Squash Quiche Canoes
Creamy squash quiche canoes feature tender squash filled with a cheesy, savory mixture, perfect for brunch or light dinners, appealing to vegetable lovers and cheese enthusiasts.
Ingredients
Instructions
- Cook bacon until crisp, then drain on paper towels and crumble.
- Reserve 2 tablespoons of bacon fat.
- Hollow out the squash, halving large ones lengthwise if needed.
- Discard seeds and pith, chop the remaining flesh, and sauté in bacon fat for 5 minutes.
- Preheat oven to 350°F.
- Blend beaten eggs with heavy cream.
- Add grated Swiss cheese, salt, pepper, nutmeg, crumbled bacon, and sautéed squash to the egg mixture.
- Fill the hollowed squash with the mixture and place in a baking dish.
- Sprinkle dry bread crumbs on top.
- Bake in preheated oven for about 20 minutes until set and golden.
Nutrition & Diet Analysis (per serving)
656
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).