1 butternut squash, peeled, diced
1 onion, sliced into ¼ in half-moons
4 slices bacon
3oz goat cheese
2 tsp. fresh thyme
1 whole-wheat piecrust in disposable pan
1 Cup milk or half and half
Salt and pepper
Prepping your fillings ahead to make this a great dish that takes minimal time the day of.
Preheat oven to 425.
Dice peeled squash into 3/4 in chunks. Drizzle with olive oil. Season with salt, pepper, and fresh thyme. Spread into a single layer on a baking sheet with parchment or a silicone-baking mat and roast for 30-40 minutes tossing halfway through. You will need about 1 ½ Cups roasted squash for this recipe.
While that's roasting cut an onion in half from end to end. Peel and slice into thin, ¼ in. half-moons. In a large sauté pan over medium high heat sauté onions in a couple tablespoons of olive oil. Season with salt, pepper, and a pinch of sugar and continue stirring until they are a nice caramel color. Use ¼ cup caramelized onions for this quiche.
Cook four slices of bacon until crisp. Transfer to a paper towel lined tray. Once cooled ...crumble. Everything to this point can be done a day ahead.
In a large glass measuring cup measure your milk and add your eggs, salt, pepper, and fresh thyme and mix well.
Now time to fill. Use a whole-wheat piecrust then layer 1/2 your squash, goat cheese, onions, and bacon and repeat with remaining half so you see everything at the top. This is a hearty quiche! Then fill with egg and milk mixture. I place my pie plate on a sheet tray just to make it easier to handle without breaking your crust and in case there is any spillage going in.
Bake in 375-degree oven for about 35-40 minutes or until taught in the center and cooked all the way through. Let rest for 10 minutes before serving.