This Butternut Squash, Arugula and Bacon Quiche recipe is simple to prepare, and full of the most amazing combination of flavors. A definite breakfast treat.
This past weekend, my friend Kristen challenged a group of us to write down what our perfect day would be like.
No rules. It could be a workday. It could be an epic vacation. Whatever would be most perfect.
A few days later, I am still mulling over what my full answer would be. But I know it would begin waking up well-rested next to my snuggly pup, then padding to the kitchen in fuzzy slippers and making a steaming cup of coffee, then listening to some music or catching up on the news with GMA while making a homemade breakfast, which I would then enjoy sitting in the morning sunlight with a good book. And I think a slice of this quiche would be pretty much perfect.
I actually made it on impulse this past week when I had ingredients leftover after making my favorite Butternut, Spinach, Bacon & Feta Pizza. When given the option, I always tend to err on the savory side with breakfast. So I love tossing leftover greens and veggies and proteins in with some eggs and cheese to make spontaneous quiches.
And this one turned out too good not to share.
Just like in the pizza, all of these ingredients came together perfectly to make one stellar dish. I added in some arugula instead of spinach, which always makes me a little too happy. And I happened to have gorgonzola cheese on hand instead of feta, which was fantastic. Although if you’re not into gorgonzola, you can sub in any other soft or shredded cheese that you’d like — or leave out the cheese all together. Just like my Dairy Free Vegetable Quiche, this quiche is so flavorful that you won’t miss it.
All in all, a definite breakfast treat. And my idea of a perfect way to start a perfect day. ]
What’s yours?
Butternut Squash, Arugula, and Bacon Quiche
Ingredients
- 1 pie crust, homemade or storebought
- 3 slices bacon, diced
- 2 cups chopped butternut squash
- 1 small white onion, chopped
- 1 clove garlic, minced
- 6 eggs, whisked
- 3/4 cup milk
- 3 Tbsp. flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 3 handfuls fresh arugula, whole or roughly chopped
- 4 ounces crumbled gorgonzola, blue or feta cheese (or any cheese you’d like)
Instructions
- Preheat oven to 350 degrees F.
- Lay prepared pie crust in an ungreased pie plate. Bake for 5 minutes, then set aside.
- Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally. Remove bacon with a slotted spoon, leaving grease in pan. Add butternut squash and onion and saute for 8-10 minutes, or until the onions are translucent and the squash is tender. Add garlic and saute for an additional minute. Remove from heat.
- In a separate large bowl, whisk together eggs, flour, baking powder, milk, salt, and black pepper. Stir in the sauteed vegetables, arugula, cheese, and cooked bacon, and stir until well combined.
- Transfer the quiche filling into crust, and use a spoon to smooth the surface. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. Quiche will rise while baking, but should settle back down once you remove it from the oven. Remove from the oven and allow the quiche to rest for at least 5 minutes. Slice and serve warm.
Did you make this?Let me know how it turned out in the comments below!
Do I need to thaw the frozen crust I am using before beginning the recipe? Thanks so much! Excited to make this tomorrow.
I have made this several times, varying it a bit – I use frozen (thawed) puréed squash, Parmesan cheese, and fresh basil instead of arugula, and make it crust-less. It is amazingly delicious! Thank you for this wonderful recipe!
I found that I had a lot of filling leftover when using a regular size pie dish. So it just made sense to me to extend the recipe a bit for two pies. “Doubling” just meant 2 more eggs and another 1/4 c milk (actually I used half & half for added richness, but I used milk for the original 3/4 amount) and 2 more pieces of bacon. More bacon probably wasn’t necessary, but who doesn’t like more bacon?
I also found that I could mix up everything the night before, except the greens. Then it the morning, I could add the arugula, pour it into the pie crust and bake.
I loved this recipe, I took it to a potluck and everyone enjoyed it. I used a frozen pie crust and pre-cut butternut squash (and cut it up smaller) from Trader Joe’s which saved a lot of time!! I also added more bacon. I will definitely make again. Thanks!
amazing recipe! Switched up the filling to asparagus, brussel sprouts, goat cheese and arugula but this recipe yielded a tender but firm (in that it wasn’t goopy) filling that was just right.
Can I substitute corn starch for the flour? I’m using a gluten free crust and trying to make it gluten free? Thanks!
You can just omit the flour if you’d like!
I made this last night because I had some arugula and bacon to use up. As good as it looked, I have to say that the taste was just so-so. It just wasn’t worth the time it took to put together, which was much longer than 15 minutes. It took almost that long to wrestle with the peeling and chopping of the butternut squash. I must admit, however, that I only had cheddar cheese on hand and that it probably would have been much better with the gorgonzola or feta that the recipe actually called for.
Trying to find how to peel and cut butternut squash. Pls can you help me?
You don’t need to peel butternuts – the skin softens nicely during the cooking process (although you could easily peel with a vegetable peeler if you wanted to). As for cutting, best way I’ve found to start is to cut off the bottom so you have a stable flat base, then cut it in half lengthwise. That gives you a big flat surface to lay on the chopping board so you can easily start cutting into smaller and mor manageable slices. then dice and you’re done.
This quiche would definitely be on my perfection list too!
This quiche recipe is perfection :) I just love the flavors you used!!