How To Make Butternut Squash and Bacon Quiche
This bacon quiche is a seasonal dish favorite made with butternut squash, arugula, and lots of bacon baked until crispy or golden brown.
Serves:
Ingredients
- 1pie crust,homemade or store-bought
- 3bacon slices,diced
- 2cupsbutternut squash,chopped
- 1white onion,chopped, small
- 1garlic clove,minced
- 6eggs,whisked
- ¾cupmilk
- 3tbspflour
- ½tspbaking powder
- ½tspsalt
- â…›tspblack pepper
- 3fresh arugula,whole or roughly chopped
- 4ozgorgonzola,crumbled, or blue or feta cheese or any cheese
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 the pan.
-
Add butternut squash and onion and saute for 8 to 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 the crust and use a spoon to smooth the surface. Bake for 45 to 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.
Nutrition
- Calories:Â 225.01kcal
- Fat:Â 13.42g
- Saturated Fat:Â 5.58g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 4.89g
- Polyunsaturated Fat:Â 1.81g
- Carbohydrates:Â 18.36g
- Fiber:Â 1.96g
- Sugar:Â 3.09g
- Protein:Â 8.71g
- Cholesterol:Â 93.38mg
- Sodium:Â 384.19mg
- Calcium:Â 200.48mg
- Potassium:Â 411.62mg
- Iron:Â 1.70mg
- Vitamin A: 252.30µg
- Vitamin C:Â 14.22mg
How To Make Butternut Squash and Bacon Quiche
This bacon quiche is a seasonal dish favorite made with butternut squash, arugula, and lots of bacon baked until crispy or golden brown.
Serves:
Ingredients
- 1pie crust,homemade  or store bought
- 3bacon slices,diced
- 2cupsbutternut squash,chopped
- 1white onion,chopped, small
- 1garlic clove,minced
- 6eggs,whisked
- ¾cupmilk
- 3tbspflour
- ½tspbaking powder
- ½tspsalt
- â…›tspblack pepper
- 3fresh arugula,whole or roughly chopped
- 4ozgorgonzola,crumbled, blue or feta cheese or any cheese
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 the pan.
-
Add butternut squash and onion and saute for 8 to 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 the crust and use a spoon to smooth the surface. Bake for 45 to 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.
Nutrition
- Calories:Â 225.01kcal
- Fat:Â 13.42g
- Saturated Fat:Â 5.58g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 4.89g
- Polyunsaturated Fat:Â 1.81g
- Carbohydrates:Â 18.36g
- Fiber:Â 1.96g
- Sugar:Â 3.09g
- Protein:Â 8.71g
- Cholesterol:Â 93.38mg
- Sodium:Â 384.19mg
- Calcium:Â 200.48mg
- Potassium:Â 411.62mg
- Iron:Â 1.70mg
- Vitamin A: 252.30µg
- Vitamin C:Â 14.22mg
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