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Caramelized squash, ricotta, spinach bacon quiche, all these ingredients together make the most delicious hearty Autumn meal.
When to make the Caramelized Squash Spinach Bacon Quiche
The creamy ricotta cheese softens the tang from the spinach, while the roasted bacon and the caramelized butternut squash add a comforting salty-sweet sensation to each bite.
Even the colours of this pie bring warmth to a cold Autumn day, which this year has not been cold at all. I usually prepare all the different ingredients on Sunday morning before we go for walks or work in the garden.
When we are back ready for dinner, I just have to put it all together and bake it.
What I like about this recipe is that all the vegetables can be stored for weeks and I can make it anytime I want. In Autumn I often buy a butternut squash and keep it as a back up in the pantry, I can always count on a frozen bag of spinach and onion.
If I don’t have any fresh vegetables left in the fridge and I don t have time to go to the Supermarket, I make this pie and have a delicious and perfectly balanced meal.
To find out more on how I plan my weekly meals you can read the article: The Time-Saving Vegetable Rule
Preparing the filling for the quiche
- 1 small butternuts squash or half medium
- 1 onion
- 1 tbsp Provencal herbs
- 3 oz – 80 gr smoked bacon
- 3 garlic cloves
- 2 tbsp of butter
- 2 tbsp olive oil
First Caramelize the butternut squash
- Cut the butternut squash into chunks and seasoned with Provencal herbs and plenty of garlic.
- Cook in the oven for 30 minutes until it caramelizes
- Let it cool down and remove the skin
- Separately I stir-fry the spinach with an onion and the bacon.
- Before I mix the filling I let all the ingredients cool down at room temperature.
Making the pastry base
The ingredients are:
- 1 1/2 cup – 200 gr of flour
- 1/2 cup – 100 gr of butter at room temperature
- 1 egg
- 1 pinch of salt
- 2 tbsp of water
This quantity is enough for a 9 1/2 in – 24 cm baking pan.
- Mix all ingredients in the mixer.
- Wrap the dough with cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
- Roll into the shape desired
- Butter and cover the bottom of the baking tin with baking paper
- Lay over the short pastry and pierce it with a fork so it will not raise while cooking
- Put it back in the fridge for at least 15 minutes while the oven is warming up to 350 F – 180C temperature
Making the quiche
- Take the pastry out of the fridge
- Add the filling inside the cold pastry
- Bake for 35 minutes
- Let it rest for 10 minutes before removing it from the baking pan and serve it
Tips for making the Best Caramelized Squash Spinach Bacon Quiche
- You can use frozen spinach as they freeze well and you don’t have to wash them. Fresh spinach is often full of soil.
- I peel the squash once it is cooked, it is so much easier.
- You can prepare the filling and the tin with the short pastry the day before or in the morning.
- If everything is ready it takes only 35 minutes to cook the quiche.
Delicious and gorgeous, this caramelized butternut squash, ricotta spinach bacon quiche is difficult to resist !
More Pie Ideas
Here are more pie recipes:
- Beef Pie With Marsala Sauce And Mushrooms
- Chicken and Mushroom Pie Recipe
- Chelsea Market Heidi Pie With French Chevre
- Zucchini Mushroom Quiche Recipe
If you are using this Caramelized Squash Spinach Bacon Quiche to make a recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
Caramelized Squash Ricotta Spinach Bacon Quiche
Ingredients
For the filling
- 7 oz frozen spinach
- 1 small butternuts squash or half medium
- 9 oz ricotta cheese
- 1 onion
- 3 oz smoked bacon
- 1 tbsp Provencal herbs
- 3 garlic cloves
- 3 eggs
- 5 oz Gruyere cheese
- 2 tbsp butter
- 2 tbsp olive oil
For the short pastry
- 1/2 cup butter
- 1 egg
- 1 1/2 cup flour
- 1 tsp salt
- 2 tbsp water
Instructions
Caramelized butternut squash
- Cut the butternut squash into chunks.
- Season with the provencal herbs, salt, and coat with olive oil. Spread on an oven tray with the crushed garlic cloves
- Cook in the oven for 30 minutes until it caramelizes
- Let it cool down and remove the skin
Spinach
- Stir-fry a chopped onion, the bacon and once they are brown add the spinach still frozen
- Stir until the spinaches are completely defrosted and the extra water dried
- Once the spinach and the butternut squash are at a room temperature, mix them with all the other remaining ingredients
Short pastry
- Mix all ingredients in the mixer.
- Wrap the dough with cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
- Roll into the shape desired
- Butter and cover the bottom of the baking tin with baking paper
- Lay over the short pastry and pierce it with a fork so it will not raise while cooking
- Put it back in the fridge for at least 15 minutes while the oven is warming up to 350 F - 180C temperature
- Add the filling and bake for 35 minutes
- Let it rest for 10 minutes before serving it
I always prep all my ingredients too, making cooking so much easier! Lovely recipe.
Thank you, the majority of the work is done
I love that you can make this recipe without having to buy in anything special since the ingredients all keep well (they also feature most of the time in my pantry/ fridge too). I also think it’s great you are giving us the recipe for homemade pastry rather than frozen. I know there’s good reason people use frozen but ‘m a die hard homemade fan when it comes to pastry.
This looks like such a delicious quiche especially with the caramelized squash!
thank you, they really add a special flavour
This quiche looks amazing and just what we need during this season!
Thank you Natalia
I’d eat this. For sure.