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YIELD
8 servings
TYPE
Breakfast
TIME
50 minutes
LEVEL
Intermediate
Here's What You'll Need
1
eggs, heavy cream, milk, kosher salt, black pepper, canola oil, butternut squash, garlic, butter, sage, goat cheese, bacon, arugula micro greens
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Mix Eggs
2
Preheat oven to 350F. Combine eggs, cream, and milk in a large mixing bowl. Season with ½ Tbsp salt and ¼ tsp pepper. Set aside.
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Cook Squash
3
Heat oil in a large nonstick pan. Add spiralized squash, season with salt, then cook until tender. Add minced garlic and cook for another 30 seconds.
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Brown Butter
4
In small sauce pan melt butter. When butter begins to brown, add the chopped sage. Swirl the pan once, then remove from heat and let cool slightly.
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Combine Remaining Ingredients
5
Add goat cheese, crumbled bacon, and sage browned butter to the egg mixture, then whisk to combine.
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Bake and Serve
6
Lay cooked squash in the quiche pan. Pour the egg mixture on top, then bake for 40-45 minutes. Let cool slightly, then slice and serve with arugula micro greens.
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