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:
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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
Caramelized Squash Ricotta Spinach Bacon Quiche
Ingredients
For the filling
- 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
For the short pastry
- 100 gr butter
- 1 egg
- 200 gr 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 180C temperature
- Add the filling and bake for 35 minutes
- Let it rest for 10 minutes before serving it
Notes
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
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.