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Embrace the flavors of fall with our delightful Bacon-Wrapped Fall Quiches. Perfect for brunches, gatherings, or a cozy family meal, these mini quiches combine the savory richness of bacon with the wholesome goodness of butternut squash and spinach. This recipe not only delivers a burst of autumn flavors but also showcases the versatility of quiches, making them a beloved dish for any occasion.

Fall-Inspired Bacon-Wrapped Fall Quiches

Warm up your autumn gatherings with these irresistible Bacon-Wrapped Fall Quiches. Combining crispy bacon, creamy eggs, and seasonal veggies like butternut squash and spinach, this easy weeknight dinner is both comforting and festive. Perfect for brunches or cozy family meals, each mini quiche bursts with flavor and is highly customizable for any palate. Try it tonight, and savor the essence of fall in every bite!
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Ingredients
  

8 slices of thick-cut bacon

4 large eggs

1 cup heavy cream

1 cup butternut squash, peeled and diced small

1 cup fresh spinach, roughly chopped

½ cup sharp cheddar cheese, shredded

¼ cup Parmesan cheese, grated

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon olive oil

1 small onion, finely chopped

12 small muffin cups or a greased muffin tin

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Bacon: In a skillet over medium heat, cook the bacon slices until they are partially cooked but still flexible, about 4-5 minutes. Remove from the skillet and drain on paper towels to absorb excess grease.

      Sauté Vegetables: In the same skillet, add olive oil and sauté the chopped onion until it becomes translucent, about 2-3 minutes. Then add the diced butternut squash and continue cooking until tender, about 5-7 minutes. Add the chopped spinach, thyme, garlic powder, salt, and pepper, and cook until the spinach is wilted. Remove from heat and let cool slightly.

        Prepare Egg Mixture: In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheddar and grated Parmesan cheese.

          Assemble the Quiches: Grease the muffin tin (if not using muffin cups). Begin wrapping each muffin cavity with a slice of bacon, allowing it to hang over the sides. Repeat until all cavities are lined.

            Fill with Vegetables and Egg Mixture: Spoon the sautéed butternut squash and spinach mixture into each bacon-lined muffin cup, filling them about halfway. Then, pour the egg mixture on top until just full (not overflowing).

              Bake: Transfer the muffin tin to the preheated oven and bake for 20-25 minutes or until the egg is set and the bacon is crispy.

                Cool and Serve: Once done, let the quiches cool for 5 minutes before carefully removing them from the muffin tin. Serve warm or at room temperature.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 mini quiches