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 quiche recipe is in the marriage of fall flavors. Squash, fresh sage that’s been quickly fried in melted butter, goat cheese, and crispy bacon. Whether you’re here for the squash or here for the cheese, this goat cheese quiche is delicious! One of my favorite things about veggie quiche? It’s great for breakfast, lunch, or dinner!
Frittata vs quiche — what’s the difference?
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 butternut squash and goat cheese quiche with arugula microgreens. The slightly bitter flavor plays off the sweetness in the goat cheese SO well.
Looking to make this a vegetarian quiche? You could absolutely omit the bacon, et voila! You’ve got yourself one heck of a veggie quiche! What sets this quiche recipe apart isn’t the bacon — it’s the spiralized butternut squash and goat cheese (texture? YEP. flavor? YEP.). Keep those in and you’re golden! This is the spiralizer we use and love.
How to make quiche
Quiche recipes often include a killer pie crust as the base. While I do love pie crust, we’re going for more of a healthy quiche recipe. Also, a crustless quiche cuts down on the prep time! A win all around! Could you use a crust with this goat cheese quiche? For sure — do what makes you happy!
First, you’ll need to crisp up a bit of 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. Both work great!
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. Fried sage is a game changer!
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 spiralized butternut squash inside.
Cook time for quiche
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 gluten free and PROUD. I often make it as a lighter meal — either for breakfast or dinner! — and love that it’s gluten free.
Can you freeze quiche?
Absolutely! Quiche freezes extraordinarily well. I would recommend baking it first, then freezing. Once it has completely cooled, slice goat cheese quiche. You can leave the sliced quiche in the pie, quiche, or tart pan. From there, wrap the quiche in plastic wrap first, then a layer of heavy duty aluminum foil on top. The quiche will last 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.
How to reheat quiche
To reheat quiche from frozen, you can either defrost the quiche overnight in a refrigerator or place frozen goat cheese quiche in a preheated oven at 350F and heat until warm, about 15 minutes. Top reheated quiche with fresh microgreens just before serving.
Seriously, this butternut squash and goat cheese quiche is a total crowd pleaser. It’s packed with tons of flavor, has the most amazing texture, and can be made ahead of time and enjoyed all week! Winner winner quiche breakfast for dinner!
If you make this Butternut Squash and Goat Cheese Quiche, please let me know by leaving a rating and review below!
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For other breakfast ideas, check out the following recipes:
Breakfast tacos with smoked salmon and cream cheese
Fried chicken waffles with spicy hot sauce
Turkish eggs (Cilbir) with herbed yogurt
Pull apart chocolate chip monkey bread muffins
Mini banana chocolate chip muffins
DIY bloody mary bar
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 and Goat Cheese 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 350F. Combine 5 eggs, ¾ cup cream, and ½ cup milk in a large mixing bowl. Season with ½ Tbsp salt and ¼ tsp pepper. Set aside.
- Heat 2 Tbsp canola or vegetable oil over medium-high heat in 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, with thicker cuts of squash requiring longer cook time. Add minced garlic and cook for another 30 seconds, just until fragrant.
- In small sauce pan melt 2 Tbsp butter over medium-high heat. When butter begins to brown, about 2 minutes in, add the 3 Tbsp chopped sage. Swirl the pan once, then remove from heat and let cool slightly.
- Add ¼ cup goat cheese, 2 strips 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 if pieces 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.
- Bacon: turkey bacon can substitute traditional bacon.
- If you don’t have a spiralizer, use a mandoline to thinly slice butternut squash 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!
- To freeze: butternut squash and goat cheese quiche can be completely baked and sliced ahead of time, then frozen. Cool to room temperature, then wrap sliced quiche in plastic wrap and a layer of heavy aluminum foil. Will keep in freezer for up to 6 months.
- To reheat from frozen: allow quiche to defrost overnight in a refrigerator OR place frozen quiche in a preheated oven to 350F and heat until warm, about 15 minutes.