Butternut Squash Quiche

This flavorful quiche makes a light entrée and a great Thanksgiving side dish. We like lots of curry, so we use these amounts as a starting point. Your tastes may vary.

Ingredients:

1 cup chopped sweet onion

1 clove garlic, minced

2 cups chopped spinach leaves or kale

4 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature

16 oz butternut squash, roasted and mashed

2 large sweet potatos, baked and mashed

1 1/4 cups fat-free liquid egg substitute (like Egg Beaters Original)

1/2 tsp. each salt and black pepper

1 tsp. chili powder

1 tsp curry powder

Directions:

• Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
• Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove.
• Add onion and garlic and, stirring occasionally, cook until softened and slightly browned, about 6 minutes.
• Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
• Transfer onion-spinach mixture to the large bowl.
• Add cheese wedges, breaking them into pieces as you add them.
• Mix thoroughly, until cheese has melted and is evenly distributed.
• Add all remaining ingredients to the bowl and mix well.
• Evenly transfer mixture to the pie pan.
• Bake in the oven until firm and lightly browned on top, about 1 hour.
• Allow to slightly cool. Cut into 6 slices and enjoy!