Butternut Squash, Arugula and Bacon Quiche
Ingredients
The crust
-
1
pie crust
homemade or storebought
The filling
-
3
slices
bacon, diced
-
2
cups
chopped butternut squash
-
1
small
white onion, chopped
-
1
clove
garlic, minced
-
6
eggs, whisked
-
¾
cup
milk
-
3
Tbsp.
flour
-
½
tsp.
baking powder
-
½
tsp.
salt
-
⅛
tsp.
black pepper
-
3
handfuls
fresh arugula, whole or roughly chopped
-
4
ounces
crumbled gorgonzola, blue or feta cheese
Instructions
- Preheat the oven to 350°F.
- Lay the prepared pie crust in an ungreased pie plate and bake for 5 minutes, then set aside.
- Cook the diced bacon in a large sauté pan over medium-high heat until crispy, then remove with a slotted spoon, leaving the grease in the pan.
- Add the butternut squash and onion to the pan and sauté for 8-10 minutes until the onions are translucent and the squash is tender, then add the garlic and sauté for an additional minute.
- In a separate large bowl, whisk together the eggs, flour, baking powder, milk, salt, and black pepper.
- Stir in the sautéed vegetables, arugula, cheese, and cooked bacon until well combined.
- Transfer the filling into the crust and smooth the surface.
- Bake for 45-50 minutes until a toothpick inserted comes out clean, then let it rest for at least 5 minutes before slicing and serving warm.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
200mg
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