Butternut Squash, Chard and Bacon Quiche

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.

Course Breakfast

Cuisine French

Keyword butternut squash, eggs, goat cheese, quiche, tart

Prep Time 10

Cook Time 1 20

Servings

Calories 557kcal

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

US Customary - Metric

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.

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