A good quiche solves a weekday breakfast, a pack-and-go lunch, or a light dinner without much fuss. This one leans on roasted butternut squash for gentle sweetness, crisp bacon for savory bite, and a pile of wilted spinach to round things out. The eggs set into a tender custard that slices cleanly and reheats well. You can serve it warm out of the oven or chill it for tidy slices later.
Crustless quiche keeps things simple and trims prep time. It also makes room for more vegetables without losing that satisfying, cheesy center. Butternut squash does bring carbohydrates, so this is not a low carb dish in the strict sense. Still, the balance of protein, fiber, and fat makes for a steady, filling meal that doesn’t feel heavy. If you need to lower sodium, you can swap in turkey bacon or use half the bacon and lean on herbs and pepper for flavor.
Roasting the squash until the edges brown brings out flavor and drives off moisture, which helps the custard set. If you already have cooked squash on hand from another meal, this recipe becomes even faster. A 9 inch pie dish works well and gives a nice height, but an 8 inch square pan also does the job. Cheddar is classic, though any firm, sharp cheese that melts cleanly will work.
This quiche is friendly to make-ahead cooking. Bake it at night, cool, cover, and refrigerate. In the morning, reheat individual slices or enjoy cold. It also freezes in portions for later. The method below keeps steps straightforward and avoids extra dishes where possible.
Required Equipment
- 9 inch (23 cm) pie dish or 8 inch (20 cm) square baking dish
- Large skillet
- Mixing bowl and whisk
- Cutting board and knife
- Measuring cups and spoons
- Baking sheet (for roasting squash, if needed)
- Parchment paper or nonstick spray
Prep and Cook Times
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: about 1 hour
Yield
- Serves 6
Ingredients
Main
- 8 slices bacon, chopped after cooking (about 6 to 7 oz / 170 to 200 g)
- 3 cups roasted butternut squash cubes (about 14 oz / 400 to 425 g)
- 1 tablespoon olive oil, divided (15 ml)
- 1 bag baby spinach, 5 oz (142 g)
- 6 large eggs (about 12 oz / 340 g out of shell)
- 1/3 cup unsweetened almond milk or dairy milk (80 ml)
- 1/2 cup shredded sharp cheddar (about 2 oz / 55 to 60 g)
- 1/2 teaspoon fine salt, or to taste (3 g)
- 1/2 teaspoon black pepper (1 to 2 g)
If your squash isn’t cooked yet
- 3 cups raw butternut squash, peeled and 1/2 inch diced (about 1 lb / 450 g)
- 1 teaspoon olive oil (5 ml)
- Pinch of salt and pepper
Instructions
Roast the squash if needed
- Heat the oven to 400°F (205°C). Line a baking sheet with parchment.
- Toss the diced squash with 1 teaspoon olive oil, a pinch of salt, and pepper. Spread in a single layer.
- Roast 20 to 25 minutes, turning once, until tender with browned edges. Cool slightly. Lower oven to 350°F (175°C).
Cook the bacon and wilt the greens
- Set a large skillet over medium heat. Cook the bacon until crisp, 8 to 10 minutes, stirring occasionally. Transfer to a paper towel–lined plate to drain. Pour off all but 1 to 2 teaspoons of the rendered fat.
- Add 2 teaspoons olive oil only if the pan looks dry. Add the spinach and cook over medium heat, stirring, until just wilted, about 2 minutes. Remove from heat.
Build the quiche
- Lightly grease a 9 inch pie dish with nonstick spray or a thin film of olive oil.
- Spread the roasted squash in an even layer. Top with wilted spinach and the chopped bacon.
- In a mixing bowl, whisk the eggs, milk, salt, and pepper until smooth and well combined. Pour evenly over the filling.
- Sprinkle the cheddar over the top.
Bake and serve
- Bake at 350°F (175°C) for 35 to 45 minutes, until the center is set and a knife inserted near the middle comes out clean. The top should look puffed with light golden spots.
- Cool on a rack for 10 minutes so the custard firms up. Slice into 6 portions. Serve warm or at room temperature.
Tips for Best Texture
- Roast the squash until lightly browned. Extra moisture in underdone squash can make the quiche soft.
- If using dairy milk, whole or 2 percent gives the best texture.
- Let leftovers cool completely before covering to avoid condensation.
- Reheat slices at 325°F (165°C) for 10 to 12 minutes or in the microwave on low power.
Variations
- Dairy swap: Use lactose-free milk and a firm lactose-free cheese.
- Herb lift: Add 1 tablespoon chopped fresh thyme or chives to the egg mixture.
- Turkey bacon: Use the same amount. Cook until crisp for good texture.
- Mild cheese: Monterey Jack or mozzarella works if you prefer a less sharp flavor.
Nutrition Information (estimated per serving, 1/6 of recipe)
- Calories: ~217
- Protein: ~14 g
- Total Fat: ~14 g
- Saturated Fat: ~6 g
- Carbohydrates: ~10 g
- Dietary Fiber: ~2 g
- Total Sugars: ~2 g
- Sodium: will vary with bacon and cheese choice; reduce added salt if needed
Estimates based on 6 large eggs, 8 slices cooked bacon, 3 cups roasted squash, 1/2 cup cheddar, 1/3 cup unsweetened almond milk, and 1 tablespoon olive oil.
