Butternut Squash Bacon Spinach Quiche
User Reviews
5
Butternut Squash Bacon Spinach Quiche
Description
The Butternut Squash Bacon Spinach Quiche begins by cooking bacon until crispy, then roasting cubed butternut squash separately or using pre-roasted squash. Spinach is quickly wilted in olive oil before layering in a greased pie pan with the squash and bacon pieces. A mixture of eggs, almond milk, salt, and pepper is whisked and poured over the vegetables and bacon. Shredded sharp cheddar cheese is sprinkled on top to provide richness and a golden finish.
As the quiche bakes, the egg custard sets and holds together the varying textures, while the bacon offers smoky saltiness contrasting the sweet butternut squash and earthy spinach. The almond milk helps create a light custard without dairy if preferred. Baking times vary but the quiche is done when the center is set and the edges turn golden.
This quiche can be served warm or at room temperature and fits well for brunch or a simple meal. Its combination of vegetables and protein makes it satisfying without heaviness.
If using raw butternut squash, roasting first enhances caramelized flavor, but it can also be cooked in a skillet with oil and seasoning until tender to speed preparation.
To roast butternut squash, cut into cubes, toss with olive oil, and bake until tender and slightly caramelized.You can substitute turkey bacon as a leaner alternative.Adjust seasoning to your preference; sharp cheddar adds a richer depth.Cook spinach just until wilted to avoid excess moisture in the quiche.
Ingredients
- 8 lices Bacon or turkey bacon
- 3 cups butternut squash roasted, cubed
- ½ tablespoon olive oil
- 1 spinach 5 ounce bag
- 6 egg large
- ⅓ cup almond milk unsweetened; or sub regular milk
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- ½ cup cheddar cheese shredded sharp
Instructions
- Cook your bacon first. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
- Preheat oven to 350 degrees F. Grease a 9 inch pie pan generously with nonstick cooking spray. Add the roasted, cooked cubed butternut squash cubes. Set aside.
- Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.
- In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices. Enjoy!
Notes
- If butternut squash is not pre-roasted, cook it on the stovetop with olive oil and seasoning, stirring occasionally until tender (about 10 minutes).
- Roasting squash first enhances its natural sweetness and texture in the quiche.
- Turkey bacon can be used instead of regular bacon as a leaner option.
- Be careful not to overcook spinach before adding to avoid excess moisture in the quiche.
- Grease the pie pan well to prevent sticking and for easy slice removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 203cal | 10% |
| Carbohydrates | 11.9g | 4% |
| Protein | 18g | 36% |
| Fat | 10.6g | 16% |
| Saturated Fat | 3.2g | 16% |
| Fiber | 3.6g | 14% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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