Butternut Squash, Arugula and Bacon Quiche

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Why You’ll Love This butternut squash arugula and bacon quiche

Picture yourself slicing into a warm, comforting quiche that effortlessly brings together sweet, savory, and peppery flavors in every bite. This butternut squash arugula and bacon quiche is not only a treat for your taste buds but also a recipe that fits perfectly into busy lifestyles. You’ll adore how simple it is to prepare without compromising on taste.

Ease of preparation: Designed for simplicity and quick cooking, this recipe lets you craft a delightful homemade dish with minimal fuss and time in the kitchen. Whether you’re a novice or a seasoned home cook, you’ll find the step-by-step approach straightforward.

Health benefits: Butternut squash is a nutrient powerhouse offering vitamins A and C, antioxidants, and fiber. Fresh arugula adds a peppery twist plus additional nutrients, while protein-rich bacon rounds it all out for a balanced and satisfying meal. Learn more about the health perks of butternut squash here.

Versatility: This quiche is a canvas for substitutions. Switch out ingredients to match vegan, gluten-free, or lower-calorie preferences easily without giving up on its deliciousness.

Distinctive flavor: The sweet roasted butternut squash, the fresh, peppery arugula, and crispy savory bacon come together in harmony to create a unique quiche that’s perfect for fall breakfasts, brunches, or light dinners.

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Essential Ingredients for butternut squash arugula and bacon quiche

Gathering the right ingredients is half the fun and sets you up for success. Here is the complete ingredient list you’ll need for this quiche:

  • 1 pre-made pie crust (or homemade)
  • 3 slices bacon, diced
  • 2 cups (approximately 300 g) chopped butternut squash
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 6 large eggs, whisked
  • 3/4 cup (180 ml) milk
  • 3 tablespoons all-purpose flour (or a gluten-free substitute)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 handfuls fresh arugula, whole or roughly chopped
  • 4 oz (approximately 115 g) crumbled soft cheese (e.g., gorgonzola, blue cheese, feta, or a milder alternative)

Hint: You can easily customize these ingredients. For instance, swap the cheese for shredded mozzarella or cheddar, or substitute the bacon with turkey bacon or smoked tempeh for a vegetarian take.

How to Prepare the Perfect butternut squash arugula and bacon quiche: Step-by-Step Guide

Ready to create this beautiful and tasty quiche? Follow these simple steps.

StepInstructions
1Preheat your oven to 350°F (177°C). Fit the pie crust into an ungreased 9-inch pie plate and bake blind for 5 minutes; set aside.
2In a large sauté pan over medium-high heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside.
3Add the butternut squash and chopped onion to the same pan; sauté for 8-10 minutes until the onion turns translucent and the squash is tender. Add minced garlic and cook for another minute.
4In a mixing bowl, whisk together the eggs, flour, baking powder, milk, salt, and freshly ground black pepper.
5Fold the sautéed butternut squash, onion, cooked bacon, fresh arugula, and crumbled soft cheese into the egg mixture until evenly combined.
6Pour the filling into the partially baked pie crust, smoothing the top with a spatula.
7Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
8Let the quiche rest for 5 minutes before slicing and serving. Enjoy it warm for the best flavor and texture.

Looking for tips on easy quiche recipes? We’ve got you covered in another post packed with inspiration.

Butternut Squash Arugula And Bacon Quiche this …
Butternut Squash, Arugula And Bacon Quiche 9

Dietary Substitutions to Customize Your butternut squash arugula and bacon quiche

This quiche lends itself beautifully to tweaks that suit diverse diets:

  • Protein swaps: Use smoked tempeh or plant-based bacon for a vegan alternative; turkey bacon for lower fat.
  • Egg-free option: Replace eggs with a flaxseed or chickpea flour mixture as a binder.
  • Vegetable variations: Swap butternut squash for sweet potatoes or pumpkin depending on availability or preference.
  • Leafy greens: Replace arugula with spinach or kale for a milder or heartier flavor.
  • Dairy-free: Use plant-based cream and cheese substitutes for lactose intolerance or vegan needs.
  • Gluten-free: Use a gluten-free pie crust and replace flour with cornstarch or omit entirely.

Mastering butternut squash arugula and bacon quiche: Advanced Tips and Variations

Want to make your quiche extra special? Here are a few tips and flavourful twists.

Pro Cooking Techniques

  • Roast butternut squash tossed in olive oil and a pinch of salt before adding it to the quiche for enhanced texture and flavor.
  • Blind bake the pie crust for 10 minutes instead of 5 to avoid sogginess.

Flavor Variations

  • Try adding caramelized onions or sun-dried tomatoes for more depth.
  • Experiment with tangy cheeses like goat cheese or feta.

Presentation Tips

Garnish with fresh whole arugula leaves and crack fresh black pepper over the top just before serving to add color and freshness.

Make-Ahead Options

Prepare the filling mixture a day in advance, refrigerate it, then assemble and bake fresh when ready. This proves handy for busy schedules.

How to Store butternut squash arugula and bacon quiche: Best Practices

Storage MethodInstructions
RefrigerationKeep leftovers in an airtight container in the fridge for up to 3-4 days.
FreezingWrap tightly in plastic wrap and foil; freeze for up to 2 months.
ReheatingWarm slices in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving to retain texture.
Meal Prep TipsBake ahead and slice portions as needed during the week for convenience and freshness.
Butternut Squash Arugula And Bacon Quiche
Butternut Squash, Arugula And Bacon Quiche 10

FAQs: Frequently Asked Questions About butternut squash arugula and bacon quiche

How do I prepare butternut squash for my quiche without peeling it?

You don’t have to peel butternut squash before using it in a quiche, as the skin softens during cooking. Start by cutting off the bottom to create a flat surface, then slice it in half lengthwise. Lay the halves flat and cut into smaller slices before dicing. If you prefer, you can use a vegetable peeler for removing the skin, but it’s optional since the skin becomes tender in the oven.

Can I make this quiche gluten-free by substituting ingredients?

Yes, you can make a gluten-free butternut squash, arugula, and bacon quiche by using a gluten-free pie crust. If your recipe calls for flour as a thickener, you can omit it or substitute it with cornstarch to maintain texture. This ensures the quiche sets well without compromising flavor.

How can I prevent the arugula from wilting and floating on top of the quiche?

To keep arugula from wilting and rising to the top, gently press it down into the quiche mixture before baking. This helps distribute it evenly. Additionally, adding a little extra cheese on top can mask any wilting appearance while enhancing flavor.

What’s the best way to reheat butternut squash arugula and bacon quiche without drying it out?

Reheat your quiche on a baking sheet in an oven set to 325–350°F (160–175°C) for 15–20 minutes, uncovered. This method warms it evenly and preserves the texture without drying it out, unlike microwaving which can make the crust soggy.

Can I make mini butternut squash arugula and bacon quiches in a muffin tin?

Yes, mini quiches can be made in a well-greased muffin tin to avoid sticking. Baking time will be shorter—start checking at around 20 minutes. Keep an eye on them to ensure they are cooked through but not overbaked for the best texture.
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butternut squash arugula and bacon quiche

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🥧 This savory quiche blends sweet butternut squash, peppery arugula, and crisp bacon for a satisfying brunch treat.
🥓 Ready in about an hour, it offers a perfect balance of protein, veggies, and indulgent cheese.

  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

1 pre-made pie crust (or homemade)

3 slices bacon, diced

2 cups (approximately 300 g) butternut squash, chopped

1 small white onion, chopped

1 clove garlic, minced

6 large eggs, whisked

3/4 cup (180 ml) milk

3 tablespoons all-purpose flour (or a gluten-free substitute)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 handfuls fresh arugula, whole or roughly chopped

4 oz (approximately 115 g) crumbled soft cheese (e.g., gorgonzola, blue cheese, feta, or a milder alternative)

Instructions

1-Preheat your oven to 350°F (177°C). Fit the pie crust into an ungreased 9-inch pie plate and bake blind for 5 minutes; set aside.

2-In a large sauté pan over medium-high heat, cook the diced bacon until crisp. Remove with a slotted spoon and set aside.

3-Add the butternut squash and chopped onion to the same pan; sauté for 8-10 minutes until the onion turns translucent and the squash is tender. Add minced garlic and cook for another minute.

4-In a mixing bowl, whisk together the eggs, flour, baking powder, milk, salt, and freshly ground black pepper.

5-Fold the sautéed butternut squash, onion, cooked bacon, fresh arugula, and crumbled soft cheese into the egg mixture until evenly combined.

6-Pour the filling into the partially baked pie crust, smoothing the top with a spatula.

7-Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.

8-Let the quiche rest for 5 minutes before slicing and serving. Enjoy it warm for the best flavor and texture.

Last Step:

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Notes

🥓 Substitute the soft cheese with any shredded or soft cheese you prefer.
🌾 For a gluten‑free version, omit the flour or replace it with cornstarch.
🥬 Feel free to swap in other vegetables such as spinach or mushrooms, or add fresh herbs for extra flavor.

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Blind‑bake time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Brunch
  • Method: Baking
  • Cuisine: French
  • Diet: Contains pork

Nutrition

  • Serving Size: 1 slice (≈ 1/8 quiche)

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