In Quiche You Haven’t Heard

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Why do eggs come in a carton of so0o many?? This is a huge problem for the single girl.  I do know that there are half cartons somewhere out there, but the Kroger in walking distance from me does not seem to be selling these.  I should definitely put in a request because I’d like to believe I’m one of their best customers.

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This week I am coming home a little later than the usual 6:00 pm-ish so I decided I would make a meal yesterday that could last me a couple days of reheating.  Eggs+idea for a leftover meal = QUICHE. Well, I did think about making a frittata, but that is just missing one key ingredient: a nice, flaky crust.  Yes, I could have gone the healthy route, but I just wasn’t feelin’ it this week.

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So, the other weekend my roommate and I went to this really cute little brunch/lunch place in Columbus called the Angry Baker.  There, they had a quiche of the day that had butternut squash and other lovely mixins and it was AMAZING.  After seeing that and ALSO seeing one of my favorite blogs post a Butternut Squash & Arugula Quiche recipe it had to have been fate.  I went ahead and copied the Gimme Some Oven recipe and the mass amount of eggs I had were transformed into a beautiful (& might I add extremely delicious) fall quiche.

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Check out this great recipe below- huge thanks to Gimme Some Oven for havin’ some bomb recipes for me to copy.

Butternut Squash, Goat Cheese, and Arugula Quiche:

  • 1 Store bought pie crust
  • 3 Slices bacon, diced
  • 2 Cups butternut squash, chopped (smaller)
  • 1/2 White onion, chopped
  • 1 Clove garlic, minced
  • 6 Eggs, whisked
  • 3/4 Cup Skim milk
  • 3 Tbsp. flour
  • Pinch of Baking Soda or 1/2 Tsp. Baking Powder (I only had baking powder- still worked)
  • 1/2 Tsp. salt
  • 1/8 Tsp. black pepper
  • 2 Handfuls baby arugula
  • 4 Ounces crumbled Goat Cheese


Start by getting out all the ingredients you need.  This helps considering things move semi fast when making this. Then, preheat oven to 350 degrees and roll out the pre-made dough in a pie pan.  Once pre-heated, bake for 5 minutes in oven, remove, and keep oven on.

Next, chop up your onion, butternut squash, and mince garlic.  On a separate chopping board, chop up bacon. Heat a large saute pan over medium-high heat and cook the bacon until crispy.  Remove bacon with a slotted spoon to keep grease in pan and place on paper towel.

Add in chopped squash and onion into the bacon grease and cook for about 10 minutes or until softened. At the last minute, add in the minced garlic and cook for 60 seconds or until incorporated. Remove from heat.

In a large bowl, mix together the eggs, milk, flour, baking soda, salt, and pepper.  This may come out a little chunky with the flour and all but it turns out well when cooked.  Then mix in the bacon, arugula, and squash/onion mixture into the bowl.

Pour mixture into the crust and smooth out the top. Bake in the oven for about 40-50 minutes or until you stick a fork/tooth pick in the center and it comes out clean. Remove from oven and let sit for about 5 minutes. Serve warm.

Adapted from: Gimme Some Oven

Have a sweet day!


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