Preheat oven to 400˚F. Spray a 9 or 10-inch quiche pan generously with cooking spray. Rub with a paper towel to evenly distribute.

Combine butternut squash and olive oil on a sheet pan. Sprinkle with ½ teaspoon sea salt and a few grinds of fresh pepper, toss to coat. Roast in oven for 20 minutes or until tender and slightly golden.

Place Greek yogurt , eggs, salt and pepper in blender. Blend on medium-high speed until smooth. Add thyme leaves, stir and set aside.

In a small pan, over medium heat, melt the butter till bubbly and golden. Add the panko crumbs and stir. Continue cooking, stirring frequently until crumbs are golden, about 4-5 minutes. Set aside.

Pour egg mixture through a fine sieve into prepared quiche pan. Sprinkle with cheese .Add bacon and squash, a few pieces at a time until all bacon and veggies are added. At first they will sink into the egg mixture, but towards the end they will stay near the surface.

Bake for 30 minutes. Remove from oven and sprinkle with prepared panko crumbs. Return to oven and bake another 10 minutes or until top is light golden brown and center no longer wiggles when quiche is gently rocked side to side. If quiche looks golden, but center is not done, cover lightly with a piece of non-stick foil, or a piece of regular foil that has been sprayed with cooking spray.

Remove from oven when done and allow to rest for 10 minutes before serving. Garnish the top with more fresh thyme leaves, if desired.