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As the leaves turn and the air becomes crisp, autumn invites us to embrace the comforting flavors that define the season. This time of year is perfect for cozy meals that warm the soul, and what better way to celebrate than with a dish that encapsulates the essence of fall?

Fall-Inspired Bacon-Wrapped Fall Quiches

Embrace the cozy flavors of autumn with these Bacon-Wrapped Fall Quiches, perfect for an easy weeknight dinner or festive gatherings. Each bite reveals a creamy filling of butternut squash and spinach, all wrapped in crispy bacon. This comforting dish combines savory goodness with seasonal ingredients, making it a standout choice for your fall menu. Try it tonight and savor the warmth of the season. Save this for later!
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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 into small cubes

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: Start by preheating your oven to 375°F (190°C). This ensures your quiches bake evenly.

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

      Sauté the Vegetables: Using the same skillet, add the olive oil and heat over medium. Sauté the finely chopped onion until it becomes translucent and fragrant, approximately 2-3 minutes. Next, add the diced butternut squash and continue cooking until it is tender, about 5-7 minutes. Incorporate the chopped spinach, fresh thyme, garlic powder, and season with salt and pepper. Cook until the spinach is wilted, then remove from heat and allow the mixture to cool slightly.

        Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and heavy cream until smooth and well combined. Fold in the shredded sharp cheddar and grated Parmesan cheese until evenly distributed.

          Assemble the Quiches: If using a muffin tin, greasing it lightly will prevent sticking (skip this step if using muffin cups). Begin lining each muffin cavity with a slice of bacon, allowing the bacon to drape over the edges. Repeat this process until all muffin cavities are lined.

            Fill with Vegetables and Egg Mixture: Carefully spoon the sautéed butternut squash and spinach mixture into each bacon-lined muffin cup, filling them about halfway. Follow this by pouring the egg mixture on top, filling each cavity just below the rim to avoid overflow.

              Bake the Quiches: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the egg is set and the bacon edges are crispy and golden.

                Cool and Serve: Once baked, allow the quiches to cool in the tin for about 5 minutes. Gently remove each quiche from the muffin tin or cups. Enjoy them warm or at room temperature!

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

                    - Presentation Tips: For an exquisite touch, serve the quiches on a rustic wooden board garnished with fresh thyme sprigs and a small bowl of apple chutney or your favorite fall condiment for added flavor.