Harvest Butternut Squash & Bacon Quiche
with Sage, Shallot, White Cheddar & Parmesan | 4-6 Servings
- Wheat
- Milk
- Eggs
Breakfast, lunch, or dinner, a quiche is pretty much perfect for every meal, and this one’s stuffed with fall’s finest (no trip to the farmers market required). Mixed in with the egg is the cheesy trifecta: cream cheese, white cheddar, and Parm—plus crispy bacon, rich butternut squash, fragrant shallot, and earthy sage—baked in a tender pie crust. No worries if you want to skip the crimping—this quiche is just as tasty with craggy edges for a more rustic feel.
Ingredients
2 unit
Pie Crusts
(Contains: Wheat)
8 ounce
Butternut Squash
1 unit
Shallot
¼ ounce
Sage
4 ounce
Bacon
4 tablespoon
Cream Cheese
(Contains: Milk)
4 unit
Eggs
(Contains: Eggs)
1 teaspoon
Garlic Powder
½ cup
White Cheddar Cheese
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 400 degrees. Unroll one pie crust (save the remaining for another use); press into a 9-inch pie plate or medium, ovenproof pan. Using kitchen shears or a small knife, trim edge of crust to line up with rim of pan. Crimp crust by using the pointer finger of one hand to press the outer edge of crust into the thumb and pointer finger of the other hand, forming a U-shaped indentation. Continue to work your way around the crust until edge is fully crimped. (TIP: You can skip crimping for a more rustic-looking quiche). Using the tip of a fork, poke holes all over crust. Transfer pie plate to freezer for 10 minutes.
Wash and dry produce. Cut butternut squash into bite-size pieces if necessary. Toss butternut squash on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. Transfer to a plate to cool for 5-10 minutes (it’s okay if the squash is still a little warm!).
Once pie crust has chilled 10 minutes, remove from freezer. Line crust with a large piece of parchment paper or foil (there should be a 3-inch overhang). Fill crust with dried beans. (TIP: No dried beans on hand? Use sugar or uncooked rice instead!) Bake on middle rack until crust edges are golden, 10-15 minutes. Remove crust from oven; carefully lift sides of parchment paper to remove beans. TIP: Keep the beans or rice on hand for the next time you bake a pie! Return crust to oven and bake until lightly golden all over, 5 minutes more. Remove crust from oven; let cool at least 5 minutes.
Meanwhile, halve, peel, and thinly slice shallot. Pick sage leaves from stems; finely chop leaves until you have 1 TBSP (save the rest for another use).
Once crust and squash are cooked, heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. Once cool enough to handle, roughly chop. While bacon cools, heat same pan over medium heat (if pan seems too dry, add a drizzle of oil). Add shallot; cook, stirring, until slightly softened, 1 minute. Add sage; cook until shallot is translucent, 1-2 minutes more. Transfer to a large bowl.
Reduce oven temperature to 375 degrees. Stir cream cheese into bowl with shallot until combined. Whisk in eggs, garlic powder, and 3 TBSP water (TIP: Use milk or cream for an extra-rich quiche). Stir in cheddar, Parmesan, squash, half the bacon, and a pinch of salt and pepper. Pour filling into pie crust; sprinkle with remaining bacon. TIP: Give your oven enough time to cool to 375 degrees—to speed things up, leave the oven door open for 20-30 seconds. Return to middle rack and bake until puffed and set in the middle, 20-25 minutes.
Let quiche cool for 15 minutes, then cut into wedges and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the complex, unusual flavors, especially the sage and butternut squash combo. Some found it delicious; others wanted richer taste.
- Ease of prep: Several noted it was time-consuming and involved, with some unexpected steps. First-time quiche makers found it approachable.
- Suggestions: Consider adding cream and extra eggs for a fluffier texture. Try goat cheese instead of bacon for a different flavor profile.
- Leftovers: The quiche kept well for a couple of days, making it great for multiple meals.
- Crust prep: Some found the crust preparation steps unnecessary. Consider following the simpler instructions on the pie crust box.
Reviews from our home cooks
I didn't really know what I was getting into with this - it took so long to cook and required some items I didn't have on hand (such as dried beans as pie weights). However it tasted amazing and lasted a couple of days which was great. I love the inclusion of sage for a more complex flavor.
Amazing. Thought it was super time consuming to make. It was one of the (if not the) best thing we've had from hello fresh. Hard work pays off.
Really good. However, the recipe called for 4 eggs and I was only sent 2 eggs, which was not enough to make the quiche. So I had to run out to the store to get more eggs and you cannot buy just two eggs.
First time making a quiche, it was easy and very tasty
Very good! I added tomatoes just to get rid of stuff that I had- it was great!
Want to make this more often! Just wish you had turkey bacon option
I have to say that all the steps to prepare the crust were totally crazy and not necessary as well as a waste of food (beans in the pan while baking). Realistically the box that the dough came in told you how to prepare one crust that did not require the putting it in the freezer baking it with beans etc.... I followed the box to use the other crust and it came out fine. I also would not cut the crust at the top as it shrunk down when baking and was not high about everything the egg part like it shows in the picture. Would recommend reviewing the directions.
Cream and another 1-2 eggs would go a long way to improving this dish. The dish was like soft concrete. Filling needed to be fluffier, hence the cream and added eggs! Won't get again!
Really liked this recipe but would appreciate higher quality (e.g. pie crust has lard and bioengineered ingredients)
As a market item, I'd expected this to be ready to bake. Aside from that, the ingredient bag came with a bag of pureed squash instead of solid squash so that didn't match up with the recipe card.
