Spinach & Broccoli Quiche with Spaghetti Squash Crust

Spaghetti squash crust is a game changer in my books. I got the idea from a couple of recipes that were posted by PaleOMG and iFoodReal. I thought the idea of using spaghetti squash as the crust was genius, and had to see if it was as good as it looked.  It definitely was. While it does take a little bit longer to make in comparison to a crustless quiche, it is just a simple with only a few added steps. The eggs help to hold the crust together, and give it a nice golden, crispiness on the edges. The crust is also a great way to increase the vegetable load of the quiche! Don't feel limited by the vegetables in used. You could easily replace them with almost anything you want! Try mushrooms in place of broccoli, kale in place of spinach, add cooked high-quality bacon or ham. Be creative, and just use what you have on hand! 

What you'll need:
1 medium spaghetti squash
1 /2 tsp salt
1/2 tsp garlic powder

6 whole cage-free eggs
6 egg cage-free egg whites
1/4 cup almond milk
3 cups spinach, chopped
2 cups broccoli, chopped
1 tbsp EVOO
1 small onion, diced
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp nutritional yeast (*optional: see note below)

*Never heard of nutritional yeast? Nutritional yeast is a deactivated yeast with added vitamin B12. It is a gluten-free and dairy-free food. It adds an appealing cheese flavor for dishes traditional using cheese. It is sold at most grocery stores so you shouldn't have any issues finding it.

Preheat your oven to 400 degrees. Carefully, cut the spaghetti squash in half and place face side down on a baking sheet lined with parchment paper or foil. You will have to use some muscle to cut through the squash so BE CAREFUL! Bake for 25-30 minutes then remove from the oven and set aside to cool until safe to handle. The spaghetti squash should be tender enough shred, but not too tender so it doesn't make the crust soggy. Once squash is out, lower your oven temperature to 375 degrees.

While the squash is baking, begin to sauté your vegetables. Heat EVOO in a nonstick skillet over medium heat. Add your chopped broccoli and diced onion to the skillet. Cook until onions are translucent and broccoli is tender (about 8-10 minutes). Mix in your chopped spinach, and cook until spinach is just about wilted. This should only take a few minutes at most. Take your skillet off the heat, and set aside.

In a mixing bowl, beat together your eggs, egg whites, almond milk, salt, pepper, and nutritional yeast until smooth. 

Once the squash has cooled enough to handle, seed the spaghetti squash and begin to separate the flesh into strands using a fork. Add the spaghetti squash strands to a bowl along with garlic powder and salt. Stir until thoroughly combined. Transfer to a deep square casserole dish or deep pie pan that has been sprayed with cooking spray. Press squash evenly on the bottom and sides using your hands. Set aside.

Pour your sautéed vegetables evenly over the spaghetti squash crust. Next, pour your egg mixture overtop the vegetables making sure everything is evenly distributed. 

Place quiche in the oven for about 45 minutes or until eggs are set, and quiche seems firm. You should also see the crust turn golden, and slightly separate from the baking dish.

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