Butternut Squash and Bacon Quiche with Sage and White Cheddar

This savory quiche is packed with fall flavors: sweet roasted butternut squash, crispy bacon, fragrant sage and a trio of cheeses-cream cheese, white cheddar and Parmesan-all baked in a tender pie crust. It’s perfect for breakfast, brunch or a cozy dinner.

No need to stress about perfect crimping; a rustic edge works beautifully. Serve warm or at room temperature with a simple green salad for a complete meal.

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Ingredients

2 unit Pie CrustsView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 unit EggsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 400°F. Unroll one pie crust and press it into a 9-inch pie plate. Trim the edge to line up with the rim. Crimp the edge if desired or leave rustic. Prick the crust all over with a fork. Freeze for 10 minutes.
2. Wash and dry produce. Cut butternut squash into bite-size pieces. Toss on a baking sheet with oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Transfer to a plate to cool.
3. Remove crust from freezer. Line with parchment paper and fill with dried beans or pie weights. Bake on middle rack until edges are golden, 10-15 minutes. Remove parchment and beans, then bake until lightly golden all over, about 5 minutes more. Let cool at least 5 minutes.
4. Meanwhile, halve, peel and thinly slice shallot. Pick sage leaves and chop until you have 1 tablespoon.
5. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat. Once cool, chop bacon. In the same pan over medium heat, add shallot and cook until softened, 1 minute. Add sage and cook 1-2 minutes more. Transfer to a large bowl.
6. Reduce oven temperature to 375°F. Stir cream cheese into the bowl with shallot until combined. Whisk in eggs, garlic powder and 3 tablespoons water (or milk for extra richness). Stir in cheddar, Parmesan, squash, half the bacon and a pinch of salt and pepper. Pour filling into crust and sprinkle with remaining bacon. Bake until puffed and set in the middle, 20-25 minutes.
7. Let quiche cool for 15 minutes, then cut into wedges and serve.

Recipe Tips

FAQ

Can I use a store-bought pie crust?

Yes, a store-bought pie crust works perfectly. Just follow the blind baking instructions as directed.

Can I make this quiche ahead of time?

Absolutely! Bake the quiche, let it cool completely, then refrigerate. Reheat in a 350°F oven for about 10-15 minutes before serving.

Can I substitute the butternut squash?

Yes, you can use other winter squash like acorn or delicata or even sweet potatoes. Adjust roasting time as needed.