Martha Stewart Butternut Squash and Bacon Quiche

Martha Stewart butternut squash and bacon quiche turns thin squash slices, crisp bacon and sweet golden onions into a creamy, custardy slab quiche in 2 hours 15 minutes. Try this easy fall brunch quiche for a lazy Sunday or a holiday get-together, since it's make-ahead friendly and feeds a hungry crowd.

Prebake the crust with pie weights until it's firm and dry, because that is what keeps the custard from soaking in. Skip it and the bottom turns soggy and pale under all that egg.

Martha bakes this in a 9-by-13-inch pan instead of a round dish, so the squash and bacon lay out in neat overlapping rows. She also tucks a strip of bacon in every few rows, which means each slice gets a smoky bite.

Martha Stewart Butternut Squash and Bacon Quiche

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Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

35

minutes

Cooking time

1

hour 

40

minutes

Calories

460

kcal

A buttery crust holds sweet caramelized onions, tender squash ribbons and strips of bacon under a soft, set custard. Once baked, the edges puff and turn golden while the sage crisps on top.

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

• Prebake the crust: Preheat the oven to 350°F, then roll the dough into an 11-by-15-inch rectangle on a floured surface and fit it into a 9-by-13-inch pan. Fold the edges to make 1-inch sides, prick the dough all over with a fork and freeze it for 15 minutes.
• Blind bake: Press parchment or foil onto the dough, fill it with pie weights or dried beans and bake for about 35 minutes. Once the crust is firm and the edges are lightly browned, remove the weights and bake 10 minutes more until the bottom is dry and light golden.
• Cook the bacon: While the crust bakes, cook 8 slices of bacon in a large skillet over medium heat for 10 minutes, flipping once. Drain it on paper towels when it's almost crisp.
• Brown the onion: Add the sliced onion to the same skillet, season with salt and pepper and cook for 10 minutes. Stir often until it turns golden brown, then spread it evenly in the crust.
• Layer the filling: Top the onion with the very thinly sliced squash, overlapping the slices as you go. Add a piece of bacon every few rows so the bacon is spread across the whole quiche.
• Add the custard: Whisk the eggs, milk and cream in a bowl and season with salt and pepper. Pour in enough of the mixture to just reach the top of the crust, then lay the sage leaves on top.
• Bake and cool: Bake for 45 minutes, until the center is set and the edges are puffed. Let the quiche cool for 15 minutes before slicing so the custard firms up.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Mrs. Anderson's ceramic pie weights, Benriner Japanese mandoline. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought pie dough for this quiche?

Yes, the recipe allows store-bought dough in place of the flaky pie dough. Bake it in a deep-dish 9-inch pie plate instead of the rectangular pan, since the dough is made for a round dish.

How do I keep the bottom crust from getting soggy?

Prebake the crust with weights and then without, until the bottom looks dry and light golden. Skipping that step lets the egg mixture soak straight into raw dough.

Can I make this quiche ahead of time?

You can bake it a day ahead and keep it covered in the fridge. Reheat slices in a 325°F oven for about 15 minutes so the crust crisps back up.

What can I use instead of a pie weights?

Dried beans work just as well, and so does a layer of uncooked rice over the parchment. Fill the lined crust right to the edges so the sides don't slump while baking.

What's the most common mistake with this quiche?

Slicing the squash too thick is the usual problem, because thick slices stay firm while the custard sets. Slice it very thin, about 1/8 inch, so it softens fully in the oven.