This delicious quiche is great for any time of the year, however it a great fall recipe. Butternut squash is an awesome flavorful addition for a quiche. It has been pre roasted for added flavor along with brown sugar bacon you can make yourself. Grab the ingredients watch the video and enjoy! This recipe will make 2 regular pies or one deep dish pie. Adjust the baking time according to the size of your pie. More time is needed for baking a deep dish pie.
1 whole Unbaked Pie Crust (enough For A Deep Dish Pan)
2 whole Yellow Onions, Diced
2 Tablespoons Butter
8 slices Bacon (brown sugar technique)
1/4 cup Brown Sugar
1 Tablespoon Black Pepper
2 cups roasted butter nut squash
1 cup Kale
1/2 cup of tomatoes or roasted red pepper
8 whole Large Eggs
1-1/2 cup Heavy Cream Or Half-and-Half
Salt And Pepper, to taste
1/2 tsp nutmeg
2 cups Grated Sharp Cheddar Cheese
Pre-heat oven to 400 degrees
Pie Crust: This technique is called blind baking. I do this to keep the crust from being soggy or not completely done at the bottom. It's an extra step but worth it. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan). Line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done. Fill with pie weights: Fill the crust to the top with pie weights - dry beans, rice, or sugar. Pre-bake at 350°F for 10 minutes. Remove from oven and let it cool completely before adding custard.Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes, stirring occasionally, until the onions are deep golden brown. Add Kale and sauté until done. Set aside to cool.
Bacon: In a small bowl mix the brown sugar and pepper. Dip each bacon slice into the sugar and lay out on a baking sheet. Take your chopped butternut squash and mix with olive oil. Sprinkle with salt. Place on a baking sheet in one layer. Cook bacon at 400 degrees in the oven until done.Chop and set aside.
Butternut squash. Chop your Squash into small bite size pieces. You maybe able to find some already chopped in the grocery store. In a large bowl toss the squash with olive oil and salt. Place on a cookie sheet lined in foil. Squash should be a single layer. Bake in oven at 400 degrees until done. It should be roasted but not mushy. Do not over cook. Remove from the oven and let it cool.
Veggies: In a frying or sauté pan melt the butter and add the onions. Cook onions until tender and translucent. Add the kale and red peppers, stir and cook until tender. Remove from heat and let it cool.
Custard: Whip the eggs, cream, salt and pepper in a large bowl, then mix in the cheese, bacon, butternut squash, and vegetable mixture. Salt is optional I did not add to this recipe because of the bacon.
Pour the filling into your cooled pie crust. Place in the oven and bake for 40-45 minutes at 350 degrees. Checking at the 30 minute mark. You may need to foil the edges to keep from over browning before quiche is done. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
Remove from the oven and allow to sit for 10 to 15 minutes.
Tip: If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
You can use tomatoes instead of red peppers. Which ever is your favorite.
Make sure the fillings are cooled completely before adding to the custard.
Careful with the salt, you are adding bacon which is already salted. Easier to add later then to remove
If you have pie weights use them. I used beans to show the most common filler.
Don't skip pre-baking your crust. It really keeps the crust from being doughy.