The first time we made this, it turned out delicious. Thanks Steve and Dawn for being our guinea pigs! I forgot to take photos so we had it again this Monday and can now share the whole process.
1/4 cup red onions, minced
a one-inch spring of rosemary, leaves stripped and minced finely
10 strips of thin "ready to eat" bacon
3/4 cup of roasted butternut squash, chopped in 1/2 inch cubes
1/2 cup milk
1/4 cup half-n-half
1/2 cup feta cheese
1/4 cup parmesan cheese
1 pre-made pie crust (we like the frozen Publix brand, defrosted)
Crisp the bacon and then saute the red onions on low heat in the little bit of bacon fat until they are sweet and tender. If there's not enough fat, add a teaspoon of olive oil.
While the onions are going, mince up the rosemary very small, and add it to the onions. Chop the bacon into 1/2 inch pieces while the onions cool.
Preheat the oven to 375 F.
In a small bowl, whisk the eggs until they're all one color and then mix in the milk and half-n-half. Set aside.
Begin layering the ingredients in the pie crust, starting with the rosemary onion mixture, sprinkling it evenly. Next half the butternut squash and then half the bacon.
Pour half of the egg mixture on top and then sprinkle with half of each of the cheeses.
Next layer in the second half of the squash and bacon, then pour on the remainder of the egg mixture. Top with cheese.
Seems like a pretty type A move, but I hate when all the fillings rest at the bottom of the quiche!
Bake at 375 for 30-35 minutes or until the eggs are set. I put it in a big shallow Pyrex baking dish to bake. This makes it easy to put into and take out of the oven and keeps any spills contained. Give it a shake and if nothing moves, it's done. Let rest for 5 minutes, then slice and serve. We like it with a spinach salad on the side.