Good morning!
Last night was pretty much the most tired that I've been in a long time. Luckily, we had just enough energy to make quiche! You suggested that I put it on my blog, so here are  pictures and the recipe!

1 tablespoon of oil

1 to 2 pounds mild or hot ground Italian sausage

1 onion

2 cups of cubed butternut squash

several handfuls of uncooked loose-leaf spinach

1 package of frozen broccoli florets

spices and herbs to taste

some water

1/4 cup white cooking wine

10 eggs

1/2-3/4 cups milk

2 deep dish pie crusts

To make: 

Using a large saucepan, begin by browning the Italian sausage and onions in the oil. 

When the sausage is cooked through, add the cubed butternut squash, the uncooked spinach and frozen broccoli. Also add enough water to cover the bottom of the pan with a half centimeter of water. 

Reduce heat to medium and using a spoon arrange the vegetables so that the butternut squash is sitting as close to the water as possible. 

Add spices and herbs to taste. We used garlic powder, pepper, Italian seasoning, and basil. Then cover and cook for about 10 minutes stirring occasionally. Check that there is still a small amount of water in the bottom of the pan when you stir. 

When the broccoli is heated through and the butternut squash is approximately al dente like a good pasta, add the white cooking wine. Increase heat slightly. Leave uncovered to allow the remaining water to almost completely boil away. When there is only a thin film of boiling water on the bottom of the pan, remove from heat completely. Do not allow the saucepan contents to burn! If it is close to burning add a small amount of water.

 Beat eggs and milk in a mixing bowl with a fork. 

Fill two deep-dish pie crusts 3/4 of the way full with the saucepan contents.

Fill the two deep dish pie crusts with the egg mixture covering the sausage, squash, broccoli and spinach attractively. 

Bake in the oven at 375 for 30-45 minutes or until a knife inserted into the pie comes out clean.