Easy and healthy quiche alternative.

Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place squash on a baking sheet, cut-side down.

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  • Bake in the preheated oven until the outer shell of squash is tender, about 45 minutes. Scoop fibers and seeds out of squash and discard. Shred the tender squash meat with a fork; measure 3 cups and place in a bowl.

  • Heat olive oil in a saucepan over medium heat; saute onion and garlic until onion is transparent, 5 to 10 minutes. Add spinach, black pepper, and oregano; cook and stir until heated through, about 3 minutes. Add spinach mixture to squash.

  • Whisk eggs together in a bowl; add milk and whisk until frothy. Pour egg mixture over squash mixture; mix well.

  • Spray a 9-inch pie pan with cooking spray.

  • Sprinkle bread crumbs into prepared pie pan. Pour squash-egg mixture over bread crumbs.

  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 minutes.

Nutrition Facts

108 calories; protein 5.4g 11% DV; carbohydrates 12.9g 4% DV; fat 4.5g 7% DV; cholesterol 70.4mg 24% DV; sodium 101.6mg 4% DV. Full Nutrition

Reviews (22)

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Most helpful positive review

Rating: 4 stars
02/18/2014
This was quite tasty; something I'll be making again no doubt. It could probably use a bit of salt especially since I noticed it but didn't really mind because I don't use a lot of salt anyway. Other than being a little time-intensive to cook the spaghetti squash ahead of time (I actually did that the day before) it came together pretty fast. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/31/2016
Not too flavourful needed cheese? Read More
(1)
25 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
02/17/2014
This was quite tasty; something I'll be making again no doubt. It could probably use a bit of salt especially since I noticed it but didn't really mind because I don't use a lot of salt anyway. Other than being a little time-intensive to cook the spaghetti squash ahead of time (I actually did that the day before) it came together pretty fast. Read More
(5)
Rating: 5 stars
07/23/2016
Loved the idea of using spaghetti squash in a quiche. The texture was just right. I used a variety of vegetables. I used a red pepper broccoli and mushrooms. The beauty of this is you can use any veggies. After sauteeing the veggies inn a cast iron pan I followed the rest of the recipe as is except I just mixed everything together in the cast iron pan then topped with the bread crumbs and topped with four slices of swiss cheese. Absolutely delicious!! Read More
(4)
Rating: 5 stars
08/01/2014
So good i used fresh spinach from my garden Read More
(3)
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Rating: 4 stars
09/24/2019
I added cremini mushrooms, green pepper and 1 cup of feta cheese. Also added sumac to season. We loved it. The feta added the needed salt Read More
(2)
Rating: 5 stars
05/24/2014
This was SOOO yummy! My family loved it. I actually added steamed asparagus in to the spinach. It didn't last long that's for sure.:) Read More
(2)
Rating: 3 stars
01/31/2016
Not too flavourful needed cheese? Read More
(1)
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Rating: 4 stars
10/19/2015
A good base recipe (although it would need salt for sure.) I changed it up quite a bit and it was fantastic. I will definitely make it again this way: I sautéed fresh chopped kale onion garlic and 3 chopped mushrooms and added that plus 1 chopped tomato into the squash mixture. I used 6 eggs and half a cup of cashew milk for the egg mixture. Also I used gluten free breadcrumbs. For spices I added a tsp salt and pinches of onion powder (a must with egg dishes!) garlic powder basil parsley and sage. Baked it in a 9"x11" glass dish lined with parchment paper. Delicious!!! Read More
(1)
Rating: 5 stars
10/08/2019
Great recipe ! I added things that I had in the fridge that I had to use up - green onions, mushrooms, cherry tomatoes and a little Parmesan cheese. Turned out great and will definitely make it again! Thanks for the recipe! Read More
Rating: 4 stars
07/14/2019
Didn t care for the bread crumb bottom it was soggy but tasted fine. I ll use a gluten free crust next time or nothing at all. I will fix this again. Great for left over lunch next day! Read More