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
Scale
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