Love & Quiches

During the week I typically do not make time for an elaborate breakfast; that is what weekends are for.  My breakfast food of choice is quiche, hands down.  Sometimes I even make quiche for dinner.  Accompanied by a salad, it makes for a great meal.

This quiche recipe, courtesy of Martha Stewart,  is fabulous.  I was slightly nervous about trying this recipe since it is a little out of the ordinary, but I made it for a brunch & it was a fan favorite.  You can't really go wrong when bacon & butternut squash are involved, in my opinion.  They make such a great couple! Also, feel free to use pre-made pie crust for time’s sake.  

Butternut Squash & Bacon Quiche

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

Directions

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.

**If using store-bought dough, make this in a deep-dish 9-inch pie plate.

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.

Happy Weekend!