Butternut And Bacon Quiche Food

BUTTERNUT SQUASH AND BACON QUICHE

Butternut Squash and Bacon Quiche image

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.

Provided by Martha Stewart

Time 2h15m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 432 g, Fat 32 g, Fiber 1 g, Protein 12 g

COUNTRY QUICHE

Country Quiche image

Provided by Trisha Yearwood

Categories main-dish

Time 50m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pound ground pork sausage with sage
1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt
6 large eggs
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)

Steps:

Preheat the oven to 350 degrees F.
In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature.

BUTTERNUT AND BACON QUICHE

BUTTERNUT AND BACON QUICHE image

Categories Egg Bake Dinner Squash Summer

Yield 4

Number Of Ingredients 9

Ingredients

½ butternut
3 slices bacon
75g Gruyère or strong Cheddar - grated
300ml full cream milk
3 large eggs
for the shortcrust pastry:
175g plain flour
100g butter
2 tbs cold water

Steps:

Place all the ingredients for the pastry into a blender and blend till done - roll out the pastry and line a 25cm quiche dish - let the rolled pastry rest in the fridge for half an hour. Prepare the butternut by scoring the flesh and covering with a little butter and sprigs of rosemary, wrap in foil and bake for an hour at 180°C. When cooked, remove the flesh with a spoon. Fry the bacon and dice. Grate the cheese Whisk the eggs and then whisk in the milk - season with salt and pepper. Blind bake the pastry crust using baking paper and dried beans in a preheated oven at 200°C for 10 minutes, remove from the oven, reduce the oven temperature to 180°C and now spread the chopped butternut, bacon and cheese over the base of the dish, finally pour in the egg and milk mix and cook in the oven for 30 - 40 minutes at 180°C. Leave to cool for 10 minutes before eating.

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