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Spinach Butternut Bacon Quiche
5 from 8 votes

Spinach Butternut Bacon Quiche

Looking for a delicious way to celebrate fall? This Butternut Bacon Spinach Quiche is so easy (with a store-bought crust and no parbaking) and is perfect for breakfast, lunch or dinner!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 311 kcal
Course: Main Course, Breakfast, Lunch, Dinner, Brunch
Cuisine: French-American Fusion

Ingredients

For the crust:
  • 1 pie crust there are usually 2 crusts in a box. You just need one, refrigerated, brand example Pillsbury
For the filling:
  • 4 lices Bacon cut in ½-inch slices, thick-cut, smoky
  • 1½  cups butternut squash diced
  • 1 teaspoon kosher salt (divided)
  • 5 cups spinach roughly chopped if the leaves are really big, fresh
  • 4 egg large
  • ¾ cup half and half
  • 1 cup gouda cheese see post for other options
  • ½ cup Parmesan Cheese grated
  • ¼ teaspoon black pepper freshly ground

Instructions

For the prep:
    Cup of Yum
  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.

Notes

  • See Café Tips above in the post for more detailed instructions and tips.
  • It's not necessary, but for a pretty presentation, I like to reserve a little of the spinach and squash and sprinkle them on the quiche right before baking.

Nutrition Information

Calories 311kcal (16%) Carbohydrates 16g (5%) Protein 15g (30%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 130mg (43%) Sodium 773mg (32%) Potassium 321mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4968IU (99%) Vitamin C 11mg (12%) Calcium 348mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 311

% Daily Value*

Calories 311kcal 16%
Carbohydrates 16g 5%
Protein 15g 30%
Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 130mg 43%
Sodium 773mg 32%
Potassium 321mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 4968IU 99%
Vitamin C 11mg 12%
Calcium 348mg 35%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.