Wednesday, January 28, 2015

Bacon and Butternut Squash Quiche

Growing up, quiche was one of those dishes that I vowed to never like nor bake for anyone. Don't ask me why or how, but in a moment of weakness, I was asked by a very good friend to bake my first quiche for a Christmas eve brunch. 
It was a simple ham and cheese quiche. It was delicious and gone by the end of the afternoon. I fell in love with this simple French dish; which, oddly enough, originated in Germany. 
This particular dish is born from a love of bacon and squash, but mostly bacon. One can enjoy this Kuchen with a variety of sides at any time of the day. Happy Eating!

Bacon and Butternut Squash Quiche



You will need:

1 gluten free pie crust

1 cup roasted butternut squash, cut into cubes
1/2 cup frozen spinach
1/2 cup diced onions
2 Tbsp sun dried tomatoes
5 slices of thick cut bacon, cut into 3rd

4 large eggs
2/3 cup half and half
2 Tbsp pumpkin puree
Pinch of nutmeg
Salt and pepper to taste





Directions:

1. Preheat oven to 400*
2. Pre-cook gluten free pie crust for 8-10 minutes, until crust starts to brown.
3. Fry bacon in a medium skillet on med-hi. Drain grease, reserving 1 Tbsp and set bacon to side.
4. Saute onion, spinach, sun dried tomatoes, and butternut squash in medium skillet on med-hi heat with about 1 Tbsp of bacon grease until onions are translucent. Remove from heat.
5. Beat eggs, half and half, pumpkin puree and spices in a medium mixing bowl.










Assemble

1. Place butternut squash mixture on bottom of pie crust.
2. Place bacon on top in a circular pattern.
3. Pour egg mixture over bacon and butternut squash.
4. Sprinkle cheese over top.
5. Bake for 25-30 minutes. Remove from oven and let rest for 2 minutes before slicing and serving.





























From My house to yours, Happy Eating!