Crustless Mini-Quiches With Butternut Squash, Bacon And Goat Cheese

• 2 cups butternut squash diced
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup greek yogurt
• 6 large eggs
• 1/2 teaspoon kosher salt
• 4 strips bacon diced into 1/2-inch pieces and cooked until crisp
• 3 sage leaves medium fresh, finely minced
• 1 1/2 cups arugula more for garnish, if desired
• 2 ounces goat cheese more for garnish, if desired

1. Preheat a KitchenAid(R) 12" Convection Digital Countertop Oven to 400 F. Spray 4 (6-ounce capacity) ramekins with cooking spray. Set aside.
2. Combine butternut squash, olive oil, salt and pepper on the non-stick multipurpose pan and stir to combine. Place pan in KitchenAid(R) 12" Convection Digital Countertop Oven and bake for 18-20 minutes, or until tender and beginning to turn golden. Remove from oven and set aside. Reduce oven temperature to 350 F.
3. Place Greek yogurt, eggs and salt in a KitchenAid(R) 5-Speed Blender. Blend on medium speed for 15 seconds until smooth. Add minced sage and stir to combine.
4. Place ramekins on the non-stick multipurpose pan and divide the egg mixture between them, filling approximately three quarters full.
5. Add the butternut squash, bacon and arugula, a little at a time until all ingredients are added. Sprinkle with crumbled goat cheese.
6. Bake for 20 minutes or until quiches are light golden brown and no longer wiggly in the center.
7. Remove from oven when done and garnish the tops with more arugula and crumbled goat cheese, if desired. Serve hot.

butternut squash, extravirgin olive oil, salt, freshly ground black pepper, greek yogurt, eggs, kosher salt, bacon, sage, arugula, goat cheese

Taken from www.yummly.com/recipe/Crustless-Mini-Quiches-with-Butternut-Squash_-Bacon-and-Goat-Cheese-1519019 (may not work)