What you’ll need:
- Casserole Dish or Pie Plate
- Spaghetti Squash
- Eggs – 6 for a pie plate, 8 for a casserole dish
- Splash of Milk
- Meat of your choice: Ham, Bacon or Sausage (Cooked)
- Veggies of your choice: Mushrooms, Bell Peppers, Onions, Tomatoes
- Cheese – however much your want
- Olive Oil, Salt and Pepper
Preheat oven to 400° F.
1. Cook the Sqaush
Cut the spaghetti squash in half long ways and remove the seeds. Cutting it can be difficult, so be careful. Brush the squash with olive oil and sprinkle with salt and pepper. Place flat side down on a pan and bake for about 40 minutes or until easily pierced with a fork. Check out this blog for picture instructions. Use a fork to remove the “spaghetti” from the squash into a bowl. This squash will be used instead of a pie crust.
Lower the oven temperature to 350° F.
2. Prep the Ingredients
While the squash is cooking, cook up your meat if you are using uncooked bacon or sausage. When it’s complete, drain the grease and set it aside.
Whip up the eggs and a splash of milk in a separate bowl with a fork. Set this aside.
Chop up your veggies. I just added what I had in the fridge or things that were going to go bad soon. You can saute them ahead of time or put them in the quiche raw.
3. Put together the Quiche
Take the spaghetti squash and press it into the dish to resemble a pie crust. You should use about half of the “spaghetti.” Make sure to press it up on the sides of the dish.
Spread the veggies and meat evenly on the spaghetti squash.
Sprinkle cheese over the ingredients.
Stir the eggs one last time, pour them over the ingredients. It will look similar to this:
4. Cook the quiche for about 40-45 minutes. Make sure to check the center and make sure it’s solid, otherwise it’ll be soggy and runny.
Here are a couple pictures of this cooked. Note: It will look fluffy at first and as it cools it will fall.