Quiche with Butternut Squash, Mushrooms, Spinach and Sweet Cheddar Cheese

This savory quiche includes butternut squash, mushrooms, spinach and sweet cheddar... an ideal brunch recipe to serve at your holiday gathering ;o)

Ingredients:

• 9" pie crust (see Pie Crust 101 for recipe)
• 1 cup butternut squash, peeled, seeded and cut into 1/2" pieces
• 1 cup mushrooms, roughly chopped
• 2-1/2 tablespoons olive oil, separated
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 cup spinach, roughly chopped
• 1 1/2 cups almond milk (or other milk of choice), separated
• 2 tablespoons all-purpose flour
• 6 large eggs, slightly beaten
• 1/2 teaspoon salt, plus additional to taste
• 1/4 teaspoon pepper, plus additional to taste
• 8 ounces sweet cheddar (and/or other cheddar), shredded

Directions:

1. Preheat oven to 375 degrees.
2. Place butternut squash and mushrooms in a small bowl. Toss vegetables with about 1-1/2 tablespoons of olive oil; place veggies on baking sheet lined with aluminum foil and season with salt and pepper to taste. Roast in preheated oven for 20 minutes.
3. Heat 1 tablespoon olive oil in small skillet over medium heat. Add onion and garlic and saute about 2 minutes; add spinach and continue sauteing an additional 2 minutes, season with salt and pepper to taste.
4. In a small jar with lid, add about 1/4 cup milk and flour; shake until flour is dissolved. In a large bowl, whisk together eggs, flour and milk mixture, along with the rest of the milk, 1/2 teaspoon salt and 1/4 teaspoon pepper; add cheese and stir until combined.  Fold in spinach mixture, mushrooms and squash until fully incorporated.
5. Pour egg mixture into prepared pie shell and bake about 45 minutes, or until set in center. Cool 10 minutes before cutting.