Sunday, November 10, 2013

Spaghetti Squash Crust Veggie Quiche

I love quiche!  I always have.  My mom used to make it growing up for special occasion brunches.  I also recently had some authentic quiche in Paris which was amazing, too!

On Pinterest recently, I had seen the idea many times to use spaghetti squash as the crust, instead of a traditional pie crust! I had to try it out.

I sauteed some fall veggies: baby portobello mushrooms, kale, spinach, and a bit of sweet potato, and tossed those in with the egg mixture.

It turned out pretty well. Yum!




Ingredients:

1 small spaghetti squash
4 eggs
1 cup milk
1/2c shredded parmesan cheese
1 pinch each of salt, pepper, garlic powder, and/or onion powder.
1 dash nutmeg (Mom's secret!)
2 large kale leaves, torn or chopped small
3 large handfuls of spinach leaves
8 baby portobello mushrooms, sliced
1/4c Cooked cubed and roasted sweet potato (if you don't want to roast, just microwave or bake under tender, peel, and cube.)


Recipe:

Saute kale, spinach, and mushrooms in a bit of olive oil under cooked and tender.
Set aside.


I usually just cook spaghetti squash in the microwave, instead of roasting.
Poke a few knife holes, carefully, in whole spaghetti squash, and microwave for 5 minutes.
Remove with oven mitt, and now that it has softened a bit, slice in half the long way. (hot dog, not hamburger? LOL. anyone remember that?)
Return halves face up to microwave and continue cooking for 5+ more minutes until tender.

It just terrifies me to try and cut a raw spaghetti squash in half, without losing a finger, or six.  Plus, that aside, it is really tough, regardless, to cut through. Maybe my knives just need sharpening.
But, you can also half, and place face down on a baking sheet, and roast at 400 degrees for about 30-40min.

Continue to handle with over mitts if you don't have the patience, like me, to let cool, and scrape out seeds and strings, and discard those.  Then, with a fork, scoop out the rest of the spaghetti squash stringy flesh.
If really moist, pat dry a bit, then press squash into an olive oil greased pie pan, or 9" round cake pan.




Mix eggs and milk, and spices, and whisk or beat until combined and a bit frothy.Add cheese, and veggies, including sweet potatoes, and mix gently.
Pour egg and veggie mixture into spaghetti squash crust.



Bake at 375 for 30-40 minutes, or until eggs are just set.

Remove from oven and let cool.






You can eat quiche warm, room temperature, or chilled - whatever your preference.


Making a healthier 'crust', just means you can have two pieces, instead of one, right?
Enjoy!







Linked Up over at The Clever Chick's Blog Hop!


5 comments:

  1. Dangggg, that looks good =) Pinning this!

    ReplyDelete
    Replies
    1. Yay, thanks!! Super yummy, and pretty easy, too! :)
      Good with wine, lol.

      Delete
  2. I am so intimidated by quiche, haha! You make this look easy, so I need to try it! :)

    ReplyDelete

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