Wednesday, October 23, 2013

Butternut Squash, Bacon and Arugula Quiche

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.

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. (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.)
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. (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.


Melissa W. said...

I want to climb through my computer screen and have a bite! This looks SOO good! Must try ASAP!

Jill said...

another great recipe!!

Yes, go see a chiropractor!! The other day I saw a pregnant lady in the waiting room so when I went back to see the doctor I asked him about having pregnant patients, he told me his biggest patient pool is pregnant women. I wish I knew that 4 years ago because my back always ached especially the last 2 months. Speaking of which I cannot believe the big day is almost here, I am so excited to wake up one morning and see a picture of a sweet baby on your blog!!

Laura said...

This quiche omg!!! I think my husband and son will feel the same as sterling about the arugula but I must make it. Maybe I can confine the arugula to one section??

Sadie + Stella said...

This looks delicious!!

Jillian Manesh said...

mmmm quiche is my favorite for brunch! xo jillian - cornflake dreams

Ally {Life as I know it} said...

I love quiche and this one looks so yummy!! I will definitely be making this very soon!

Tiffany Leigh Interior Design said...

This looks delicious. I haven't had quiche in years and years.

Natalie said...

Sounds amazing -- perfect for fall!

Leslie said...

This looks so delicious! I am going to have to give this a try!

Meg {Boo Boos & Briefcases} said...

Never in my life have I liked bacon until I started trying your recipes. Now I love it! Can't wait to try this one too!

CCB said...

Do me a favor?!? Put tinfoil down on a baking pan, then lay your bacon out and pop in the oven not preheated. Throw it on 400 and put timer on for 18 minutes and you have the crunchy perfect bacon with no mess!!! Throw tinfoil away and enjoy....this has changed my world as I LOVE bacon. Let me know what you think!

Dominique DeLaney said...

I saw your Instagram of this and it looked so delicious!! I definitely need to make it!

natasha {schue love} said...

We made this once I saw you IG photo! Only we used gorgonzola...might have to try Feta next time. It was SOOOO good!!

Chicago Mom (Heather) said...

Sounds amazing!! YUM

Portuguese Prepster said...


Delta Daisies said...

I fell in love with your blog for your butternut squash obsession/recipes.... LOVE it and can't wait to try this!

Jaclyn @ Love And Bellinis said...

I rarely make quiches, but I'm for sure wanting to try this one. Looks delicious!

Sam [The Peak of Tres Chic] said...

OH. MY. GOSH. I am drooling. Seriously, if you were a traveling chef I'd hire you in a second.

Hillary Warlick said...

I made this tonight! It was so amazing. I love all of your recipes. I also made the roasted garlic mushrooms of "cup of jo" this week if you want another good veggie-rich meal idea.

Michelle {lovely little things} said...

Sounds delicious!

Kate Hand said...

Looks delicious! I'm going to have to try this

Jackie said...

I wanted to make this for Christmas day (its so good!) Does anyone know if it would be ok to mix everything beforehand and then travel with it, and pour it into crust to bake later on (like when I get there?) Maybe this is a huge no-no, not sure?? Thanks!