Roasted Butternut Squash & Bacon Mini Quiche

1 small butternut squash, cut into small pieces, about 3 cups

1 tbs olive oil

salt & pepper

1/2 tsp crushed red chili flakes

6 slices bacon

1/2 tsp cayenne pepper

1 tbs honey

2 tbs fresh rosemary, chopped

2 tbs fresh thyme, chopped

5 eggs

1/4 cup cream or milk of choice

1/2 cup freshly grated parm, divided

1 sheet puff pastry or choice of crust

Preheat oven to 415. Add cut up squash to a baking sheet lined with parchment paper, drizzle with oil, season with salt, pepper and chili flakes. Lay bacon right over top of the squash then season bacon with cayenne pepper, if desired, and the fresh rosemary & thyme. Bake for about 20 minutes or until both are cooked and darker.

Meanwhile, whisk eggs well with cream, half the parm cheese and a touch more of salt and pepper.

Cut the sheet of puff pastry into squares to fit into muffin tins, lightly spray or oil the muffin tin then press the dough into each.

Pour the wet ingredients into the dry and mix well to combine then mix in the non-dairy milk. The batter might seem really wet but trust the process in the oat flour absorbing the wet. Just don’t over mix it. I used a whisk to quickly get rid of all the clumps.

When bacon is done, chop it up and add it to the egg mix with squash, avoiding adding all the bacon fat.

Evenly pour the mixture to the tins and top with the rest of the parm cheese, add more if you like!!