Creamy Butternut Squash and Goat Cheese Quiche
This quiche strikes the perfect balance of creamy and crisp. Sweet butternut squash and tangy goat cheese create a rich, savory filling, while bacon adds welcome texture in every bite. Finished with fresh sage for warmth and depth, it’s a simple, gluten-free quiche that’s equally suited for brunch spreads or easy weeknight dinners.
Servings: 8 servings
Calories: 163kcal
Video
Equipment
Ingredients
- 7 large eggs
- ¾ cup (175ml) heavy cream
- ½ cup (120ml) milk
- 1½ tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed, canola, or vegetable
- ½ medium butternut squash, spiralized
- 1 clove garlic, finely chopped
- 2 Tbsp unsalted butter, unsalted
- 3 Tbsp fresh sage, chopped
- 2 oz goat cheese, crumbled
- 2 slices bacon, cooked and crumbled, or 4 oz cubed cooked pancetta
- Fro serving: micro greens
Instructions
- Season the eggs. Preheat oven to 350°F (175°C). Combine 7 eggs, ¾ cup (175ml) cream, and ½ cup (120ml) milk in a large mixing bowl. Season with 1½ tsp salt and ¼ tsp pepper. Set aside.
- Cook the butternut squash. Heat 2 Tbsp neutral 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.
- Make browned butter. In small sauce pan melt 2 Tbsp (28g) 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.
- Create the quiche mixture. Add 2 oz goat cheese, 2 strips crumbled bacon, and sage browned butter to the egg mixture, then whisk to combine.
- Assemble, then bake. Spray quiche dish with nonstick cooking spray. The quiche pan in this recipe is 10" x 1½". 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 minutes, or until quiche is just set in the middle. Let cool slightly, then slice and serve with arugula micro greens, if using.
Notes
- No spiralizer? Cube squash into ½-inch pieces and roast at 425°F / 220°C for 20–25 minutes, seasoned with olive oil, salt, pepper, cinnamon, and garlic powder.
- Freezing: Bake, cool, slice, then wrap and freeze up to 6 months.
- Reheating: Thaw overnight or reheat from frozen at 350°F / 175°C for about 15 minutes.
Nutrition
Serving: 1slice | Calories: 163kcal | Carbohydrates: 4.9g | Protein: 7.1g | Fat: 13.2g | Saturated Fat: 6.8g | Cholesterol: 137mg | Sodium: 359mg | Fiber: 1.1g | Sugar: 1.7g
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