Butternut Squash, Chard and Bacon Quiche

In this autumnal-inspired variation I add tender and nutty butternut squash which pairs well with slightly bitter chard, salty bacon and creamy goat cheese. When making brunch for a crowd I also like to either chop the butternut squash ahead of time to cut down on prep time or even roast it in advance.

Butternut Squash, Chard and Bacon Quiche

About Blind Baking

Blind baking the crust of the quiche, the term for pre-baking the crust before the filling is added ensures the crust doesn’t get soggy. This crust is partially blind baked until it’s a pale golden brown. This ensures it’s not over cooked once it is cooked the second time around after the filling is added. Pie weights or rice or beans are added to the crust so it doesn’t bubble up as it cooks. 

Key Ingredients in This Recipe

• Pastry dough – I opt to use a store bought crust since I tend to get “hangry” before I’ve had breakfast so I like to use this shortcut. It’s especially helpful when hosting others. To use a homemade pie crust, see my recipe here.
• Rainbow chard – Swiss Chard is a leafy green vegetable with a slightly bitter, mild flavor. Be sure to remove the tough stalk from the center before sautéing the greens. If Swiss chard is unavailable, substitute with spinach, collard greens or Tuscan kale.
• Bacon – The bacon is added to a cold pan so that it cooks evenly and the fat has rendered. The rendered bacon fat is used as a flavorful and rich base for cooking the shallots and chard. I like the smokiness the applewood smoked bacon adds, though it can easily be substituted with pancetta in this recipe. 
• Shallots – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
• Goat cheese – Creamy, mild goat cheese (chèvre) is added to this quiche just prior to cooking.

How to Make Butternut Squash, Chard and Bacon Quiche

1. Roast the squash. Heat oven to 400ºF. Arrange the butternut squash on a baking sheet and toss with the olive oil to coat the squash. Season with salt and pepper then roast until the squash is tender.
2. Cook the bacon. Add the bacon to a large cast iron skillet. Heat over medium heat and cook the bacon until the fat is rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible. Set the bacon aside in a medium mixing bowl.
3. Sauté the greens.Return the pan to heat, add the shallots and sauté until tender, about 5 minutes. Add the chard and sauté until the greens are wilted and tender. Remove from the pan and add to the bowl with the bacon.
4. Blind bake the pie crust. Lower the oven heat to 375ºF. Roll out pie dough and fit into a 9” pie pan. Line the pie crust with parchment paper and add pie weights or rice to the center. Bake until the crust is lightly golden, about 20 minutes. Remove and let cool then remove the pie weights.
5. Assemble the quiche. In another medium mixing bowl, whisk together the eggs and heavy cream. Add the bacon and chard mixture to the crust, spreading it out evenly. Top with the butternut squash then pour the egg mixture over the top. Top with the goat cheese and pieces of butter.
6. Bake the quiche. Bake until the top is puffed and golden brown and the center is set (it doesn’t jiggle when moved), about an additional 30 minutes.
7. Serve. Let cool and cut into slices and serve warm or at room temperature.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Spring Vegetable Quiche
• Veggie Frittata
• Kale and Ricotta Tarts with Walnuts

Butternut Squash, Chard and Bacon Quiche

Print Pin

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Serves 6

US Customary – Metric

Ingredients:

• 1½ cups 1” diced butternut squash
• 2 tablespoons extra-virgin olive oil
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• ½ pound applewood smoked bacon, thinly sliced
• 2 medium shallots, thinly sliced
• 1 bunch rainbow chard, stems removed and roughly chopped (about 2½ cups)
• 1 (14.1-ounce) store-bought refrigerated pie crust
• 3 large eggs
• 1½ cups heavy cream
• ½ cup crumbled goat cheese
• 3 tablespoons unsalted butter, cut into ½” pieces

Instructions:

• Heat oven to 400ºF (200ºC). Arrange the butternut squash on a baking sheet and toss with the olive oil so the squash is coated. Season with salt and pepper then roast until the squash is tender, about 20 minutes.
• Add the bacon to a large cast iron skillet. Heat over medium heat and cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible. Set the bacon aside in a medium mixing bowl.
• Return the pan to heat, add the shallots and sauté until tender, about 5 minutes. Add the chard and sauté until the greens are wilted and tender, about an additional 5 minutes. Remove from the pan and add to the bowl with the bacon.
• Lower the oven heat to 375ºF (190ºC). Roll out pie dough and fit into a 9” pie pan. Line the pie crust with parchment paper and add pie weights or rice to the center. Bake until the crust is lightly golden, about 20 minutes. Remove and let cool then remove the pie weights.
• In another medium mixing bowl, whisk together the eggs and heavy cream. Add the bacon and chard mixture to the crust, spreading it out evenly. Top with the butternut squash then pour the egg mixture over the top. Top with the goat cheese and pieces of butter.
• Bake until the top is puffed and golden brown and the center is set (it doesn’t jiggle when moved), about an additional 30 minutes.
• Let cool for 15 minutes then cut into slices and serve warm.

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