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. ]
3 handfuls fresh arugula, whole or roughly chopped
4 ounces crumbled gorgonzola, blue or feta cheese (or any cheese you’d like)
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.
This is gorgeous and I have to agree, it is the perfect way to start the day! Plus, leftovers I bet would be delicious for lunch or even dinner!
For a minute I couldn’t work out for the life of my what arugula was and then I realised that it’s rocket in British English, I think?! Either way it looks delicious!
Yes, arugula is rocket (or roquette)
What a great thought. I’ll have to ponder my perfect day today and then make it happen :)
Love this quiche!
I love this quiche! They’re such a great way to use up leftovers, don’t you think? So now that you have the start of your perfect day down, how about the rest of it? :) (I agree, it’s a harder question than you’d think!)
My perfect day….that is something really good to think about. What a great question. Loving the addition of arugula in your quiche!
This. looks. amazing. SO much love for this recipe. Love the ingredients (definitely with you on savory breakfasts), and who doesn’t love quiche?
I’m crushing on this quiche. Hard. I’m at the point where j just want to add butternut squash to everything. This looks awesome!
Absolutely delicious ! And gorgeous !
I like a good savory breakfast too and this quiche would put you off on the right start for your perfect day.
I think it’s safe to say that this quiche would be a part of my perfect day, too. Holy cow, Ali, that looks incredible!
Wow — this quiche combines so many wonderful fall flavors (+ bacon, which is good year round). I can’t wait to try this for a hearty breakfast, or even for dinner. Thanks for the inspiration!
Wonderful fall quiche, I love the butternut squash!
Could eat this for breakfast, lunch, and dinner!
Now that looks like an amazing breakfast!
Fantastic breakfast recipe, Ali!
This looks incredible– one of my favorites of your recipes so far!
Yum I love quiche and have been on a kick with them lately. The addition of butternut squash is great too!
Oh Ali, this looks SO amazing! I kind of eeped! a little bit when I saw the picture in my feed. That is a tough question to answer, but I agree–perfect days always start with waking up without an alarm, staying in my PJs, and easing into the day with a lazy homemade breakfast and a cup of coffee.
Fabulous fall recipe, Ali! Pinned!
Butternut Squash AND Bacon?! What a wonderful autumn meal.
This quiche recipe is perfection :) I just love the flavors you used!!
This quiche would definitely be on my perfection list too!
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.
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.
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!
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.
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!
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 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!
Do I need to thaw the frozen crust I am using before beginning the recipe? Thanks so much! Excited to make this tomorrow.
i made the recipe as is, but the arugula kind of went to the top of the quiche and looked wilted by the time it got out of the oven… Any ideas how to prevent my quiche from looking like it has dead leaves on top?
Ah, good question. Yes, I tend to push down the arugula so that it’s not completely floating on top. But even if it gets a little wilty, it still tastes great in this recipe. :) You could also sprinkle some extra cheese on top to cover it.
This was yummy! BUT I do recommend sauteing the arugula with the squash and onions to avoid bitterness! Used Colby cheese.
Thanks for sharing Amy, we’re glad you enjoyed this!
I made this for supper with sweet potato and cottage cheese. It was DIVINE!
We’re glad to hear that Jessica! :)
I wanted to make this for Easter, but I’ll have to make it the night before so that I can just warm it up after church on Sunday. Any tips on the best way to go about that (I normally just cook and serve — I have no clue about warming up or reheating!) Thanks so much!!
Hi Dawn! We would suggest heating it up on a baking sheet in a 325-350F oven, uncovered, for 15-20 minutes or so. We hope you enjoy! :)
any tips for making these as mini quiches in a muffin tin?
Hi Aubrey! We haven’t tried that but we think that’s a great idea! We’d just spray your muffin tin really well and you probably won’t need to bake these for very long. We’d suggest setting your timer for 20 minutes and adding from there, if necessary. We hope this helps!
Being healthy is graces this is really hard to be Fit :(
I made this for weekend guests and they were very impressed. It was fabulous. Definitely a change from the traditional breakfast
Wonderful, so happy to hear it!
Do you cook the butternut squash before you put it into the quiche? Or do you put it in raw? Thanks.
Can I make this without the crust? As a crustless quiche?
This is one of my favorite recipes! Fun favorite amongst friends and family. I’ve also been using this ‘base’ and adding in my own sautéed veggies (caramelized onion, mushrooms and thyme) with goat cheese and it has been fantastic. I usually make ahead and serve the following day, more time for the flavors to develop!
May I make this the night before?