Butternut Squash, Chard and Bacon Quiche

Instructions

1. Heat oven to 400ºF (200ºC). Arrange the butternut squash on a baking sheet and toss with the olive oil so the squash is coated. Season with salt and pepper then roast until the squash is tender, about 20 minutes.

2. Add the bacon to a large cast iron skillet. Heat over medium heat and cook the bacon until the fat is rendered and the bacon is crispy, about 5 minutes. Use a slotted spoon to remove the bacon, reserving as much fat in the pan as possible. Set the bacon aside in a medium mixing bowl.

3. Return the pan to heat, add the shallots and sauté until tender, about 5 minutes. Add the chard and sauté until the greens are wilted and tender, about an additional 5 minutes. Remove from the pan and add to the bowl with the bacon.

4. Lower the oven heat to 375ºF (190ºC). Roll out pie dough and fit into a 9” pie pan. Line the pie crust with parchment paper and add pie weights or rice to the center. Bake until the crust is lightly golden, about 20 minutes. Remove and let cool then remove the pie weights.