Roasted Butternut Squash Kale and Bacon Quiche! Inspired by a super delicious quiche we ordered from a local bakery, this is the quiche you have to bake this holiday season! Packed with roasted butternut squash, crispy kale, mushrooms and more, it’s so delicious!
Friends! I can’t believe Christmas is about two weeks away! Where on earth did this year go? It completely flew by. This year, we are staying home and not traveling. We just saw our entire family for Thanksgiving and we wanted to spend Christmas in the house, with Cinnamon and Coco this year. And I couldn’t find pet boarding so . . .
I don’t know what I was thinking when I tried to book pet boarding in early November. I was too late and everything was booked up. On a positive note, this will be our first Christmas in the new house and we have something special planned in New Hope, PA, right after Christmas!! Can’t wait to tell you guys more later!
Butternut Squash Kale and Bacon Quiche
During Thanksgiving, I ordered a Bacon & Roasted Sweet Potato Quiche from Malvern Buttery and it was incredible. This is my stab at trying to re-create something similar with roasted butternut squash, crispy kale, mushrooms and more, it’s so delicious!
I plan to make this again on Christmas Day because it was fabulous!!! If you are looking for something delicious and savory to bake this holiday season, I hope you try this!
Par-Bake The Pie Crust
I personally love a quiche packed with a chunky filling. The more texture, the better. Since it’s the holidays and you may or may not be strapped for time, I kept it simple and used store bought pie dough. Here are some great recipes for homemade pie dough from scratch:
To ensure you have a crispy crust, you really need to par-bake the pie dough, or blind bake it. Blind baking is simply baking the pie crust before you add the filling. See the recipe card below for more.
Roasted Butternut Squash Kale and Bacon Quiche
- 9-inch pie plate or baking dish
- 1 (9-inch) pie or pastry dough thawed if from frozen, or homemade (see above)
- 1 heaping cup butternut squash cubed
- 1 to 2 heaping cups Lacinato or Tuscan kale chopped
- olive oil extra virgin
- kosher salt and freshly cracked pepper to taste
- 4 oz. Cremini mushrooms sliced and sautéed
- 1/2 cup cooked crispy bacon cut into small pieces, split
- 5 large eggs
- pinch nutmeg optional
- 1/3 cup heavy cream
- 1/2 cup white cheddar cheese shredded
- 1/2 cup mozzarella, provolone, asiago, romano blend shredded, fine cut
- serve with balsamic glaze if desired
- Preheat your oven to 375 degrees. Lay your defrosted (or homemade rolled out pastry dough) into your pie plate. Using your fingers, crimp the edges, or prick the edges all over with a fork. Prick your pie dough with a fork on the bottom. Add pie weights and bake for about 8 to 10 minutes. Remove from the oven and set aside.
- While you are par-baking the pie dough, prep your veggies. Place the butternut squash cubes and kale on a lined baking sheet and lightly drizzle olive oil and season with salt and pepper. Bake in the oven for 8 to 10 minutes, or when the kale has become crispy but not burnt. Remove the kale from the oven and onto a plate and place the butternut squash back in for another 10 to 15 minutes.
- Using a large bowl, whisk together the eggs, and add in the nutmeg (if using), the heavy cream and season with a little salt and pepper. Add in the roasted butternut squash, the crispy kale, the sautéed mushrooms, half the bacon and all the cheese. Mix well.
- Carefully pour quiche batter into your par-baked pie crust and scatter the remaining bacon over the top. Bake in your pre-heated 375 degree oven for about 40 to 45 minutes, or until golden brown and fully cooked through. If you notice the edges of your crust getting too browned, place some foil around the edges only. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature, with some balsamic glaze if desired. Enjoy!