Harvest Butternut Squash & Bacon Quiche
with Sage, Shallot, White Cheddar & Parmesan | 4-6 Servings
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Cheddar Cheese
Not included in your delivery
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.