Rich, velvety and vibrant, this gourd-geous quiche is a piece of edible art! Squash, spinach, bacon and goat cheese are surrounded by egg and tucked into a flaky pastry crust for a flavor and texture combo your taste buds won’t soon forget. Make it the centerpiece at breakfast or brunch. Skip the sandwiches and serve it for lunch. Or abandon all norms and plate it for dinner. We promise, there won’t be any complaints!
Butternut Squash, Bacon, Spinach & Goat Cheese Quiche
- 4 slices bacon
- 1/4 cup cherry tomatoes halved
- 2 cups butternut squash cut in small cubes
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 6 eggs beaten
- 3/4 cup milk
- 3 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 handful spinach roughly chopped
- 4 oz. crumbled goat cheese divided
- 1 pie crust
Preheat oven to 350 degrees F. Grease 9” pie tin.
In large skillet over medium heat, cook bacon. Remove from pan. Roughly chop.
In same pan, cook onion and butternut squash 5 to 6 minutes, until squash becomes tender. Mix in garlic; continue cooking 1 minute.
In large bowl, whisk together eggs, flour, salt, milk, pepper, baking powder, spinach, chopped bacon, squash, onions and 3 ounces cheese.
In prepared pie pan, arrange crust. Pour in filling; top with remaining cheese. Bake 40 to 45 minutes, until toothpick comes out clean from center.