We had some butternut squash to use up and this quiche was definitely a good way to put it to use. My family has always been the type to make something and then eat it immediately. In a quest to break this habit of ours I actually made it yesterday, put it in the fridge and we all ate it for breakfast this morning. It was very tasty and I also mastered GF crust at the same time! And of course I had my normal coffee with cream.
Butternut Squash and Bacon Quiche
9 inch pie crust (GF or regular)
1/2 lb. butternut squash peeled and sliced into thin strips
6 slices bacon
1/2 medium sweet onion
Salt and Pepper
1-1/4 cup half-and-half cream
1/4 tsp salt
1/2 tsp lemon juice
1-1/2 tsp dried sage
1/8 tsp pepper
3/4 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
Preheat oven to 375. Prebake pie crust for 8 minutes.
In a large skillet, cook bacon over medium until almost crisp, 10 minutes. Drain bacon on paper towels. Once cool chop into 1/2 inch pieces. Add onion to skillet, season with a little salt and pepper, and cook, stirring often, until golden brown, 10 minutes.
Place the butternut squash in a bowl and microwave for 3 minutes.
In a bowl, whisk together eggs, cream, salt, lemon juice, pepper, sage. Put squash and bacon in pie crust, mix together and sprinkle some cheese in between and on top. Pour egg mixture over the top. Bake until set in center and puffed at edges, 45 minutes to 1 hour. Let cool 15 minutes.