Paleo quiche

It was a really good idea to buy this mini-casserole pots at TJ MAXX : ) Since than I have baked this easy-meal in many different variations. It is only depends on fantasy and a great way to use up leftovers!

The pictures show a pumpkin-chicken breast variation.
For 4 servings:

8-12 pieces of per-baked, thin pumpkin or butternut squash slices (or 1 cup raw squash cut in small cubes)
1/2 lbs chicken breast cut in 0.5" pieces
1 onion sliced
1/4 lbs bacon chopped
2 eggs
1/3 cup paleo milk
spices: salt, pepper, nutmeg, parsley
Parmesan cheese (optional)

Heat oil in a pan and stir fry onion, bacon and chicken breast. Add spices to taste. In the case of using raw squash, first cook it with onion and bacon until soft before adding the chicken breast. Grease the casserole pots. If you have squash slices lay them at the bottom of the pots. Divide the onion-meat-(squash) mix equally among the pots. Mix the eggs with the milk and spices and pour equal amounts on the pots. Scatter them with Parmesan cheese and bake on 350°F for 20 minutes. Broil it for another 5 minutes to toast the cheese.