Butternut Squash Bacon Spinach Quiche

We’re adding beautiful butternut squash to a savory breakfast recipe and I’m not mad about it. This recipe was inspired by my spinach goat cheese quiche with sweet potato crust, which has been one of my absolute favorites to make over the years, but that quiche has a different flavor profile as it’s vegetarian and takes slightly more time to cook.

Truth be told, a few years back I remember I had been dreaming about combining bacon and butternut squash for weeks, so I thought, why not throw it in an easy crustless quiche that could be served for breakfast, brunch, lunch, or hey, even dinner?!

When I was a single lady, I found myself constantly eating eggs for dinner because they’re quick and easy to make and a great source of protein. Plus, you can pair them with just about anything, so I say eggs are acceptable at any meal. Who’s with me?! You’ll be craving this butternut squash quiche with savory bacon and melty cheese all day long.

What’s in this butternut squash quiche?

This butternut squash quiche is made with nourishing ingredients that you can feel free to mix and match to truly make it your own. Here’s what you need:

• Butternut squash: this recipe calls for cubed roasted butternut squash, which adds a boost of veggies, vitamins, and a slightly sweet flavor to the quiche.
• Bacon: savory, salty bacon adds protein and just tastes amazing in this recipe. What’s not to love?
• Spinach: this quiche calls for an entire bag of spinach that’s simply sauteed in a pan before adding. Veggie party!
• Eggs: you’ll need 6 large eggs for the base of this recipe.
• Milk: I use almond milk in my recipes because that’s what we always have on hand, but you can use any milk you’d like: skim, 2%, whole, or even cashew milk. Yum.
• Sharp cheddar cheese: there’s something fabulous about the combination of sharp cheddar cheese, bacon, and butternut squash.

Make this quiche your own

The great thing about homemade quiche recipes is that you can pretty much throw in any of your fav ingredients to truly make it your own! Here are some great ways to customize this one:

• Out of butternut squash? Feel free to add cubed, roasted sweet potato.
• For the veggies: mix and match with whatever you have in your fridge! I think mushrooms, onions, and/or bell peppers would work well.
• For the bacon: you can absolutely omit the bacon to keep the quiche vegetarian or swap it for turkey bacon or even 3 or 4 sliced chicken sausages.
• For the cheese: of course, you can use any cheese you’d like. I think feta crumbles or a smoky gouda would be delicious in here.

Tips for prepping the butternut squash

Be sure to check out our tutorial on how to cut and peel a butternut squash here and how to roast butternut squash here. You also have the option of sauteeing it on the stovetop — instructions can be found in the notes section of the recipe.

How to make a crustless quiche

A quiche is typically made with milk and eggs and poured into a crust, then baked. However, making a crustless quiche works wonderfully, and personally, this is how I prefer my quiches to be served. Here’s how to make a crustless quiche:

1. First, spray a 9-inch pie pan with nonstick cooking spray to prevent sticking.
2. Next, saute all the veggies you’re using in the recipe and place them in the prepared pie pan. For this butternut squash quiche, this is where you’ll add the cooked bacon!
3. Beat eggs, milk and salt and pepper in a bowl, then pour over the sauteed veggies.
4. Top with cheese, if desired.
5. Bake until slightly golden brown on top, about 35 minutes.
6. Cool for 10 minutes, then cut into 6 slices and serve immediately with avocado, hot sauce or salsa.

Make this butternut squash quiche ahead of time

You can absolutely make this recipe ahead of time. There are two options:

• Option 1: make, but do not bake. You can place all ingredients in the pie pan as directed, then cover and place in the fridge until the next day. When you are ready, bake as directed.
• Option 2: bake, then reheat later. Bake the recipe as directed, then cool, cover with foil and place in the fridge until ready to serve. Once ready to serve, warm in the oven at 350 degrees for 15-20 minutes or until warm. You can also microwave it for 1-2 minutes or until hot. It’s delicious either way!

Feeding a crowd?

Feel free to double the recipe and bake it in a 9×13 inch pan or two 9-inch pie pans. If you bake it in a 9×13 inch pan, the bake time may change slightly so just keep an eye on it and check about 5 minutes earlier. You’ll know it’s done when it’s no longer jiggly and the top is slightly golden brown.

What to serve this butternut squash quiche with

If it’s just me, I’ll eat this with avocado slices and hot sauce, but if you’re feeding a crowd or making a bigger breakfast, here are a few recipe pairing suggestions:

• Perfectly Crispy Roasted Breakfast Potatoes 
• Nourishing Almond Flour Pumpkin Bread
• Brown Butter Apple Coffee Cake
• Baked Pumpkin Oatmeal Cups
• The French Toast I Can’t Stop Eating
• Grandma’s Buttermilk Waffles
• No Knead Seeded Honey Oat Artisan Bread (for the BEST slices of toast!)

More breakfast and brunch recipes you’ll love

• Healthy Pumpkin Oatmeal Pancakes
• Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze
• Upside-Down Bananas Foster French Toast Bake
• Mushroom Spinach Bacon Egg Cups (low carb!)
• Vanilla Brown Butter Pear Baked Oatmeal

Get all of my breakfast recipes here!

I hope you love this butternut squash quiche recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Butternut Squash Bacon Spinach Quiche

4.96 from 23 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

ServesServes 6 servings

Crustless low carb butternut squash quiche made with tender, savory roasted butternut squash, crispy bacon, nutritious spinach, protein-packed eggs, and sharp cheddar cheese. Perfect for meal prep or serving during the holiday season!

Ingredients

• 8 slices bacon (or turkey bacon)
• 3 cups roasted cubed butternut squash*
• ½ tablespoon olive oil
• 1 (5 ounce) bag spinach
• 6 large eggs
• ⅓ cup unsweetened almond milk (or sub regular milk)
• Freshly ground salt and pepper, to taste
• ½ cup shredded sharp cheddar cheese

Instructions

• Cook your bacon first. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
• Preheat oven to 350 degrees F. Grease a 9 inch pie pan generously with nonstick cooking spray. Add the roasted, cooked cubed butternut squash cubes. Set aside.
• Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.
• In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices. Enjoy!

Recipe Notes

*If your squash isn’t already roasted, you can follow this tutorial on how to roast a butternut squash.

Alternatively, you can cook the squash on the stove top: Heat olive oil over medium heat in a large skillet. Add squash cubes and season with salt and pepper. Cook, stirring occasionally until the squash is tender, about 10 minutes. To speed up the cooking time, you can cover the pan and stir every few minutes -- just make sure the heat isn’t too high or your squash will burn.

Nutrition

Serving: 1sliceCalories: 203calCarbohydrates: 11.9gProtein: 18gFat: 10.6gSaturated Fat: 3.2gFiber: 3.6gSugar: 2.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This post was originally published on October 28th, 2019, and republished on November 14th, 2023.