1. Position rack in center of oven, preheat to 350°F (175°C)
2. Heat a large heavy bottom sauté pan over medium-high heat, add bacon, sauté until golden brown, remove
3. Drain bacon fat leaving a couple tablespoons in the pan
4. Add squash to pan, season with salt and pepper, sauté until golden brown and tender, remove
5. Add leek to pan, season with salt and pepper, sauté until golden brown and tender, remove
6. In a large mixing bowl combine eggs, cream, and thyme, whisk to combine, season with salt and pepper
7. Gently fold squash, leek, bacon and bread together evenly, pour egg mixture evenly over top
8. Top with Parmesan, season with salt and pepper
9. Bake for 45-60 minutes or until golden brown and fully set, cool slightly uncovered before serving

Recipe by: Chef Jonathan Collins