1. Preheat the oven to 375°F (190°C) and grease a casserole dish.

2. In a skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until fragrant and translucent.

3. Add sliced squash to the skillet and cook until slightly softened, about 5 minutes. Stir in corn kernels and cook for 1–2 minutes.

4. In a large bowl, whisk eggs with cream or milk. Stir in shredded cheese, salt, pepper, paprika, and thyme.

5. Fold the sautéed vegetable mixture and chopped spinach (if using) into the egg and cheese mixture.

6. Pour the mixture into the prepared casserole dish. If desired, mix breadcrumbs with melted butter and sprinkle evenly over the top.

7. Bake for 30–35 minutes, until the casserole is bubbly, golden brown, and set in the center.

8. Let rest for 5–10 minutes before slicing to ensure the casserole holds its shape.

9. Serve warm as a main dish or as a hearty side. Enjoy!