1/4 cup goat cheese (crumbled, plus more for garnish)
2 tablespoons unsalted butter
3 tablespoons fresh sage (chopped)
2 strips bacon, (cooked and crumbled (optional))
olive oil spray
Preheat oven to 350°F. Combine eggs, cream, and milk in a large mixing bowl. Season with ½ tablespoon salt and ¼ teaspoon pepper. Set aside.
Heat a couple tablespoons of olive oil over medium-high heat. I like to use a large nonstick pan. Add spiralized squash, season with salt and pepper, then cook until tender. Timing will depend on which setting you use on the spirazlier, but at least 6-8 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 add chopped sage. Remove from heat and let cool slightly.
Add butternut squash, goat cheese, and sage browned butter to egg mixture.
Spray quiche, tart, or pie dish with oil spray. Pour in egg mixture and bake for 45 minutes, or until quiche is set. Top with crispy bacon and 2 tablespoons crumbled goat cheese.