Butternut Squash Quiche with Goat Cheese
This butternut squash quiche has layer upon layer of flavor. From crispy bacon, fried sage, and creamy goat cheese, it’s a simple, yet elegant gluten-free breakfast option any day of the week.
What is quiche?
Quiche is essentially whisked eggs and dairy (milk, heavy cream, whatever you like!) baked until just set in the center.
You can add as many toppings as you like — and I often do! — but the magic of this butternut squash quiche is in the marriage of fall flavors. Squash, fresh sage that’s been quickly fried in melted butter, goat cheese, and crispy bacon. It’s delicious, regardless of whether you serve it for breakfast, lunch, or dinner.
Frittata vs. quiche
A frittata and quiche are not the same thing! First, a frittata has a larger ratio of eggs to dairy than a quiche does. But second, the eggs in a frittata are added to a warm skillet or pan and begin cooking on a stove top. Once the sides begin to set, the skillet is transferred to a preheated oven where the eggs finish cooking.
By contrast, a quiche cooks entirely in an oven. It also frequently has a larger ratio of dairy to eggs, making it much more luxurious to eat and custard-like.
- heavy cream
- butternut squash (spiralized, but you could use a mandoline to thinly slice or cut into small cubes instead!)
- goat cheese
- butter, unsalted
- fresh sage
- kosher salt
- black pepper
- canola or vegetable oil
While not necessary, I adore serving this with arugula microgreens. That slightly bitter flavor plays off the sweetness in the quiche (butternut squash, goat cheese) SO well. It’s a match made in heaven and I highly recommend you try it this way!
How to make quiche
Quiche recipes often include a killer pie crust as the base. While I do love that, I was going for more of a healthy quiche recipe so I omitted any crust. Also, a crustless quiche cuts down on the prep time! A win all around!
First, you’ll need to crisp up some bacon. You can leave this out, but I promise you the salty, crunchy factor is a big plus. Feel free to substitute turkey bacon instead of traditional pork bacon.
Next, whisk together eggs, heavy cream, milk, salt, and pepper. In a large skillet, cook the spiralized butternut squash until tender, about 7-10 minutes. Why spiralize the squash? Honestly, it cooks quicker than if you cube it, but also I LOVE the way the quiche comes out layered! It’s texturally perfect, sort of mimicking the layers in a lasagna, which are just the best! If you don’t have a spiralizer, look for pre-spiralized veggies at your local grocery store or use a madoline to thinly slice into rounds!
While the squash is cooking, melt some butter in a small skillet. Add freshly chopped sage, then turn the heat off and let cook for about 30 seconds to 1 minute.
Add the sage butter, crumbled bacon, and goat cheese to the egg mixture, then whisk to combine. Coat a quiche or tart pan with nonstick cooking spray, then layer the cooked butternut squash inside. Pour the egg mixture on top, then bake at 350F for 40-45 minutes, or until the center just barely jiggles. Let cool slightly, then slice and serve. Freezer instructions included below!
Is this quiche gluten free?
It is! While I love a flaky, buttery crust, this crustless quiche recipe is perfect as is. I often make it as a lighter meal — either for breakfast or dinner! — and love that it’s gluten-free.
Can you freeze this?
Absolutely! Quiche freezes extraordinarily well. I would recommend baking it first, then slice it once it has completely cooled. From there, wrap the quiche in plastic wrap first, then a layer of heavy duty aluminum foil. The quiche will last for up to 6 months in a freezer.
Note: you don’t have to slice the quiche first, I just think it’s easier if you’d like to reheat an individual portion to do so if it’s already cut.
Seriously, this is the best quiche ever. It’s packing tons of flavor, has the most amazing texture, and can be made ahead of time and enjoyed all week!
If you make this Butternut Squash Quiche with Goat Cheese, please let me know by leaving a review below!
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For other breakfast ideas, check out the following recipes:
This was originally posted in October 2017 and has since been updated with tips and tricks that will make it easier for you to recreate at home.
Butternut Squash Quiche
- 5 eggs room temperature
- 3/4 cup heavy cream
- 1/2 cup milk
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp light oil canola or vegetable
- 1/2 butternut squash spiralized
- 1 large clove of garlic minced
- 2 Tbsp butter unsalted
- 3 Tbsp fresh sage chopped
- 1/4 cup goat cheese crumbled
- 2 strips bacon cooked and crumbled
- nonstick cooking spray
- arugula micro greens or other micro greens for serving
- Preheat oven to 350°F. Combine eggs, cream, and milk in a large mixing bowl. Season with ½ Tbsp salt and ¼ tsp pepper. Set aside.
- Heat canola or vegetable oil over medium-high heat. I like to use a large nonstick pan. Add spiralized squash, season with ½ tsp salt, then cook, stirring often, until tender. Timing will depend on which setting you use on the spirazlier and how thick the squash is, but at least 7-10 minutes, longer cook times for thicker cuts of squash. Add minced garlic and cook for another 30 seconds, just until fragrant.
- In small sauce pan melt butter over medium-high heat. When butter begins to brown, about 2 minutes in, add the chopped sage. Swirl the pan once, then remove from heat and let cool slightly.
- Add goat cheese, crumbled bacon, and sage browned butter to the egg mixture, then whisk to combine.
- Spray quiche, tart, or pie dish with nonstick cooking spray. The quiche pan in this recipe is 10" x 1 ½ ". Lay the pieces of cooked butternut squash in the pan, covering the base as fully as possible -- totally okay to overlap! Pour the egg mixture on top, then bake for 40-45 minutes, or until quiche is just set in the middle. Let cool slightly, then slice and serve with arugula micro greens, if using.
- Turkey bacon can substitute for pork bacon in this recipe.
- If you don't have a spiralizer, use a mandoline to thinly slice into 1/8" rounds OR cube the butternut squash into ½" dice. Cook as directed on the stove top until softened and tender throughout. Timing may very, but pay attention to the texture, that's what matters. BUT ALSO!! You can buy spiralized vegetables at many larger grocery stores, so be on the lookout next time you're shopping!
- Quiche can be completely baked and sliced ahead of time, then frozen. Once cooled to room temperature, wrap sliced quiche in plastic wrap and a layer of heavy aluminum foil. Will keep in freezer for up to 6 months.