This quiche is amazing. One of my favorite quiches I have made yet. Even Sterling gobbled it up although he made me pull out all the greens (arugula)- what is it with kids and green veggies? Anyways the combo of bacon, butternut squash, and arugula is pure genius. Such a great flavor combo. It is the perfect Fall quiche. Add in lots of cheese and you have yourself one tasty meal.
I made a few changes to the recipe mainly that I used microwave bacon instead of cooking my own- this saves so much time and mess. Then I roasted the butternut squash instead of sauteing it. I think roasting veggies brings out more flavor. I denoted my changes in pink so you can choose how you want to make it!
|| B U T T E R N U T S Q U A S H, B A C O N, A N D A R U G U L A Q U I C H E ||
recipe adapted via
- 1 pie crust
- 6 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 feta cheese
- 3/4 cup shredded Parmesan
Preheat oven to 350 degrees F.
Lay prepared pie crust in an ungreased pie plate. Bake for 5 minutes, then set aside.
bacon in a large saute pan over medium-high heat until crispy, stirring
occasionally. Remove bacon with a slotted spoon, leaving grease in pan. (I omitted this step and used microwave bacon instead)
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. ( I roasted the butternut squash at 400 degrees for 20-25mins tossed in olive oil and salt and pepper. I sauteed the onion and garlic while it roasted.)
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.
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. (I always cover just the crust part of my quiche with foil to prevent it from burning).
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.