Squash & Spinach Crustless Quiche

This may not, technically, be an actual quiche. It is a baked egg dish, without the crust, so it is similar to a quiche, but much healthier. This dish is pretty easy, it uses seasonal ingredients, and it is inexpensive to make. It can also be made ahead and re-heated, or it can be all mixed up and refrigerated, then baked when you’re ready to eat!

Squash & Spinach Crustless Quiche

2 summer squash, cut into pretty thin half-moons
2 c chopped spinach
1/4 c chopped onion
garlic powder
salt
pepper
olive oil
8 eggs
2 tsp milk (or half and half)
1/2 c shredded mozzarella

Preheat oven to 350.

Chop squash, spinach, and onion. Heat saute pan, add 1 Tbsp olive oil, then saute onion for 1-2 min. Add squash and toss to combine. Season with garlic powder, salt and pepper. Saute until lightly browned. Add spinach and quickly cook until barely wilted. Lay on the bottom of a greased casserole dish. (I used an 8×8 square dish).