Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups

Preheat oven to 400F.

Toss the butternut squash with some olive oil and spread it onto a baking sheet. Bake for 15 minutes.

Flatten the bread slices with a rolling pin and tuck each slice into a cupcake tin that’s been coated with cooking spray.

In a medium-sized bowl combine the half-and-half, egg, feta cheese, basil, salt and pepper; whisk until well combined. Set aside.

When the squash is done, mix it together with the tomatoes. Spoon the squash mixture into the bread cups. Spoon the cheese mixture over the squash and tomatoes.
Bake for 15 minutes. If you like it crunchier, let it stay in for another 2 minutes.

Remove from the oven and let cool for 10 minutes before removing the quiche from the pan.