I have a horrible habit of buying butternut or acorn squash and then letting it decompose on our kitchen countertop without ever using it. Grandiose ideas always dance in my head when I happily add it to my shopping cart at the grocery store. “I will carve this butternut squash into a festive turkey, roast it, and drizzle it with a balsamic reduction,” I tell myself. “It will serve as the centerpiece for our thanksgiving meal and it will become so beloved, that it will evolve into a tradition that I pass down to my children’s children and we will call it the Gobbler Gourd.” The voice narrating the regal scene I am imagining suddenly develops a hybrid accent of British/Australian/West Virginian because I have never been good with linguistics, even in my dreams. And then I make it through the checkout line, struggle to find my car keys, load a crying and hungry Smith into his car seat, pull in the garage, and drop half of the groceries on the floor before I see the butternut squash again and wonder if our sheep or chickens will eat the rotting blob it will surely become. “Surely the grocery store used some sort of trickery to force me to buy it,” I surmise. In the moment, I second guess whether or not we actually enjoy the taste of squash.
The particular butternut squash I used in this recipe was destined for a similar fate of those before it, but I decided it was time to stop being so wasteful and find some new ways to incorporate this ingredient into our weeknight meals. The idea for a quiche quickly came to my mind as we had a surplus of eggs from our hens and I needed to make a few batches of pie dough for the upcoming Turkey Day celebration. I turned to my new favorite book, America’s Test Kitchen Cooking School, and followed the guidelines for making quiche and then added some extra jazziness to it. By the way- if you don’t have this book and would like to learn some classic cooking techniques, I highly recommend it. I adore everything ATK produces and this publication did not disappoint.
In addition to the butternut squash, I used ingredients that I had on hand that I thought would go well together. Because I was going to be serving this for dinner, I added bacon to it to appeal to some of the other members of my household. I like to think the new reports on the health risks of cured meat are mitigated if one consumes good quality bacon and makes sure to incorporate plenty of nutrient-rich fruits and vegetables in one’s diet. But maybe that’s just me.
Soapbox aside, the quiche was a surprising hit for our family. Though Robert is always very kind and gracious when I make new recipes, I could see the flash of what I like to call “meat insecurity” shoot across his eyes when he saw what was for dinner. It only took a single bite to reassure him. Poor guy. I only wish I would have thought of this sooner, but I was so glad I was able to at least save this butternut squash from a sad ending.
Happy Saturday, all!
Butternut Squash, Bacon, Onion, and Spinach Quiche
Yield: 1 9″ quiche
- 1 1/2 cups butternut squash, chopped into 1/2 inch cubes
- 6 strips bacon, chopped into small pieces
- 1 medium onion, sliced lengthwise in thin strips
- 1 cup loosely packed spinach, roughly chopped
- 1 garlic clove, minced
- 2 cups whole milk
- 5 eggs
- 1 cup freshly shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 single layer pie crust
- Olive oil, butter
- Press pie dough into 9 inch pie pan. Cover with plastic wrap and place in freezer for 30 minutes. While the dough chills, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, nonstick sauté pan over medium heat. Once heated, add the squash and onions and cook until tender, about 15 minutes. Add in the garlic and heat until fragrant, about 1 minute longer. Add the spinach and cook until wilted, for about 1 more minute. Remove from heat and set aside. Meanwhile, whisk together the milk, eggs, salt, and pepper. Add the shredded cheese and sautéed vegetables to the custard mix. Set aside.
- After the dough has been chilled, preheat the oven to 375 degrees. Place aluminum foil over pie crust and secure down with pie weights. Blind bake crust just until lightly golden, about 15 minutes. Remove the crust from the oven and place on a cooling rack. Reduce the heat of the oven to 350 degrees. Remove the aluminum foil and pie weights and transfer pie pan to a rimmed baking sheet. Place the baking sheet back in the oven and carefully pour the custard mix into the pie crust, making sure to leave 1/2 room between top of the custard and edges of the pie crust. Moving the baking sheet to the oven before adding the custard prevents the custard from spilling all over the place if you add it before you move the baking sheet to the oven.
- Bake the quiche until puffed and lightly golden brown, about 40-50 minutes. Remove from oven and place on cooling rack and allow to set for 1-3 hours before serving.
Note: You may have extra custard depending on the depth of your pie pan. I used the extra I had to bake egg cups in standard muffin tins (I baked these for about 18 minutes) and they were great for breakfasts on the go.
Source: Method for preparing quiche from America’s Test Kitchen Cooking School