Roasted Veggie Quiche

I made this appetizer dish for my Book Club holiday party. Its made with this seasons veggies. Butternut squash, pumpkin, potatoes and onions. Topped with a roasted red bell pepper,  parsley and, my personal favorite, Gruyère cheese.
This was fairly simple.. although the phyllo dough was a little tough for me to work with. It was my first time ever working with it. Those of you who have worked with Phyllo dough already know the struggles of getting the swing of it. I don't get discouraged easily though, so this is definitely a recipe I will conquer.

Ingredients:

• 12 sheets of Phyllo Dough, thawed
• 1 large yellow onion, quartered
• 1 butternut squash, cut into cubes
• 1 small red pepper, sliced into thin strips
• 1 tablespoon olive oil
• 4 tablespoons butter, melted
• 2 large eggs
• 4 1/2 ounces cream (I prefer heavy cream)
• 4 ounces of Gruyere cheese or your personal favorite
• Parsley (optional)

Directions:

•  Preheat oven 400°F/200°C
• Cut all vegetables into similar sizes for even cooking time.
• Arrange all the veggies into a baking tray and drizzle with olive oil
• Roast in the oven for about 25-30 mins until slightly charred, turning the vegetables once or twice.
• Set aside until slightly cool and separate onion layers
• While your veggies cool off, separate your sheets of phyllo dough
• Lay one sheet of the phyllo dough flat and brush with butter and line another sheet on top 
• Continue to layer the phyllo dough with a light brush of butter in between sheets until you have about 3 or 4 sheets stacked. 
• Then with a pizza cutter or a sharp paring knife cut the sheets into three long pieces and then cut those into three again, creating little squares (adjust according to pan size)
• Carefully place each square into the cupcake pan creating a little cup.
• Reduce oven temperature to 350°F/180°C
• In a medium bowl whisk the eggs and milk, stir in the Gruyère cheese and season with a pinch of salt and pepper to taste. (You can also add in a few of your favorite herbs to make it your own)
• Spread the veggies over the bottom of the cups and pour the egg mixture over, filling about 3/4 of the way (adjust vegetable size to fit your pan size) 
• Top with a slice of red pepper, a pinch of parsley and cheese
• Bake for approx 10-15 minutes.
• This can be served hot or cold.

I hope you enjoy this yummy appetizer. It seems to always be a crowd pleaser.