Butternut Squash and Bacon Quiche

butternut squash bacon quiche
I wanted to make this quiche because I thought that it would be so great to make a FLAT quiche!  I also love these flavors together.  This recipe is from Everyday Food.  It would be great served as a breakfast, lunch or dinner.
  • Prep Time 35 minutes
  • Total Time 2 hours, 15 minutes
  • Yield Serves 8
  • All-purpose flour, for rolling
  • 1 recipe Flaky Pie Dough or store-bought
  • 8 slices bacon
  • 1 medium yellow onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 3/4 pound butternut squash, peeled, halved, and very thinly sliced
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 6 fresh sage leaves
  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 11-by-15-inch rectangle. Transfer to a 9-by-13-inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are lightly browned, about 30-35 minutes. Remove parchment and weights; bake until bottom is dry and light golden, 7-10 minutes.
  2. Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.
  3. In a bowl, whisk together eggs, milk, and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, 45 minutes. Let cool 15 minutes.

If using store-bought dough, make this in a deep-dish 9-inch pie plate.

 Flaky Pie Dough
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup ice water
  1. In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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