I made a crustless Mushroom, Beet & Butternut Squash Quiche. I can not tell you how amazing the apartment smelled. #yummo

Crustless Mushroom Beet Butternut Squash Quiche

Ingredients

• 1 large Yellow Onion, chopped
• 2 tbs Olive Oil
• 1 cup chopped Crimini Mushrooms
• 3 Tbs Fresh Chopped Thyme
• Sea Salt & Pepper to taste
• 1 Cup Plain Lite Soy Milk
• 4 garlic cloves, minced
• 4 Sliced Beets (I am a HUGE fan of Trader Joe’s Steamed & Peeled Baby Beets)
• 8 oz Feta Cheese
• 4 large eggs
• 2 cups peeled, and cubed Organic Butternut Squash

PREPARATION

• Preheat oven to 375°
• Peel and dice squash into 1/4 inch cubes. Place on baking sheet and drizzle with olive oil. Bake for 30 minutes.
• Put olive oil in a large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Add mushrooms, thyme, and garlic.  Season with salt and pepper. Reduce heat. Place 9-inch glass deep-dish pie pan.
• Combine the eggs, soy milk. Whisk until all combined. Then pour the egg mixture in pie pan. Top with some feta.
• Bake for 25 minutes. Pour remaining feta on top. Continue to bake for 15 minutes, or until the egg mixture is set.
• Enjoy. #yummo