Butternut Squash and Bacon Quiche
To keep the quiche from getting soggy, prebake the tart shell using our recipe for Flaky Pie Dough. Serve the savory tart to a hungry group for brunch, lunch, or dinner.
- All-purpose flour, for rolling
- 1 recipe Flaky Pie Dough or store-bought
- 8 slices bacon
- 1 medium yellow onion, halved and thinly sliced
- Coarse salt and ground pepper
- 3/4 pound butternut squash, peeled, halved, and very thinly sliced
- 8 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 6 fresh sage leaves
Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 11-by-15-inch rectangle. Transfer to a 9-by-13-inch baking pan. Fold edges of dough so sides are about 1 inch high. Prick dough all over with a fork and freeze until firm, 15 minutes. Press a sheet of parchment paper or foil on dough, draping over rim of pan. Fill with pie weights or dried beans. Bake until crust is firm and edges are lightly browned, about 35 minutes. Remove parchment and weights; bake until bottom is dry and light golden, 10 minutes.
Meanwhile, in a large skillet, cook bacon over medium until almost crisp, 10 minutes, flipping once. Drain bacon on paper towels. Add onion to skillet, season with salt and pepper, and cook, stirring often, until golden brown, 10 minutes. Spread mixture evenly in crust. Top with squash, overlapping slices and adding a piece of bacon every few rows.
In a bowl, whisk together eggs, milk, and cream; season with salt and pepper. Pour enough egg mixture over filling to just reach top of crust. Top with sage. Bake until set in center and puffed at edges, 45 minutes. Let cool 15 minutes.