Discover the ultimate comfort food for breakfast or brunch: a delightful Butternut Squash, Arugula, and Bacon Quiche. This recipe is simple to master and packed with an incredible blend of savory, sweet, and peppery flavors, making it an absolute breakfast indulgence.
Recently, a friend posed a fascinating challenge: describe your perfect day. No constraints, no limits—whether it was an ordinary workday, an extravagant vacation, or anything in between. The question lingered with me for days, sparking reflections on what truly constitutes an ideal day.
While my complete answer remains a work in progress, I know precisely how it would begin. It would start with waking up naturally, feeling fully rested, beside my beloved furry companion. Then, I’d slowly make my way to the kitchen in my coziest fuzzy slippers, the scent of freshly brewed coffee already invigorating the air. A steaming cup in hand, I’d settle in to listen to some calming music or catch up on the morning news. And, without a doubt, a homemade breakfast would be a central part of this serene start. I envision enjoying it bathed in the soft morning sunlight, perhaps with a captivating book. And in this perfect scenario, a generous slice of this very Butternut Squash, Arugula, and Bacon Quiche would be nothing short of *divine*.
This exquisite quiche actually came to life quite spontaneously. Just last week, after preparing my favorite Butternut, Spinach, Bacon & Feta Pizza, I found myself with a delightful array of leftover ingredients. When it comes to breakfast, my palate consistently gravitates towards savory options. This inclination often leads me to impromptu creations, tossing leftover greens, various vegetables, and savory proteins with eggs and cheese to whip up a quick and satisfying quiche. It’s a fantastic way to minimize food waste while maximizing flavor.
This particular quiche, born from those delicious leftovers, turned out so remarkably well that I simply had to share it. Every component came together in perfect harmony, just as they do in the pizza that inspired it, creating a truly stellar dish. I opted for fresh arugula instead of spinach, which, for me, always adds a delightful peppery kick that brightens the entire dish. Its slight bitterness beautifully complements the sweetness of the butternut squash and the richness of the bacon. Furthermore, I happened to have some crumbled Gorgonzola cheese on hand, which proved to be a fantastic substitute for feta, adding a wonderful pungent depth. If Gorgonzola isn’t to your taste, feel free to use any other soft or shredded cheese you prefer, such as cheddar, Gruyère, or even goat cheese. For those avoiding dairy, this quiche is so inherently flavorful that you can even omit the cheese entirely, much like my popular Dairy Free Vegetable Quiche, and still enjoy a robust and satisfying meal.
All in all, this Butternut Squash, Arugula, and Bacon Quiche is more than just a recipe; it’s a delightful breakfast treat, a savory indulgence, and a perfect way to infuse a little extra joy into your morning routine. For me, it encapsulates the essence of a perfect start to a perfect day. What about you? What culinary delight would kick off your ideal day?
Print Recipe
Butternut Squash, Arugula, and Bacon Quiche
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings
Description
This Butternut Squash, Arugula, and Bacon Quiche combines the earthy sweetness of squash, the peppery bite of arugula, and the savory crispness of bacon into a truly irresistible seasonal dish. Perfect for breakfast, brunch, or a light dinner, this quiche is a testament to the power of fresh, simple ingredients. It’s comforting, satisfying, and visually appealing, making it ideal for entertaining or simply enjoying a delicious homemade meal. Experience a symphony of flavors in every bite, celebrating the best of autumn and winter produce.
Ingredients
- 1 pie crust, homemade or store-bought
- 3 slices bacon, diced
- 2 cups chopped butternut squash
- 1 small white onion, chopped
- 1 clove garlic, minced
- 6 eggs, whisked
- 3/4 cup milk (whole or 2% for best results)
- 3 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 3 handfuls fresh arugula, whole or roughly chopped
- 4 ounces crumbled gorgonzola, blue, or feta cheese (or your preferred cheese)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the optimal temperature for even baking from the moment the quiche goes in.
- Carefully lay your prepared pie crust into an ungreased 9-inch pie plate. To prevent a soggy bottom, bake the crust for 5 minutes by itself. This partial pre-baking, often called blind baking, helps the crust crisp up before the filling is added. After 5 minutes, remove it from the oven and set it aside to cool slightly.
- In a large sauté pan, cook the diced bacon over medium-high heat until it is deliciously crispy. Stir occasionally to ensure even cooking. Once done, remove the crispy bacon with a slotted spoon, transferring it to a plate lined with paper towels to drain excess grease. Leave the rendered bacon fat in the pan—it will add incredible flavor to your vegetables! Add the chopped butternut squash and chopped white onion to the pan. Sauté for 8-10 minutes, or until the onions become translucent and the butternut squash is tender when pierced with a fork. Add the minced garlic and sauté for an additional minute until fragrant, being careful not to burn it. Remove the pan from the heat.
- In a separate large mixing bowl, thoroughly whisk together the eggs, milk, flour, baking powder, salt, and black pepper. Whisk until the mixture is smooth and well combined. The baking powder will help create a lighter, fluffier quiche texture. Gently fold in the sautéed butternut squash and onion mixture, the fresh arugula, the crumbled cheese, and the cooked crispy bacon. Stir until all ingredients are evenly distributed throughout the egg mixture.
- Carefully transfer the quiche filling into the pre-baked pie crust. Use the back of a spoon to gently smooth the surface of the filling. Bake for 45-50 minutes, or until a toothpick inserted into the center of the quiche comes out clean. The quiche will puff up significantly during baking, but don’t worry—it will settle back down once removed from the oven. Once baked, remove the quiche from the oven and allow it to rest for at least 5 minutes before slicing. This resting period allows the filling to set properly, ensuring clean, beautiful slices. Slice and serve warm, perhaps with a fresh green salad on the side.
