Apple, Bacon & Butternut Squash Quiche

Sweet apples and butternut squash team up with savory bacon in this easy quiche recipe that's perfect for brunch or dinner with a green salad on the side.

Apple, Bacon & Butternut Squash Quiche
Photo: Jacob Fox
Active Time:
45 mins
Total Time:
1 hrs 35 mins
Nutrition Profile:


  • ¾ cup all-purpose flour plus 1 tablespoon, divided

  • cup white whole-wheat flour

  • ½ teaspoon salt, divided

  • 4 tablespoons cold butter, cut into small pieces

  • 2 tablespoons neutral oil, such as avocado or grapeseed

  • 3-5 tablespoons ice water

  • 2 slices bacon

  • ½ cup chopped onion

  • 1 cup chopped butternut squash (4 ½ ounces)

  • 1 medium Granny Smith apple, chopped (about 1 cup)

  • 1 ½ tablespoons finely chopped fresh sage

  • 1 cup reduced-fat milk

  • 4 large eggs

  • ¼ teaspoon ground pepper

  • ¾ cup shredded extra-sharp Cheddar cheese


  1. Combine ¾ cup all-purpose flour, white whole-wheat flour and ¼ teaspoon salt in a food processor. Pulse to mix. Add butter and oil; continue pulsing until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk, wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.

  2. Preheat oven to 450°F.

  3. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper-towel-lined plate. Add onion to the pan; cook, stirring until starting to soften, about 2 minutes. Add squash, apple and sage; cook, stirring, until the squash is just tender, 4 to 5 minutes. Remove from heat. Chop the bacon and add to the mixture in the pan.

  4. Whisk milk, eggs, pepper and remaining ¼ teaspoon salt in a measuring cup. Toss cheese and the remaining 1 tablespoon flour together in a small bowl then add to the egg mixture.

  5. Roll the pastry dough into a 12-inch circle on a clean, lightly floured surface. Transfer to a 9-inch deep-dish pie pan. Trim or crimp the dough edges as desired. Line the dough with a double thickness of foil and bake for 8 minutes. Remove the foil and continue baking until set and dry, 4 to 5 minutes more.

  6. Reduce oven temperature to 325°. Spread the vegetable mixture in the bottom of the hot crust, then pour the egg mixture over the top. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 10 minutes before slicing.


9-inch deep-dish pie pan

Nutrition Facts (per serving)

247 Calories
17g Fat
16g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 247
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 9g 18%
Total Fat 17g 22%
Saturated Fat 7g 35%
Cholesterol 123mg 41%
Vitamin A 534IU 11%
Sodium 154mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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