Crustless Vegetable Quiche

Crustless Fall Vegetable Quiche

(makes 4-6 servings)

• 6 large eggs
• ½ cup unsweetened almond milk (or milk of choice)
• 1 cup butternut squash, diced & roasted (can sub sweet potato)
• 1 cup Brussels sprouts, thinly sliced or halved
• ½ cup red onion, thinly sliced
• ½ cup crumbled goat cheese or feta (optional: swap for dairy-free cheese)
• 1 teaspoon dried thyme (or rosemary)

1. Preheat oven to 375°F . Lightly grease a 9-inch pie dish.
2. Lightly roast diced butternut squash and Brussels sprouts for 15 minutes (optional, but enhances flavor).
3. In a bowl, whisk eggs, almond milk, salt, and pepper.
4. Spread roasted veggies and red onion evenly in the pie dish.
5. Pour egg mixture over top and sprinkle with cheese and thyme.
6. Bake for 30–35 minutes, until the center is set.
7. Let cool slightly before slicing.
8. Enjoy!