Butternut Squash, Arugula, Mushroom and Feta Quiche

Ingredients 2 tbsp olive oil 1 onion, chopped 1 garlic clove, minced 5 oz mushrooms 1 cup arugula, chopped 1 cup cooked butternut squash, diced 12 organic eggs 1/4 cup non-dairy milk, unsweetened 4 oz feta, crumbled Gluten free pie crust Directions Preheat oven to 375 degrees. In a large skillet over medium heat add olive oil, garlic and onion. Sauté until fragrant 3-5 minutes. Add mushrooms and continue to cook for 5-10 minutes, stirring continuously. Add in chopped arugula and squash. Stir to combine. Meanwhile, in a large bowl, whisk together eggs and milk. Add in vegetable mixture and crumbled feta. Pour the egg/veggie/cheese mixture into a pie crust. Bake until golden about 35 minutes.