Butternut Squash Quiche with Goat Cheese

on
This quiche is scrumptious!  It is gluten-free, crustless, and perfect for any meal!  Just add a salad of arugula with a bit of olive oil and salt on the side, and you have the perfect accompaniment to the flavors in this quiche.

Ingredients:
  • 5 eggs room temperature
  • 3/4 cup heavy cream (I used Silk soy creamer.)
  • 1/2 cup milk
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons light oil, canola or vegetable (I used olive oil.)
  • 1/2 butternut squash, spiralized
  • 1 large clove of garlic, minced
  • 2 tablespoons butter, unsalted
  • 3 tablespoons fresh sage, chopped
  • 1/4 cup goat cheese, crumbled
  • 2 strips bacon, cooked and crumbled (I used Greenfield Natural Meat Bacon. It is pork raised with no antibiotics or growth hormones.)
  • Nonstick cooking spray
  • Arugula micro greens or other micro greens, for serving
Instructions:
  1. Preheat oven to 350°F. Combine eggs, cream, and milk in a large mixing bowl. Season with 1/2 tablespoon salt and 1/4 teaspoon pepper. Set aside.
  2. Heat canola or vegetable oil over medium-high heat. Use a large nonstick pan. Add spiralized squash, season with 1/2 teaspoon salt, then cook, stirring often, until tender. Timing will depend on which setting you use on the spiralizer and how thick the squash is, but at least 7-10 minutes, longer cooking times for thicker cuts of squash. Add minced garlic and cook for another 30 seconds, just until fragrant.
  3. In a 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.
  4. Add goat cheese, crumbled bacon, and sage browned butter to the egg mixture, then whisk to combine.
  5. Spray quiche, tart, or pie dish with nonstick cooking spray. The quiche pan in this recipe is 10” x 1-1/2”.  Place the spiralized cooked butternut squash in the pan, covering the base as fully as possible. 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.

This is truly a tasty quiche.  I could not find micro greens, so I used regular arugula on top of my quiche.  Also, buying spiralized butternut squash at your local grocery saves so much time!  That is what I did.  You can also used butternut squash cut in cubes or sliced into 1/8” rounds with a mandolin. The quiche can be baked and sliced ahead of time, then frozen.  Once it is cooled, wrap the quiche in plastic wrap and then heavy aluminum foil.  It will last for up to 6 months in the freezer. 

I hope you will try Butternut Squash Quiche with Goat Cheese!  Enjoy!





Comments

Post a Comment