Butternut Squash & Spinach Quiche | Rosemary Farm

Ingredients

• 1 baked pie crust (per package directions)
• 1 ½ cups butternut squash, diced
• 1 tablespoon butter or olive oil
• 1 shallot, sliced
• 4 cups fresh spinach
• 2 teaspoons fresh sage
• 5 large Rosemary Farm eggs
• 1 cup half-and-half (may substitute whole milk)
• ½ teaspoon salt (more to taste)
• ½ teaspoon pepper (more to taste)
• 1 cup Gruyere cheese, shredded