Butternut Squash Quiche Recipe

This quiche is loaded with roasted butternut squash, crispy bacon, caramelized onions, and sharp cheddar cheese.

Course Breakfast, Brunch

Cuisine French

Prep Time 40

Cook Time 45

cooling time 20

Total Time 1 45

Servings servings

Calories 271kcal

Cost $7

1 9-inch pie crust either frozen pie dough, your favorite pie dough recipe, or pre-made pie dough (make sure it's deep dish)
8 slices bacon cooked and crumbled
1 tablespoon olive oil
1 cup butternut squash cubed and roasted (about ¼ of a whole butternut squash)
1 yellow onion thinly sliced
½ cup extra sharp cheddar cheese shredded
6 large eggs
½ cup milk
½ cup heavy cream
½ teaspoon salt
¼ tsp pepper

I used a frozen pie crust for this recipe, but feel free to use your favorite homemade pie dough recipe!
Carefully unroll the defrosted pie crust and place it in the pie dish, pressing gently until it fits the bottoms and sides of the dish. Fold over the access dough and crimp the edges around the pie plate. Stick this back in the freezer or fridge until you are ready to fill it.

In a large skillet, cook your bacon over medium heat until crispy. You can either cut it up before you cook it, or fry it in strips and crumble it after. When finished, let the bacon drain on the paper towel-lined plate and discard almost all of the bacon grease. Leave a little to cook the onions in.

On a lined baking sheet, toss your cubed butternut squash in 1-2 teaspoon of olive oil. If you are roasting an entire butternut squash use 1 tablespoon of oil. You can season with salt and pepper (optional). Roast the butternut squash in a 375-degree oven for about 20 minutes, or until fork-tender. Let cool once finished cooking.
**See notes above on what kind of butternut squash you can use and how to peel one.

While the butternut squash is baking, toss the thinly sliced onions in the same skillet the bacon cooked in and let caramelize over medium heat. It should take about the same time as the squash, 20 minutes. Let cool once finished cooking.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
Layer your 1 cup of butternut squash and all the onions, bacon, and cheese in the dish. Then pour the egg mixture over top. If you are using a standard pie dish, you should be able to fit the entire egg mixture into the pan without overfilling. If you are using a pre-made frozen pie crust (that's already in an aluminum pan- make sure it's a deep dish) it might be a bit small so just make sure not to overfill your crust.
Place your quiche on a baking sheet (just in case it spills over) and bake in the 375° over for about 45 minutes, or until the center is set and a knife inserted comes out clean. Let cool for 20-25 minutes before cutting in and enjoying!

If you notice your crust is starting to brown too quickly during the baking process, you can take it out and make a crust shield out of tinfoil. Carefully place a few thin pieces of foil around the crust and put back in the oven to continue baking.