
- Freshly ground black pepper: A pinch of fresh ground pepper perks up the whole dish.
Variations
This Spinach Butternut Bacon Quiche Recipe is a great canvas for your personal tastes—feel free to swap ingredients or add your favorite twists. I often sneak in a little garlic or fresh herbs like thyme when I have them on hand, but that’s just the beginning.
- Vegetarian version: Skip the bacon and add sautéed mushrooms or caramelized onions for that smoky, savory vibe without meat. I tried this once for a brunch and my vegetarians friends loved it.
- Cheese swap: Substitute gouda with gruyere or fontina for a slightly different texture and flavor. I’ve found gruyere gives it a bit more of an elegant touch.
- Spicy kick: Add a pinch of red pepper flakes to the egg mixture for subtle heat—I do this when I’m craving something with a little more zing.
- Crust options: For a gluten-free twist, try a store-bought gluten-free crust or make a crustless quiche by greasing the pan well and baking a bit longer.
How to Make Spinach Butternut Bacon Quiche Recipe
Step 1: Get your oven and crust ready
Start by preheating your oven to 375˚F. I like to put a sheet pan on the lowest rack now—this helps create an even bake for the quiche crust and catches any drips. Next, unroll your refrigerated pie crust and gently press it into your 9-inch tart pan, trimming or crimping the edges so it fits snugly. Pop it back into the fridge to chill while you work on the filling; this keeps the crust from shrinking during baking.
Step 2: Cook the bacon and squash
Slice your bacon into half-inch pieces and cook it over medium-low heat in a medium pot until it’s crisp and golden—that usually takes about 8 to 10 minutes. Use a slotted spoon to move the bacon onto paper towels to drain, but keep about a tablespoon of the bacon fat in the pot since that’s where the magic flavor starts. Toss in the diced butternut squash with half a teaspoon of kosher salt and sauté over medium heat, stirring occasionally, until the squash is tender and lightly caramelized, about 7 to 9 minutes.
Step 3: Wilt the spinach
Add a teaspoon of the reserved bacon fat back into the pot and toss in your spinach. Cook just until it’s wilted, which happens quickly—usually in a couple of minutes. Once done, transfer the spinach to the bowl with the butternut squash. Pro tip: Squeeze out excess water from the spinach to keep your quiche from turning soggy.
Step 4: Assemble the quiche filling
Take your chilled pie crust out of the fridge and layer in half of the cooked bacon, along with the spinach and butternut squash mixture. In the same bowl you used for the veggies, whisk together your eggs, half and half, gouda, parmesan, the remaining salt, and freshly ground black pepper. Pour this creamy egg mixture gently over your filling, smoothing it out so it evenly covers everything. Then sprinkle the rest of the bacon on top for appearance and extra crunch.
Step 5: Bake until golden and set
Place the quiche on the preheated baking sheet on the lowest rack of your oven. Bake for 25 to 30 minutes until the top looks lightly golden and the filling feels set when you gently shake the pan. It should have a slight jiggle but not be liquidy. When done, let it cool for about 10 minutes before removing the tart pan’s rim and slicing.
How to Serve Spinach Butternut Bacon Quiche Recipe
Garnishes
I love adding a sprinkle of fresh chopped parsley or chives on top just before serving—it adds a pop of color and fresh flavor. Sometimes I even reserve a little sautéed spinach and cubed butternut squash to scatter on top before baking, which makes the quiche look extra inviting and pretty.
Side Dishes
This quiche pairs beautifully with lighter sides like a crisp green salad with lemon vinaigrette or a bowl of fresh tomato soup if you’re serving lunch or dinner. For brunch, I enjoy it alongside roasted potatoes or fresh fruit to balance the richness.
Creative Ways to Present
For special occasions, I’ve tried cutting the quiche into mini squares and serving them on a wooden board with fresh herbs sprinkled on top—fancy but effortless! You can also make individual quiches using muffin tins, which is great for portion control and entertaining a crowd.
Make Ahead and Storage
Storing Leftovers
After enjoying your quiche, wrap any leftovers tightly in plastic wrap or store in an airtight container in the fridge. I find it keeps well for up to 3 days without losing flavor or texture.
Freezing
If you want to prep ahead, this Spinach Butternut Bacon Quiche Recipe freezes surprisingly well. I usually cool it completely, wrap it in foil, then place it in a freezer bag. It lasts for up to 2 months and makes a perfect quick meal or brunch when you’re short on time.
Reheating
To reheat, I set my oven to 325˚F and warm the quiche for 15 to 20 minutes. This keeps the crust crisp and the filling creamy. Avoid microwaving if you want to keep that lovely texture intact.
FAQs
-
Can I make the Spinach Butternut Bacon Quiche Recipe ahead of time?
Absolutely! You can assemble the quiche a day ahead, keep it refrigerated, and then bake it fresh for the best texture. Alternatively, bake it fully and reheat as needed—the flavors even deepen after resting overnight.
-
What’s a good substitute for butternut squash in this quiche?
If you can’t find butternut squash, sweet potatoes or even pumpkin can work well. Just dice them similarly and cook until tender. This keeps the sweet, earthy flavor that complements the bacon and spinach nicely.
-
Can I use a homemade pie crust instead of refrigerated?
Definitely! Homemade pie crusts add a lovely personal touch and can taste amazing. Just be sure it’s well chilled before adding the filling to prevent shrinking or sogginess.
-
How do I prevent the quiche crust from getting soggy?
Using chilled crust and cooking the bacon and vegetables before filling helps keep moisture at bay. Also, draining the spinach well and baking on a lower oven rack with a sheet pan underneath encourages an evenly baked, crisp crust.
Final Thoughts
This Spinach Butternut Bacon Quiche Recipe has become one of my kitchen go-tos when I want something satisfying yet easy to share. It’s a recipe that feels special but won’t keep you tied up in the kitchen all day. Seriously, give this one a try—I promise, you’ll feel like you’ve just elevated your brunch game by a mile, and who doesn’t want that? Plus, the flavors are just so comforting, it may soon become a favorite in your recipe rotation, just like it is in mine.
Print
Spinach Butternut Bacon Quiche Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
This Spinach Butternut Bacon Quiche combines smoky, crispy bacon with tender butternut squash, fresh sautéed spinach, and a blend of Gouda and Parmesan cheeses in a flaky refrigerated pie crust. Baked to a golden finish, this savory quiche is perfect for breakfast, brunch, or a light dinner, offering a comforting and flavorful way to enjoy seasonal ingredients.
Ingredients
For the crust
- 1 refrigerated pie crust (such as Pillsbury, usually comes 2 crusts per box; you only need one)
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 (or other similar cheese as preferred)
- 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 oven rack. Prepare paper towels by layering several thicknesses on a work surface near your stove for later use.
- Prepare Crust: Unroll the refrigerated dough and fit it into a 9-inch tart pan with a removable bottom or a pie pan. Trim or crimp any excess dough around the edges. Place the crust in the refrigerator to chill while you prepare the filling ingredients.
- Cook Bacon: Slice the bacon into ½-inch pieces. In a medium pot over medium-low heat, cook the bacon until it is crisp and golden brown. Use a slotted spoon to transfer the bacon to the prepared paper towels to drain. Remove all but 1 tablespoon of the bacon grease from the pot and reserve it for cooking the vegetables.
- Cook Butternut Squash: Add the diced butternut squash and ½ teaspoon of kosher salt to the pot with the reserved tablespoon of bacon fat. Sauté over medium heat for 7–9 minutes, stirring occasionally, until the squash is tender. Transfer the cooked squash to a medium bowl.
- Sauté Spinach: Add 1 teaspoon of the bacon fat to the pot, then add the fresh spinach. Cook until wilted, stirring often, then transfer the spinach to the bowl with the butternut squash.
- Assemble Filling: Remove the chilled crust from the refrigerator. Add half of the cooked bacon, along with the squash and spinach mixture, into the pie crust, spreading evenly.
- Prepare Egg Mixture: In the same bowl used for the vegetables, whisk together the 4 eggs, half and half, Gouda cheese, Parmesan cheese, remaining ½ teaspoon kosher salt, and black pepper until combined. Slowly pour this egg-cheese mixture over the filling in the crust.
- Top and Bake: Sprinkle the remaining bacon pieces evenly over the top. Place the tart pan on the preheated sheet pan in the oven’s lowest rack. Bake for 25–30 minutes until the top is lightly golden and the filling is set.
- Cool and Serve: Let the quiche cool in the pan for 10 minutes before removing it from the tart pan. Serve warm. The quiche can be made a day ahead, refrigerated, and then rewarmed at 325˚F for 15–20 minutes before serving.
Notes
- For an attractive presentation, reserve some cooked spinach and butternut squash to sprinkle on top of the quiche just before baking.
- Make sure to drain your bacon well to avoid a greasy filling.
- This quiche holds well for leftovers and is ideal for meal prep or a make-ahead brunch.
- Use fresh, high-quality ingredients for best flavor, especially the cheeses and bacon.
Keywords: Spinach quiche, butternut squash quiche, bacon quiche, savory breakfast, brunch recipe, Gouda cheese quiche, autumn recipes, easy quiche
