Apple, Squash and Bacon Quiche

Makes one 9-inch quiche

Quiche works for any meal — and apple, squash and bacon are a good trio.

One 9-inch deep dish pie shell containing no sugar, refrigerated for an hour or more

1 T. mustard of your choice.

4 slices bacon

1 c. coarsely chopped onion

1 c. butternut squash, small cubes

1 c. apple, cut in small cubes

½ c. grated gruyere cheese

1 ¾ c. cream

3 large eggs and 1 yolk

½ t. salt

¼ t. white pepper

Good grating fresh nutmeg

Preheat oven to 375 degrees F. Bake pie shell blind: prick all over with a fork and lay a sheet of aluminum foil inside shell and weigh down with a good load of dry rice or beans. (I use the same beans for this purpose over and over). Put in oven and bake until edges are set and lightly browned. Remove from oven and brush inside of crust with mustard. Let cool while you make filling.

Cut bacon into small cubes. Place in medium skillet over medium-low heat and cook, stirring often, until bacon is golden brown. Remove bacon with a slotted spoon and reserve.

Add onion to pan and brown lightly. Add squash and 1 c. water. Raise heat and cook briskly until water evaporates and squash is tender. Turn off heat and stir in apple. Put contents of pan into pie shell and top with bacon and cheese.

Beat together cream, eggs, yolk, salt, pepper and nutmeg. Pour into shell. It’s possible you will need a bit less than all of the filling depending on size of your baking dish.

Put quiche in oven and bake until browned and set. Quiche will rise slightly and is done with center doesn’t quiver when you shake it gently. Let stand 15 minutes before slicing or make ahead and reheat.

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