I have a quiche crush! I always have….quiche is one of those foods that I have always associated with fancy Sunday brunches at upscale restaurants (where I used to dine four kids ago). I can still taste the buttery crust, perfectly cooked eggs and and crisp bacon created by four star chefs.
I have since tried to replicate quiche at home but each time I tried, it would either turn out overcooked, soggy, or bland. But this! This is by far the best quiche I have ever tasted thanks to this amazing combination of sweet squash and crispy savoury bacon.
I wish I could take credit for it but alas it is a combination of two different recipes I found online and modified slightly. Martha Stewart’s Bacon Butternut Squash Quiche and the Bacon Butternut Squash Quiche recipe on My Happy Healthy Home.
Now, I modified this quiche to be crustless, so that I could incorporate it into my clients’ dairy-free, gluten-free, low-carb, and paleo-friendly meal plans, but if you want to add a crust, like in the original Martha Stewart recipe, you absolutely could!
The great thing about this recipe is that it can be served for breakfast, brunch, lunch or dinner and tastes delicious when paired with a freshly-made salad and a glass of vino. So, without further ado, here you go!
Bacon Butternut Squash QuichePrint This
- 8 slices bacon
- 1 teaspoon melted coconut oil, for the pan
- top half of a butternut squash, peeled
- 1 cup baby spinach
- 8 eggs
- 1/2 cup unsweetened coconut milk (from a carton)
- 1 tablespoon fresh oregano, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Lay the bacon strips on a baking sheet, making sure not to overlap any slices.
- Place into a cold oven, turn the temperature to 400 degrees F and bake for 20 minutes.
- Remove bacon from the oven, and let cool slightly, then chop into pieces.
- Turn the oven temperature down to 350 degrees F and grease a glass pie dish with melted coconut oil.
- Slice the butternut squash into 1/4 inch rounds.
- Line bottom of pie dish with the squash slices, followed by spinach leaves and bacon bits.
- Repeat with another layer and then set aside.
- In a medium bowl, whisk together eggs, milk, oregano, sea salt, and freshly ground pepper.
- Pour the egg mixture over the squash, spinach and bacon layers.
- Bake for approx. 40 minutes or until the quiche is cooked through in the middle.