Ingredients

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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)

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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)