Butternut Squash And Bacon Quiche Recipe
Prep Time:
45 minutes
Cook Time:
2 hours, 20 minutes
Servings:
8 Servings
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter, cut into 1-inch chunks
  • ¾ cup cold water
  • 2 tablespoons olive oil
  • 3 cups diced and peeled butternut squash
  • 1 + 1 teaspoons salt, divided
  • 1 + 1 teaspoons black pepper, divided
  • ½ pound bacon, diced
  • 6 eggs
  • 2 cups heavy whipping cream
  • 1 cup milk
  • ¼ + ¼ cup grated Parmesan cheese, divided
  • ¼ + ¼ cup shredded Gruyère cheese, divided
  • ¼ + ¼ cup shredded Fontina cheese, divided
  • 10 sprigs fresh sage
  • 1 small yellow onion, sliced into rounds
Directions
  1. Start making the crust: Add the flour and salt to a food processor and pulse to combine.
  2. Add the butter and pulse until butter is broken down into pea-sized pieces.
  3. Add the water and pulse until the dough begins to come together.
  4. Remove from the processor and knead using your hands. Form a disc with the dough, wrap in plastic, and chill for at least 10 minutes and up to overnight.
  5. Preheat the oven to 375 F.
  6. Bring the dough to room temperature. Roll it out flat to ⅛-inch thickness.
  7. Press the dough into a 9-inch springform pan, removing the excess around the edges.
  8. Fill the pan with beans or pie weights.
  9. Place in the oven and bake until golden, about 1 hour.
  10. In the meantime, spread the butternut squash cubes on a baking sheet. Drizzle with oil, then season with 1 teaspoon each salt and pepper.
  11. Add to the oven and roast for 30–40 minutes, until tender.
  12. Add the bacon pieces to a skillet over medium heat.
  13. Cook until deeply browned and crispy, about 5 minutes.
  14. Whisk the eggs vigorously in a large bowl until smooth.
  15. Combine the eggs, cream, milk, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Whisk or blend until completely smooth.
  16. Once the crust is golden, remove the beans or pie weights and place the springform pan on a baking sheet.
  17. Add ¼ cup of each cheese to the bottom of the quiche.
  18. Add the butternut squash and bacon to the shell, reserving about 2 tablespoons of each.
  19. Pour the egg mixture into the quiche shell.
  20. Top with the remaining ¼ cup of each cheese.
  21. On top of the cheese layer, carefully add the sliced onion, sage, and remaining squash and bacon.
  22. Adjust the oven to 350 F.
  23. Carefully return the pan to the oven and bake for 80–90 minutes, or until the middle registers 160 F and the egg is just barely jiggly.
  24. Let cool for 10–15 minutes before slicing.