Butternut Squash and Arugula Quiche from Eat Laugh Craft

Butternut Squash and Arugula Quiche

• 1 Pie Crust (Homemade or store bought)
• 4 Slices of Bacon, diced
• 2 Cups Butternut squash, chopped
• 1 Clove garlic, minced
• 6 Eggs, Whisked
• 3/4 Cup Milk
• 3 Tbsp Flour
• 1/2 Tsp. Baking powder
• 1/2 Tsp Salt
• 1/8 Tsp Black pepper
• 4 Cups Fresh arugula (rocket), whole or roughly chopped
• 4 oz crumbled goat, blue, or feta cheese

– Preheat oven to 350 F

– Lay prepared pie crust in an ungreased pie plate. Bake for 5 minutes and 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 pan.

– Add butternut squash and onion and saute for additional 10 minutes, or until onions are translucent and squash tender. Add garlic and saute for an additional 1-2 minutes and then 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 combined.

– Transfer quiche filling into crust, and use a spoon to smooth the surface. Bake for 45-50 minutes until set. Quiche will rise while baking, but it should settle back down when you remove it from the oven. Remove from the oven and allow to quiche to rest for 5 minutes. Slice, and serve warm.

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