Quiche is perfect for breakfast, lunch, and dinner!
Serves: 8
Prep Time: 30 minutes
Bake Time: 30-40 Minutes
Quiche is fancy enough for guests, can be served warm or at room temperature, and travels well enough in a piece of foil in my huge purse on busy work days. To ease into autumn, this fall quiche is filled with butternut squash, crisped bacon, onion, and Swiss cheese. The squash is roasted to bring out its natural sweetness with the garlic and onion, and bacon is always a good idea.
Ingredients
1 prepared single pie crust
8-10 eggs
1 medium onion, chopped
2 cups butternut squash, chopped and roasted
2 cups shredded Swiss cheese
8 slices of bacon, crisped and chopped
2 tablespoons olive oil
2 tablespoons garlic, minced
salt and pepper
Directions
Heat oven to 350.
Put 1 tablespoon olive oil into a pie pan and then put the pie crust in.
In a parchment-lined sheet pan, place the cubed butternut squash and top with olive oil and garlic.
Roast for 20-30 minutes or until cooked through.
At the same time cook the bacon on a different sheet pan in the oven or in a pan on the stove until crisped.
In a pan on the stove cook the onion and then when the squash and bacon are done mix everything together and cook for an additional five minutes.
Whisk eggs, salt, and pepper until blended.
Stir in cheese, squash, onion, and bacon mixture.
Dump into pie pan.
Bake for for 30-40 minutes until a knife inserted in the center comes out clean and crust is golden brown.
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