Butternut Squash, Spinach and Bacon Quiche

Prepare the pie shell, if not using a store bought crust: In a bowl mix together flour, salt, butter and water until crumbs form.Transfer dough to a lightly floured working surface and form into a ball. Wrap it in plastic wrap and chill for 30 minutes.

Unwrap dough and place it on a lightly floured surface. Roll dough into an 11-inch diameter circle. Transfer to a 9-inch pie dish to cover the bottom and sides of the dish and cut off the over-hanging dough. Make sure it fits perfectly into the pie dish, and there are no air pockets. Chill for another 30 minutes. (Chilling is optional, but recommended, so the dough doesn’t spread or change shape.)

Preheat oven to 350 F.

Bake pie crust for 15 minutes, until the edges start turning golden. Take crust out of the oven and let it sit to cool for 15 more minutes.

For the quiche filling: In a large skillet over medium heat, heat olive oil. Saute butternut squash and onion for 10 minutes. Squash should get tender and onions translucent. Add in the garlic, stir and remove from heat.

In a bowl, whisk together eggs, heavy cream, flour, baking powder, salt and pepper. Add the sautéed vegetables, spinach, Gorgonzola cheese and bacon. Stir until combined.

Transfer the egg mixture into the pie shell and smooth the surface. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow quiche to cool and set for at least 5 minutes before serving.

Recipe adapted from “Fabulous Food The Costco Way”.