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Spinach Butternut Bacon Quiche Recipe

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★★★★★

5 from 65 reviews

This Spinach Butternut Bacon Quiche is a savory and satisfying dish featuring a flaky pie crust filled with smoky bacon, tender butternut squash, wilted fresh spinach, and a creamy blend of Gouda and Parmesan cheeses. Perfect for brunch or a light dinner, this quiche combines comforting flavors and wholesome ingredients in a delightful baked custard.

Ingredients

Scale

Crust

  • 1 refrigerated pie crust (such as Pillsbury brand, typically 2 crusts per box; use 1 crust)

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 the Oven: Set your oven to 375˚F and place a sheet pan on the lowest rack. This pan will hold the quiche during baking to ensure even heat distribution. Prepare paper towels on a work surface near the stove for draining cooked bacon.
  2. Prepare the Crust: Unroll the refrigerated dough and 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 appearance. Chill the crust in the refrigerator while preparing the filling to keep it firm.
  3. Cook the Bacon: Slice bacon into ½-inch pieces. In a medium pot over medium-low heat, cook the bacon until it is crispy and golden brown. Use a slotted spoon to remove bacon pieces and drain them on the prepared paper towels. Reserve 1 tablespoon of bacon grease in the pot, discarding the rest.
  4. Sauté Butternut Squash: Add diced butternut squash and ½ teaspoon of kosher salt to the pot with the reserved bacon fat. Cook over medium heat for 7 to 9 minutes, stirring occasionally, until the squash is tender. Transfer the cooked squash to a medium bowl.
  5. Sauté Spinach: Add another teaspoon of bacon fat to the pot. Add the fresh spinach and sauté until the leaves are wilted and tender. Transfer the wilted spinach to the bowl with the butternut squash.
  6. Assemble Filling: Remove the chilled crust from the refrigerator. Add half of the cooked bacon pieces to the bowl with the squash and spinach mixture. Then, transfer this combined filling into the pie crust, spreading it evenly.
  7. Prepare Egg Mixture and Combine: In the same 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 blended. Slowly pour this egg mixture evenly over the filling in the crust. Sprinkle the remaining bacon pieces evenly over the top.
  8. Bake the Quiche: Place the quiche on the preheated sheet pan in the oven’s lowest rack. Bake for 25 to 30 minutes until the top is lightly golden and the filling is set. Once done, allow the quiche to cool in the pan for 10 minutes. Remove from the tart pan and serve warm.
  9. Make Ahead and Reheat: This quiche can be prepared a day in advance. After baking and cooling completely, cover and refrigerate. To serve, rewarm in a 325˚F oven for 15 to 20 minutes until heated through.

Notes

  • For a prettier presentation, reserve a small portion of sautéed spinach and butternut squash and sprinkle on top of the quiche just before baking.
  • Use a tart pan with a removable bottom for easier serving and a clean crust edge.
  • If you prefer, substitute Gouda with other semi-soft cheeses like Gruyère or cheddar for a different flavor profile.
  • Be sure to drain the cooked bacon thoroughly on paper towels to avoid excess grease in the filling.

Keywords: spinach quiche, butternut squash quiche, bacon quiche, savory quiche, breakfast quiche, brunch recipe

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