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.
Heat 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 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 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.