Quiche is a popular French dish perfect for brunch with flakey pastry crust and eggy custard center. I love quiche because once you know the formula for the custard filling you can mix and match whatever vegetables, meats and cheeses you want to add.
In this autumnal-inspired variation I add tender and nutty butternut squash which pairs well with slightly bitter chard, salty bacon and creamy goat cheese.
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. When making brunch for a crowd I also like to either chop the butternut squash ahead of time to cut down on prep time or even roast it in advance.
1bunch rainbow chard,stems removed and roughly chopped (about 2½ cups)
114.1-ounce store-bought refrigerated pie crust
½cupcrumbled goat cheese
3tablespoonsunsalted butter,cut into ½” pieces
Heat oven to 400ºF. 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. 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.
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