Asparagus Quiche with a Spaghetti Squash Crust

Ingredients

• 3 cup Spaghetti Squash (Cooked; approximately 1 small squash)
• 13 oz Asparagus (Woody ends removed, cut into 1-inch pieces)
• 0.5 Yellow Onion (Small, chopped)
• 2 clove Garlic (Mince)
• 1 tsp Olive Oil
• 5 Eggs
• 1 cup Milk
• 1 cup Swiss Cheese (Grated)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Steps

1. 1

   Preheat your oven to 400ºF (200ºC).

2. 2

   Prepare the vegetables: Cut off the woody ends of the asparagus and cut the spears into 1-inch pieces. Chop the yellow onion and mince the garlic.

3. 3

   Heat the olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing for several minutes until the onion is soft.

4. 4

   Add the asparagus pieces to the pan and continue to sauté until the asparagus has turned bright green and is soft but not limp.

5. 5

   In a separate bowl, whisk together the eggs, milk, Swiss cheese, salt, and pepper until well combined.

6. 6

   Grease a pie pan. Press the cooked spaghetti squash into the sides and bottom of the pan to form an even crust.

7. 7

   Pour the egg and cheese mixture into the squash-lined pie pan.

8. 8

   Add the sautéed asparagus, onion, and garlic on top of the egg mixture, ensuring they sink in slightly.

9. 9

   Bake for 40 minutes until the quiche is firm and golden on top.

Notes

To roast the spaghetti squash for the crust: Preheat oven to 400ºF, slice squash in half, remove seeds, and place face down on a parchment-lined sheet for 20 minutes until tender. Scrape with a fork to create strands. For a crispier crust, the author suggests wringing out the cooked squash with cheesecloth to remove excess moisture and pre-heating the pie pan for 5 minutes before adding the squash.

Nutrition per serving

• main course
• breakfast
• brunch
• vegetarian
• gluten-free
• baked
• healthy
• spring