1 medium butternut squash
1 medium leek (about one and half cups sliced)
1 T. olive oil
1 cup fresh spinach leaves
1/2 c. grated feta cheese
1 cup milk
salt and pepper
Preheat the oven to 425. Peel the squash, cut in half, remove the seeds, and slice into 1/4 inch thick slices. Slice the leek. Place the squash and leek in a baking dish and sprinkle with salt and olive oil. Roast for about 45 min. until tender and squash is browned at the edges.
Lower oven temperature to 350. Allow squash and leek to cool slightly. Rinse the spinach and remove any tough stems, chop roughly. Arrange half the squash and leek in a casserole dish (about 12 x8 inch). Place the spinach on top and sprinkle with half the feta cheese. Layer the remaining squash and leek on top and sprinkle with the remaining feta cheese. Whisk the eggs and milk together and season with salt and pepper. Pour over the quiche. Bake for about 40 minutes until the egg has set and puffed and the quiche is slightly brown.