Quiche with Bacon, Butternut Squash and Goat Cheese

California's central coast is beautiful all year round, but at the moment we're in a special time period coasting in between winter and spring. Yesterday was rainy and perfect for a pot of soup and homemade bread, while tomorrow is slated for a high of 81 degrees. I'm actually enjoying the back-and-forth temperatures, because it means I get to mix in a few more wintery recipes while also bringing the lighter, spring-ier recipes into play.

Quiche is one of those dishes that belongs in any season. It's warm and savory for winter, but can always be lightened up or served at room temperature in the spring and summer. I don't often post recipes on this blog what are wholly original; typically I am constantly scouting my favorite magazines, blogs, Pinterest, and old family recipe archives for inspiration and sharing with you my favorite, slightly-adapted finds. But this quiche recipe is 100% Kristina! 

Do you find that sometimes the best meals happen when you are trying to clean out your fridge? I literally had three slices of bacon left in a package, along with the remainder of a butternut squash I'd cut up the night before. What else to do but throw it all together into a homemade pie crust and create a new and delicious kind of quiche?? I'd love to hear what some of your favorite recipes are for this time of year!

Ingredients:  
Crust:
1 1/4 cups flour
1/3 cup vegetable oil, such as safflower
1/4 cup milk
A pinch of salt
*Alternatively you can buy a pre-made pie crust
 
Filling:
1 tablespoon extra-virgin olive oil 
1 small sprig rosemary 
2 large cloves garlic, minced 
3/4 teaspoon salt 
1/4 teaspoon freshly ground pepper
6 cups fresh spinach leaves, washed and dried 

1 cup butternut squash, diced very small
3 slices center-cut bacon, cooked and crumbled
1 cup mozzarella cheese, shredded
1/4 cup goat cheese, crumbled
1 cup milk
3 large eggs

Directions: 
Crust: 

1. Preheat the oven to 350°F. 
2. Make crust by combining all crust ingredients in a bowl until blended. Shape the dough into a round ball using your hands. Place the ball of dough on the counter, sandwiched between two sheets of waxed paper. Roll dough into a circle that is wide enough to fit your pie pan. 
3. Remove the top sheet of waxed paper and, holding by the bottom sheet of waxed paper, flip the crust into your pie pan and tidy up the shape of the crust however you like.
4. Prick the bottom of the crust several times with a fork to prevent air bubbles, then bake the crust for 10 minutes. Cool on a wire rack while preparing the filling.


Filling:

1. Cook bacon until crisp and let sit on paper towels until cool. 
2. Heat olive oil in a medium sauté pan. Add rosemary and butternut squash and cook until squash is softened. Add garlic, spinach, salt, and pepper to the same pan. Cook all ingredients, stirring constantly, for about 1 minute, or until the spinach is just wilted. 
3. In a small bowl, mix mozzarella and goat cheeses. In another small bowl, whisk milk and eggs together. 
4. Sprinkle 1/4 cup of the cheese mixture on the prepared piecrust. Top with half of the spinach mixture. Add half remaining cheese mixture and then remaining spinach mixture. Top with remaining cheese. 
5. Place the pie pan on a cookie sheet to protect your oven from any spills. Carefully pour the milk mixture into the pie pan. Bake for 50 minutes or until a knife inserted into the center comes out clean.