Spinach Butternut Bacon Quiche

For the prep:

1. Preheat the oven to 375˚F. Place a sheet pan on the lowest rack of the oven. Place several thicknesses of paper toweling on a work surface near the stove.

For the crust:

1. Unroll the dough and fit it into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Place the crust in the refrigerator to chill while you prep the remaining ingredients.

For the filling:

1. Slice the bacon into ½-inch pieces and cook in a medium-size pot over medium-low heat, until crisp and golden brown. Remove with a slotted spoon to drain on the prepared paper towels. Remove the bacon grease from the pan except for 1 tablespoon. Reserve the remaining grease.
2. Add the diced butternut squash and ½ teaspoon salt to the pan with the 1 tablespoon bacon fat. Cook over medium heat for 7-9 minutes stirring occasionally, until squash is tender. Remove the squash from the pot to a medium-size bowl.
3. Add 1 teaspoon of the bacon fat to the pot then add the spinach leaves and sauté until wilted. Transfer the spinach to the bowl with butternut squash.
4. Remove the tart or pie pan from the refrigerator and transfer the squash, spinach and ½ of the bacon into the pie shell.
5. Combine the eggs, half and half, cheeses remaining ½ teaspoon salt and pepper in the bowl that you used for the squash/spinach. Whisk together until well combined. Slowly pour the egg mixture over the filling working your way around the pan. Sprinkle the remaining bacon pieces over the top.
6. Bake the quiche on the preheated pan (on the lower rack) for 25-30 minutes or until the top is lightly golden and the filling is set. Let cool 10 minutes in the pan, then remove from the tart pan and serve. This quiche can be made a day ahead, cooled and refrigerated. Before serving, rewarm in a 325˚F oven for 15-20 minutes.