Caramelized Squash Spinach Bacon Quiche

Caramelized squash, ricotta, spinach bacon quiche, all these ingredients together make the most delicious hearty Autumn meal.

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 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.

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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 

Butternut Squash Ricotta Spinach Bacon

Caramelized butternut squash

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. 

Stir-fry spinach with onion and bacon

Caramelized Squash Ricotta Spinach Bacon filling

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.


If you are interested only in the short pastry recipe you can find it here:

Short Pastry Recipe

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

Put the short pastry into the tin

Caramelized Squash Ricotta Spinach Bacon 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

5 from 5 votes
Caramelized Squash Ricotta Spinach Bacon Quiche

Caramelized Squash Ricotta Spinach Bacon Quiche
Prep Time
20 mins

Cook Time
1 hr

Total Time
1 hr 20 mins


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.

Main Course

Servings: 8 people
Calories: 588 kcal

For the filling
  • 200
    frozen spinach
  • 1
    small butternuts squash or half medium
  • 250
    ricotta cheese
  • 1
  • 100
    smoked bacon
  • 1
    Provencal herbs
  • 3
    garlic cloves
  • 3
  • 150
    Gruyere cheese
  • 20
  • 2
    olive oil
For the short pastry
  • 100
  • 1
  • 200
  • 1
  • 2

Caramelized butternut squash
  1. Cut the butternut squash into chunks. 

    Cut and seasoned butternut squash
  2. Season with the provencal herbs, salt, and coat with olive oil. Spread on an oven tray with the crushed garlic cloves 

  3. Cook in the oven for 30 minutes until it caramelizes

    Caramelized butternut squash
  4. Let it cool down and remove the skin

  1. Stir-fry a chopped onion, the bacon and once they are brown add the spinach still frozen

    Stir-fry spinach with onion and bacon
  2. Stir until the spinaches are completely defrosted and the extra water dried

  3. Once the spinach and the butternut squash are at a room temperature, mix them with all the other remaining ingredients

    Caramelized Squash Ricotta Spinach Bacon filling
Short pastry
  1. Mix all ingredients in the mixer.
    short pastry ingredients
  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

    roll shortcrust pastry
  4. Butter and cover the bottom of the baking tin with baking paper

    Cover a baking tin with parchment paper
  5. Lay over the short pastry and pierce it with a fork so it will not raise while cooking

    Put the short pastry into the tin
  6. Put it back in the fridge for at least 15 minutes while the oven is warming up to 180C temperature

  7. Add the filling and bake for 35 minutes

  8. Let it rest for 10 minutes before serving it

    Caramelized Squash Ricotta Spinach Bacon Quiche cooked

Recipe Notes

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.

#Caramelized #butternutsquash #Spinach #Bacon #Quiche #ricotta

  8 comments for “Caramelized Squash Spinach Bacon Quiche

  1. 26th October 2017 at 7:17 am

    I always prep all my ingredients too, making cooking so much easier! Lovely recipe.

    • Laura
      26th October 2017 at 7:40 am

      Thank you, the majority of the work is done

  2. 26th October 2017 at 11:12 am

    This looks like such a delicious quiche especially with the caramelized squash!

    • Laura
      26th October 2017 at 11:46 am

      thank you, they really add a special flavour

  3. 26th October 2017 at 11:36 am

    This quiche looks amazing and just what we need during this season!

    • Laura
      26th October 2017 at 11:47 am

      Thank you Natalia

  4. 26th October 2017 at 11:57 am

    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.

  5. 26th October 2017 at 12:24 pm

    I’d eat this. For sure.

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