Butternut Squash Crustless Quiche

 I cook up a crustless quiche for myself most weeks. I love having a quick, easy breakfast ready to go on busy mornings but I like to swap out the vegetables I put in my quiche each week so I don't get sick of eating the same thing over and over. 

Eggs are not my favorite food but I do find that by adding flavorful veggie and even healthy meat combinations in I can fuel up for the day without adding in lots of fats and carbs. 

My latest "experiment" was adding some roasted butternut squash to my quiche and I just loved it!  I fully admit that I was not real sure this combination of eggs and squash would taste good but I thought it added a nice flavor and texture to my quiche. 

Ingredients:

Non-stick cooking spray

9 eggs

1 cup fat free cottage cheese

1 cup almond milk

(all vegetable amounts are approximates!):

1/2 cup cubed roasted butternut squash

1/3 cup cooked broccoli

1/2 a roasted onion

4 mushrooms; sliced and roasted

Salt and pepper; to taste

First I spray my pie plate liberally with non-stick spray and set it aside.  I preheat the oven to 375.  In a medium bowl I whisk together the eggs, cottage cheese, and almond milk; then set it aside as well. 

I take the cooked and cooled vegetables and sprinkle them into my pie plate; making sure to cover the bottom and mix them up well.

Pour my egg mixture over the top, 

and pop the whole thing into the oven for 30-45 minutes.  When a knife inserted into the middle comes out clean and my eggs have lightly browned I know it's done cooking.

The quiche will deflate as it cools and I usually wait until it has deflated to cut it into 8 slices. 

I tend to eat 2 slices and on my personal points plan for Weight Watchers it's still zero points! 

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