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.
If you are interested only in the short pastry recipe you can find it here:
You can find the same tin with the removable base here on Amazon (affiliate link):
For more information on my favourite baking tools and utensils you can visit the page
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
Main Course
Italian
- 200
gr
frozen spinach - 1
small butternuts squash or half medium - 250
gr
ricotta cheese - 1
onion - 100
gr
smoked bacon - 1
tbsp
Provencal herbs - 3
garlic cloves - 3
eggs - 150
gr
Gruyere cheese - 20
gr
butter - 2
tbsp
olive oil
- 100
gr
butter - 1
egg - 200
gr
flour - 1
tsp
salt - 2
tbsp
water
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
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
I always prep all my ingredients too, making cooking so much easier! Lovely recipe.
Thank you, the majority of the work is done
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 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.
I’d eat this. For sure.