Recipe by Blumie Heinemann

Spaghetti Squash Quiche

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Cheesy. Yummy. Goodness. Minus the guilt! This is a healthier approach to quiche. The crust is made of spaghetti squash and makes a perfect brunch dish. Get creative and play around with the vegetables added on top as so many variations can be made.


Main ingredients

  • 2 cups cooked spaghetti squash flesh (1 small squash)

  • 1/2 tablespoon Gefen Olive Oil

  • 1 small onion, diced

  • 1 teaspoon salt

  • 1/2 teaspoon Gefen Garlic Powder

  • 1/4 teaspoon pepper

  • 3 eggs

  • 1/2 cup whole milk

  • 1/2 cup shredded mozzarella cheese

  • 1 cup fresh spinach leaves

  • 1 tomato, thinly sliced

  • 1 tablespoon grated Parmesan cheese


Prepare the Quiche


Preheat oven to 400ºF.


Heat oil in a saute pan over medium heat. Add onion, salt, garlic powder, and pepper. Saute until onion is translucent.


Grease a nine-inch round pie dish and press the cooked spaghetti squash into the dish to form a crust.


In a medium bowl, whisk together eggs, milk, cheese, and sauteed onions. Pour into spaghetti squash crust.


Top with fresh spinach and sliced tomatoes, pressing into the filling slightly. Sprinkle with Parmesan cheese. Bake for 40 minutes, until firm.


For a pretty presentation, I arranged the spinach and tomatoes in rows, although you can also arrange them randomly for a more freestyle look. Any veggie that can be roasted will work on top of this quiche (such as summer squash, mushrooms, peppers, sweet potatoes, red onion, eggplant, asparagus, or another variety of winter squash).
Spaghetti Squash Quiche

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