Bacon Egg Quiche with a Butternut Squash Crust. 

Makes 8 slices and about an hour prep and cook time. 

You will need.

8oz cooked crumbled Bacon. (About 8 Thick cut slices) 

8 Large Eggs. 

1 Cup of Egg Whites. 

1 Cup Heavy Whipping Cream. 

¼ Cup of Parnassian Cheese. 

½ Cup of Mazzarella Cheese. 

Butter to grease the Pie Plate. 

1 tsp of Thyme.  

A pinch of Nutmeg. (1/16 a tsp) 

1 Fresh Medium Butternut Squash or two 10oz bags of frozen cubed. 

A food processor for Fresh Medium Butternut Squash or 

a Medium Pot to boil frozen cubed Butternut Squash in.  

A Peeler.  

Medium Mixing Bowl. 

Whisk. 

Spoon. 

Pie Lifter or thin Spatula.  

9in Pie Plate. 

A Baking sheet to set the pie plate on in the oven. 

Let’s get the bacon cooking so we can let it cool before chopping it up. You can cook your bacon in the oven or a skillet till the doneness of your liking. For a quick and no mess method here is a link to cooking your bacon in a pot. Once it is cooked, lay out to cool on a chopping block and when cooled chop into small pieces. If you have a food processor, toss the bacon in it with the chopping blade for a quick chop in seconds. 

If you’re going to use fresh Butternut squash, on a cutting board, cut off the ends and peal with the peeler. Cut the squash long ways down the middle. Take a spoon and scrape all the seeds out and dispose of them and the skin. Cut the squash into cubes small enough to fit in your food processor hopper. With the coerce shredding blade, shred the fresh Butternut Squash. Now let’s get our pie plate ready! 

If you choose to use the frozen squash cubed. Open the bags and put both in a medium pot. Fill the pot with water till squash is slightly covered. Boil till soft with a fork. We use this method a lot for a quick go to meal. You can keep the frozen Butternut squash on hand all the time in the freezer. Once the squash is fork tender strain off the water and let cool. Let’s get out pie plate ready!  

Grease a 9-inch Pie Plate with butter. Don’t forget the walls of the plate give it all a good rub of butter.  

Take either your fresh shredded or boiled soft cubed squash that has cooled and Dish out 2 Cups packed of squash. Add this to your pie plate and form a crush by covering the entire bottom then the sides of the pie plate. Use your fingers or a spoon to press down on the squash as you make a crust. Try to make the thickness the same throughout the plate.  

Preheat oven to 425 degrees.  

In a medium mixing bowl combine the 8 large eggs, 1 Cup of egg whites, 1 Cup of Heavy Cream and 1 tsp of Thyme and a pinch of Nutmeg. Lightly whisk all together until well combined. You don’t want the egg whites to start foaming so just whisk lightly. 

Your oven should be ready by now so let’s precook the Butternut squash in the pie plate for about 5 minutes. 

Add the ¼ Cup of Parnassian Cheese and cooked chopped Bacon to the wet mixture and mix well with a spoon. 

After 5 minutes take the pie plate with the butternut squash crust out of the oven. Sit it on a hot pad to cool for 2 minutes. After 2 minutes pour in the liquid mixture from your bowl into the pie crust. You should still have the ½ Cup of Mozzarella cheese left over, you will not use it until the Quiche is set after cooking in the oven. 

With the oven still at 425 degrees pull out the middle oven rack and sit a baking sheet on the rack. Slowly place the pie plate in the middle of the baking sheet and gently push the oven rack back inside the oven. This is just in case the Quiche oven flows or you spill some putting it in the oven. Better safe than sorry and a burnt-on mess on the bottom of your oven! Cook for 30 minutes. 

It’s been 30 minutes and your kitchen is smelling amazing now! Slowly pull out the Quiche from the oven and set on a hot pad. The middle might be a little wiggly still and this is ok. If it seems too wiggly or liquidly in the center then place back in the oven for 10 more minutes. All ovens cook a little differently.  

Now let’s add the ½ Cup of Mozzarella to the top of the Quiche. Sped it evenly over the top. Now let’s put the Quiche back in the middle of the oven and cook it for 10 to 15 minutes until the cheese melts and starts to brown. After cheese is brown pull the Quiche out of the oven. If it still seems a little wiggly in the center put it back in the oven for 5 more minutes with a piece of parchment laying over the top to keep the cheese from browning even more. After it is done place on a hot pad to cool for 5 minutes before cutting in to this delicious dish. Cut into 8 slices and dish out with a pie lifter or thin spatula onto a plate.  

This Quiche is to die for! The Thyme smells amazing and the flavor is not eggy, with as many eggs that are in the recipe we were very surprised. The Butternut squash crust gives this dish a naturally sweet taste and the Thyme a savory flavor. The bacon adds a salty crunch and the egg mixture gives it a fluffy and delicious texter. Taking about an hour this dish is well worth it.  

8 slices Each slice is 28g protein, 33g fat and 6 carbs.