Butternut Squash and Spinach Quiche

How many times can I say “It’s fall, Y’all” before you all get annoyed? I am leaning towards I’ve got about 5 more real uses left and about 10 additional sarcastically ironic uses left. But in other news, I’m currently obsessed with Butternut Squash. I don’t think I ate it at all in 2016, and for some reason, September of 2017 was the month of Butternut Squash. She was the belle of the ball and I wanted to take her to all the best parties, IE my famous quiche recipe. 

Butternut Squash Quiche Butternut Squash QuicheButternut Squash QuicheButternut Squash Quiche Butternut Squash Quiche Butternut Squash Quiche Butternut Squash Quiche

“Cynthia, what are you talking about ‘famous quiche recipe’, we’ve never seen it come across your blog.” 

Called out! Well true, it hasn’t come across the blog because it hadn’t yet been photographed properly, partially because it hadn’t stuck around long enough to be photographed. Typically this recipe is accompanied by other willing mouths and some fresh coffee on a cold morning. This recipe is super rich and is not for the faint of heart or monitor of fat contents. I like butter, sue me! 

I do have to say that this recipe isn’t entirely my own. My favorite female chef of all time, Julia Child, serendipitously lent me her recipe for Quiche Lorraine which I have modified and switched the flavors up to accommodate the season that we’re in. “Mastering the Art of French Cooking” has to be one of my most thumbed through cookbooks on the shelf. You wouldn’t find a happier person on Earth if I could pull a Julie & Julia and make every recipe in the entire cookbook in one year. 

Have you ever seen that movie with Meryl Streep? This has to be guiltlessly one of my top three favorite movies ever. I adore Amy Adams and Meryl Streep. Not to mention all the scenes of vintage Paris, the cooking, and the incredible set design. Overall, unashamedly in love with that movie. It’s cheesy in all the right ways and easy to digest, just like this quiche! 

So one day I decided I was going to have a random number generator pick the recipe I was going to create that weekend. The generator landed on page 147, Quiche Lorraine. I was interested to learn that traditional Quiche Lorraine was made of cream, bacon, butter, and eggs. All the ingredients a Southerner typically keeps stocked in her fridge. One thing you will notice is that this quiche was missing the typically gruyere us American’s have grown accustomed to, so I decided an adaptation was in order. 

After its premier launch and had been taste-test approved by coworkers, it was time to set off on customizing it. Which is how we ended up here with an Autumn forward Butternut Squash and Spinach quiche. It’s wickedly easy and the perfect on-the-go breakfast in the morning whether you reheat it or keep it cold.

Butternut Squash and Spinach Quiche
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 to 4 ounces lean bacon, diced, cooked and drained of fat
  2. 1 partially cooked pastry shell in pie plate
  3. 4 eggs
  4. 1 1/2 cups whole milk
  5. 1/2 teaspoon salt
  6. pepper
  7. pinch of nutmeg
  8. 1/4 of a butternut squash, diced into small pieces
  9. 3 ounces gruyere cheese
  10. 2 cups of fresh spinach
Instructions
  1. In a pie plate, lay your premade pie crust in and bake at 375 until partially cooked through (about 5-8 minutes).
  2. While that is baking, in a mixing bowl combine eggs, milk and seasonings until blended. Fold in your butternut squash, gruyere and spinach.
  3. Take your partially cooked pie crust out of the oven and sprinkle the cooked bacon on the bottom of the crust.
  4. Next, slowly pour your egg mixture into the pie plate.
  5. Bake in the oven for 25-30 minutes until the quiche is slightly browned and puffed on top.
  6. Serve warm.
Darling Down South http://darlingdownsouth.com/
It’s so good it’ll disappear before your eyes!

Author: Cynthia

Leave a Comment

Your email address will not be published. Required fields are marked *