Caramelized Onion Ham Butternut Squash Crustless Quiche

Serves: 6-8 SERVINGS

Ingredients

• 1 sweet onion
• 2 tablespoons avocado oil (separated)
• 1 tablespoons balsamic vinegar
• 1/2 small butternut squash, cut into 1/2" cubes
• 8 oz ham (I used Smithfield Anytime), cut into 1/2" cubes
• 14 eggs (11" quiche pan or 10 eggs for deep 9" pie pan) 
• 3/4 cup almond milk (or coconut milk or even regular milk - use 1/2 cup for 9" pie pan)
• 1/2 teaspoon salt
• 1 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 cup packed chopped baby kale, spinch, chard blend (or fresh chopped spinach or ½ cup frozen spinach, drained well)
• 2.5 oz  shredded swiss cheese
• 1.5 oz shredded cheddar cheese

Instructions

1. Preheat oven to 400 degrees
2. Slice one yellow onion and place into a large saucepan. Add a tablespoon of olive oil and a tablespoon balsamic vinegar. Cook the onion slices on medium/high, evenly coating with the olive oil and balsamic. Once the onions start to get translucent, turn the heat to medium/low and cook until they start to caramelize, mixing frequently. This will take roughly 30 minutes
3. While the onions are cooking, cut the butternut squash into ½" cubes. Place the cubes on a baking sheet and coat evenly with avocado oil (approximately 2 teaspoons)
4. Roast the squash for 15 minutes, until the cubes start to soften slightly
5. Once squash is done, lower the oven temperature of the oven to 375 degrees
6. Let the squash and onions cool slightly
7. With remaining 1 teaspoon of oil brush bottom and sides of quiche or pie pan
8. Layer ingredients by placing 1/2 of the squash and ham on bottom of pan. Top with 1/2 of the caramelized onion.  Add ALL the kale, spinach, chard blend, then 1/2 of the cheese.  Top with remaining squash, ham, onion and remaining cheese.
9. Combine the eggs, milk of choice, salt and dried herbs in a large bowl. Mix well then pour over everything into the pan.
10. Bake for 45-55 minutes, or until the center of the quiche is set
11. Remove from oven and allow to rest for 10 minutes before slicing
12. If you are not serving immediately, let cool completely then cut into appropriate serving sizes and refrigerate