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.

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, a holiday brunch, or hey, even dinner?! This butternut squash quiche is not only a staple for us over the holidays, but it’s also one I come back to for easy nourishment any time of day.

Customize with your fav veggies, serve with yummy sides, and enjoy a protein-packed breakfast during this busy season!

Ingredients in this butternut squash quiche?

This butternut squash quiche is made with super simple, nourishing ingredients that pair so well together. Here’s what you need:

• Butternut squash: this recipe calls for cubed roasted butternut squash, which adds a boost of veggies, vitamin A, 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 sautéed in a pan before adding. Veggie party!
• Eggs: you’ll need 6 large eggs for the base of this recipe.
• Milk: I use unsweetened almond milk in my recipes because that’s what we always have on hand, but you can use any milk you’d like.
• Sharp cheddar cheese: there’s something fabulous about the combination of sharp cheddar cheese, bacon, and butternut squash.

Customize your quiche

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 or even pumpkin.
• 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, swap it for turkey bacon, or try the quiche with 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. Alternatively, you can cook the squash on the stovetop:

1. Heat olive oil over medium heat in a large skillet. Add squash cubes and season with salt and pepper.
2. Cook, stirring occasionally, until the squash is tender, about 10 minutes.
3. 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.

Beautiful fall-inspired quiche in 4 steps

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 it:

1. Cook your bacon. Add your bacon slices to a large skillet and cook on medium-low. Chop it into pieces and set it aside. If you prefer to cook your bacon in the oven, follow my tutorial here!
2. Prep your pan. Spray a 9-inch pie pan with nonstick cooking spray and add your cooked squash cubes.
3. Cook your spinach. Cook down the spinach in a skillet with a little olive oil until it wilts. Add it to the pan with the squash, then sprinkle on the chopped bacon.
4. Top, bake & devour. Whisk together the eggs, milk, and seasonings in a bowl, then pour over the veggies & bacon, sprinkle with cheese, and bake it up! Let the quiche cool before slicing and serving with your fav toppings and sides.

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
• Pumpkin Pie Baked Oatmeal
• 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!)

Make-ahead tips

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 with foil 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!

Freezer-friendly bacon spinach quiche

1. To freeze quiche: let the quiche completely cool, then transfer individual slices to freezer-safe bags or containers for up to 3 months. You can also freeze the entire quiche at once if you have a large enough freezer-safe bag or container.
2. To reheat frozen quiche: you can either let the quiche slices thaw in the refrigerator before reheating them in the microwave, or you can simply place them straight into the microwave and heat them for about 1 minute. To reheat an entire frozen quiche, put it back in the oven at 350 degrees F for 30-35 minutes or until warm in the middle.

Tools you’ll need

• Skillet
• 9-inch pie pan
• Whisk
• Mixing bowl

Get all of my kitchen essentials here!

More brunch recipes you’ll love

• Healthy Pumpkin Oatmeal Pancakes
• Sheet Pan Sausage Breakfast Hash
• High Protein Pumpkin Bagels
• Spiced Chickpeas and Eggs with Herb Garlic Yogurt & Tomato Cucumber Salad
• Upside-Down Bananas Foster French Toast Bake

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!

Butternut Squash Bacon Spinach Quiche

4.97 from 26 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, high-protein butternut squash quiche made with tender roasted butternut squash, crispy bacon, and a wonderful extra boost of veggies. This easy quiche recipe is freezer-friendly, perfect for meal prep, and can be made ahead of time to serve 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: 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.
• Prep your pan: 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.
• Cook your spinach: 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.
• Bake: 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 stovetop: 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: 291calCarbohydrates: 10gProtein: 15gFat: 22gSaturated Fat: 8gFiber: 2gSugar: 2g

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

This post was originally published on October 28th, 2019, republished on November 14th, 2023, and republished on October 29th, 2026.