Preheat your oven to 180˚C (350°F) for conventional ovens or 160˚C (320°F) for fan ovens.
In a medium saucepan, combine the diced butternut squash with 2 tablespoons of water and some salt and pepper. Cover and cook over low heat for about 5 minutes, or until the squash is tender.
Uncover the pan, add the baby spinach, and let it wilt.
Once the vegetables are cooked, remove the pan from the heat and let it cool slightly. Stir in the chopped roasted red pepper, smoked paprika, and sliced spring onions.
In a separate bowl, crack the eggs. Season them with salt and pepper, and whisk them well with a fork or whisk.
Lightly spray a non-stick muffin tin with low-calorie cooking spray. Divide the vegetable mixture evenly between the muffin compartments.
Pour the whisked eggs evenly over the vegetables in each compartment.
Bake the Crustless mini quiche for 20 minutes, or until they are set and cooked through.
Remove the muffin tin from the oven and let the quiche cool for 10 minutes before handling.
Carefully remove the quiche from the muffin tin. If needed, use a round-bladed knife to loosen the edges.