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
⅛tspblack pepper
3fresh arugula,whole or roughly chopped
4ozgorgonzola,crumbled, or blue or feta cheese or any cheese
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
⅛tspblack pepper
3fresh arugula,whole or roughly chopped
4ozgorgonzola,crumbled, blue or feta cheese or any cheese
Preparation
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.
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.
