Caramelized squash, ricotta, spinach bacon quiche, all these ingredients together make the most delicious hearty Autumn meal.
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 colors 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 ingredients 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 an 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
I caramelize the butternut squash in the oven, seasoned with Provencal herbs and plenty of garlic.
I peel the squash once it is cooked, it is so much easier.
Separately I stir-fry the spinach with an onion and the bacon.
I often use frozen spinach as they freeze well and I don't have to wash them.
Fresh spinach is always full of soil.
Before I prepare the filling I let all the ingredients cool down at room temperature.
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 !
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
small butternuts squash or half medium
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
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
- 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 180C temperature
Add the filling and bake for 35 minutes
Let it rest for 10 minutes before serving it
Calories 588 calories per serving Fat 49 gr per serving Carbohydrates 21gr per serving Cholesterol 203 mg Proteins 17 gr per serving Sugar 2 gr per serving Sodium 878 mg per serving