Caramelized Squash Spinach Bacon Quiche

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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

1. Cut the butternut squash into chunks and seasoned with  Provencal herbs and plenty of garlic.
2. Cook in the oven for 30 minutes until it caramelizes
3. Let it cool down and remove the skin

4. Separately I stir-fry the spinach with an onion and the bacon.
5. 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.

1. Mix all ingredients in the mixer.
2. Wrap the dough with cling foil and let it rest in the fridge for at least 30 minutes so the butter re-solidifies.
3. Roll into the shape desired
4. Butter and cover the bottom of the baking tin with baking paper
5. Lay over the short pastry and pierce it with a fork so it will not raise while cooking
6. 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

1. Take the pastry out of the fridge
2. Add the filling inside the cold pastry
3. Bake for 35 minutes
4. 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
• Beef Sausage Hand Pie Recipe

More recipes with squash you may like

• Roast Pumpkin Soup
• Roasted butternut squash mash
• Pumpkin gnocchi

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

The creamy ricotta cheese softens the tang from the spinach, while the roasted bacon and the caramelized butternut squash add a comforting sweet sensation to each bite. Caramelized squash, ricotta, spinach bacon quiche, all these ingredients together make the most delicious hearty Autumn meal. #yourguardianchef #quicherecipes #squashrecipes

Prep Time 20 minutes

Cook Time 1 hour

⏲️Total Time 1 hour 20 minutes

Servings: 8 people

Print Pin Rate

Author: Laura Tobin

Ingredients

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US Customary – Metric

For the filling

• 7 oz frozen spinach
• 1 small butternuts squash or half medium
• 9 oz ricotta
• 1 onion
• 3 oz smoked bacon
• 1 tbsp Provencal herbs
• 3 peeled garlic cloves
• 3 fresh eggs
• 5 oz Gruyere cheese
• 2 tbsp butter
• 2 tbsp olive oil

For the short pastry

• 1/2 cup butter
• 1 fresh eggs
• 1 1/2 cup flour
• 1 tsp salt
• 2 tbsp fresh water

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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

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Nutrition

Calories: 478kcal | Carbohydrates: 33g | Protein: 18g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 161mg | Sodium: 654mg | Potassium: 580mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13765IU | Vitamin C: 22.7mg | Calcium: 356mg | Iron: 3.5mg

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