Butternut Squash, Chard and Bacon Quiche
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This butternut squash, chard, and bacon quiche is a savory, seasonal centerpiece for brunch or a cozy weekend breakfast. Sweet, tender cubes of roasted butternut squash, pear with earthy, rainbow, shard, smoky applewood, bacon, and creamy goat cheese in a rich egg custard. A store-bought pie crust makes preparation easier, while blind-baking it first helps keep the bottom flakey instead of soggy. It’s delicious served warm or at room temperature, making it a great option for entertaining. If you love, savoury brunch, recipes, try my spring vegetable quiche or this fibre packed veggie frittata next.
Why You’ll Love This Recipe
- A seasonal savory filling – Roasted butternut squash brings natural sweetness that balances the earthy chard, salty bacon, and tangy goat cheese.
- Easy to prep ahead – Roast the squash and chop the vegetables in advance to make brunch-day assembly easier.
- Perfect for entertaining – Serve it warm or at room temperature for brunch, a holiday breakfast, or a relaxed weekend meal.
What Is Blind Baking?
Blind baking the crust of the quiche, the term for pre-baking the crust before the filling is added ensures the crust doesn’t get soggy. This crust is partially blind baked until it’s a pale golden brown. This ensures it’s not over cooked once it is cooked the second time around after the filling is added. Pie weights or rice or beans are added to the crust so it doesn’t bubble up as it cooks.
Key Ingredients in This Recipe
- Pastry dough – I opt to use a store bought crust since I tend to get “hangry” before I’ve had breakfast so I like to use this shortcut. It’s especially helpful when hosting others. If you’re feeling more ambitious, check out my homemade pie crust recipe.
- Rainbow chard – Swiss Chard is a leafy green vegetable with a slightly bitter, mild flavor. Be sure to remove the tough stalk from the center before sautéing the greens. If Swiss chard is unavailable, substitute with spinach, collard greens or Tuscan kale.
- Bacon – The bacon is added to a cold pan so that it cooks evenly and the fat has rendered. The rendered bacon fat is used as a flavorful and rich base for cooking the shallots and chard. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with pancetta in this recipe.
- Shallots – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Goat cheese – Creamy, mild goat cheese (chèvre) is added to this quiche just prior to cooking.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Don’t skip blind-baking the pie crust. Pre-baking it with parchment and pie weights helps the pastry set before the wet custard filling goes in, which is key to avoiding a soggy bottom. Let the crust cool slightly before adding the filling, and remove the weights and parchment before assembling the quiche.
Swaps and Substitutions
- Pie crust: Use a store-bought refrigerated pie crust for convenience or make your own homemade pie dough.
- Rainbow chard: Substitute Swiss chard, spinach, collard greens or Tuscan kale. Remove any tough stems before cooking.
- Bacon: Pancetta makes a great substitute for applewood smoked bacon. Cook it until crisp and reserve the rendered fat for sautéing the vegetables.
- Shallots: Use thinly sliced yellow or red onion in place of shallots.
- Goat cheese: Feta works if you prefer a saltier, firmer cheese; through it will be a slightly different flavor and texture.
- Butternut squash: You can substitute another firm winter squash, such as delicata or acorn squash, or sweet potatoes. Cut into similarly size pieces.
How to Make Butternut Squash, Chard and Bacon Quiche (Step-by-Step)
- Roast the squash. Heat oven to 400ºF (205ºC). Arrange the butternut squash on a baking sheet and toss with the olive oil to coat the squash. Season with salt and pepper then roast until the squash is tender.
- Cook the bacon. Add the bacon to a large cast iron skillet. Heat over medium heat and cook the bacon until the fat is rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible. Set the bacon aside in a medium mixing bowl.
- Sauté the greens.Return the pan to heat, add the shallots and sauté until tender, about 5 minutes. Add the chard and sauté until the greens are wilted and tender. Remove from the pan and add to the bowl with the bacon.
- Blind bake the pie crust. Lower the oven heat to 375ºF. (190ºC) Roll out pie dough and fit into a 9” pie pan. Line the pie crust with parchment paper and add pie weights or rice to the center. Bake until the crust is lightly golden, about 20 minutes. Remove and let cool then remove the pie weights.
- Assemble the quiche. In another medium mixing bowl, whisk together the eggs and heavy cream. Add the bacon and chard mixture to the crust, spreading it out evenly. Top with the butternut squash then pour the egg mixture over the top. Top with the goat cheese and pieces of butter.
- Bake the quiche. Bake until the top is puffed and golden brown and the center is set (it doesn’t jiggle when moved), about an additional 30 minutes.
- Serve. Let cool and cut into slices and serve warm or at room temperature.
How to Serve Butternut Squash, Chard and Bacon Quiche
- For brunch: Serve alongside a fresh green salad, roasted potatoes, or a platter of seasonal fruit.
- For a holiday breakfast: Pair with fresh fruit, pastries, and a coffee for an easy brunch spread.
- As a light lunch: Serve a slice with a simple arugula salad dressed with lemon vinaigrette.
- For entertaining: Let the quiche cool slightly and serve warm or at room temperature. It slices more cleanly once it has had time to set.
How to Store Butternut Squash, Chard and Bacon Quiche
- Refrigerator: Store leftover quiche covered or in an airtight container for up to 3–4 days.
- Reheating: Warm individual slices in a 325°F (163C)° oven until heated through. This helps preserve the crust better than microwaving.
- Freezer: Freeze fully cooled slices individually, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Roast the squash, cook the bacon and chard mixture, and blind-bake the crust in advance. Assemble and bake the quiche closer to serving time for the best texture.
FAQ – Frequently Asked Questions
Blind-baking means partially baking the pie crust before adding the filling. It helps the pastry set and develop a lightly golden base so it doesn’t become soggy from the egg custard. Use pie weights, dried beans, or rice to keep the crust from puffing up as it bakes.
Yes. You can roast the butternut squash, cook the bacon and chard, and blind-bake the crust ahead of time. Store the components separately in the refrigerator, then assemble and bake when you’re ready. You can also bake the entire quiche ahead and serve it warm or at room temperature.
The top should be puffed and golden brown, and the center should be set rather than noticeably jiggly when you gently move the pan. Let it cool for about 15 minutes before slicing so the custard has time to settle.
Yes, but thaw it and pat it dry before roasting or adding it to the filling. Frozen squash can release extra moisture, which may affect the texture of the custard and crust.
Absolutely. Spinach is a good substitute for chard. Sauté it until wilted, then remove excess moisture before combining it with the bacon and shallots. Collard greens or Tuscan kale also work, though they may need a little more cooking time to become tender.
Other Recipes to Try
Looking for more shareable breakfast and brunch recipes? Check out some of my favorites below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Butternut Squash, Chard and Bacon Quiche
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Ingredients:
- 1½ cups 1” diced butternut squash
- 2 tablespoons extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ pound applewood smoked bacon, thinly sliced
- 2 medium shallots, thinly sliced
- 1 bunch rainbow chard, stems removed and roughly chopped (about 2½ cups)
- 1 (14.1-ounce) store-bought refrigerated pie crust
- 3 large eggs
- 1½ cups heavy cream
- ½ cup crumbled goat cheese
- 3 tablespoons unsalted butter, cut into ½” pieces
Instructions:
- Heat oven to 400ºF (200ºC). Arrange the butternut squash on a baking sheet and toss with the olive oil so the squash is coated. Season with salt and pepper then roast until the squash is tender, about 20 minutes.
- Add the bacon to a large cast iron skillet. Heat over medium heat and cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible. Set the bacon aside in a medium mixing bowl.
- Return the pan to heat, add the shallots and sauté until tender, about 5 minutes. Add the chard and sauté until the greens are wilted and tender, about an additional 5 minutes. Remove from the pan and add to the bowl with the bacon.
- Lower the oven heat to 375ºF (190ºC). Roll out pie dough and fit into a 9” pie pan. Line the pie crust with parchment paper and add pie weights or rice to the center. Bake until the crust is lightly golden, about 20 minutes. Remove and let cool then remove the pie weights.
- In another medium mixing bowl, whisk together the eggs and heavy cream. Add the bacon and chard mixture to the crust, spreading it out evenly. Top with the butternut squash then pour the egg mixture over the top. Top with the goat cheese and pieces of butter.
- Bake until the top is puffed and golden brown and the center is set (it doesn’t jiggle when moved), about an additional 30 minutes.
- Let cool for 15 minutes then cut into slices and serve warm.
Notes:
Nutrition:
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Hi! Love your recipe, I am going to do it. Just a question: Once your quiche has the eggs and all the ingredients do you bake at 375 F or lower the oven to 350 F? Thank you kindly!
Bake it at 375ºF! Hope you enjoy.