There’s something wildly satisfying about a savory quiche that feels both comforting and light. This Veggie Quiche with Spaghetti Squash Crust swaps a traditional pastry shell for strands of roasted spaghetti squash, resulting in a gluten-free, vegetable-forward base that crisps at the edges and holds a rich, custardy filling packed with garden vegetables. It’s perfect for brunch, a meatless dinner, or meal prep for the week. The crust is delicate but sturdy enough to support a lush, egg-and-coconut-milk custard and a colorful medley of tomato, zucchini, bell pepper, and red onion. Fresh basil on top finishes it with an herbaceous lift.
This recipe keeps things simple with pantry-friendly seasonings — dry mustard, garlic powder, salt, and black pepper — while relying on coconut milk for a creamy texture. Coconut oil is used for greasing to prevent sticking and to add a hint of richness as the crust browns. The finished quiche cuts into satisfying wedges with a slightly crisped spaghetti-squash rim and a soft, well-set filling loaded with summer vegetables.
Why you’ll love this Veggie Quiche with Spaghetti Squash Crust
- Gluten-free, veggie-packed twist on a classic quiche.
- Uses simple ingredients you can easily customize.
- Great for make-ahead—reheats beautifully.
- Crispy spaghetti squash edges give texture contrast to the creamy filling.
Ingredients
Yield: one 9-inch quiche
- 3 cups spaghetti squash, cooked
- salt and pepper, to taste
- coconut oil, for greasing
- 1 cup tomatoes, small, fresh, any color
- 1 zucchini, small, sliced into thin rounds
- 1 red bell pepper, diced
- 1/4 red onion, sliced thin
- 1 tablespoon olive oil
- 5 eggs
- 2/3 cup coconut milk, canned, full-fat
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons basil, fresh, finely sliced
Tools you’ll need
- 9-inch pie dish or quiche pan
- Mixing bowls
- Large skillet
- Whisk
- Fork or tongs (for shredding spaghetti squash)
- Paper towels or a clean kitchen towel
- Measuring cups and spoons
Prep and timing
Hands-on time: 25 minutes. Total time: 1 hour (including roasting/cooking the spaghetti squash).
Step-by-step Directions
1. Prepare the spaghetti squash
Preheat your oven to 400°F (205°C) if you haven’t already to cook the squash. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Roast until the flesh is tender and easily separates into strands when scraped with a fork, about 30–40 minutes depending on squash size. When the squash is cool enough to handle, use a fork to scrape out the strands and measure 3 cups of cooked spaghetti squash. Transfer those strands to a bowl and season lightly with salt and pepper to taste.
2. Squeeze out excess moisture
Spaghetti squash holds water, and removing excess moisture helps the crust crisp and prevents a soggy quiche. Place the 3 cups of cooked strands in the center of a clean kitchen towel or several layers of paper towels. Fold over and press or twist to squeeze out as much liquid as you can until the strands feel damp but not dripping. This step is key for a firmer crust.
3. Form and pre-bake the squash crust
Grease a 9-inch pie dish or quiche pan thoroughly with coconut oil so the squash won’t stick. Spread the drained spaghetti squash evenly across the bottom and up the sides of the dish, pressing firmly with the back of a spoon or the palm of your hand to compact it into a crust. Make sure the squash covers the pan in a uniform layer and that the edges are slightly higher to cradle the filling. Place the squash-lined pan in the preheated 400°F oven and bake for 12–15 minutes. This step helps the squash set and begin to brown. Remove from the oven and let it cool slightly while you prepare the vegetable filling and custard.
4. Cook the vegetables
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and diced red bell pepper to the skillet and sauté for 3–4 minutes until they begin to soften. Add the zucchini rounds and continue cooking for another 3–4 minutes until the zucchini becomes tender but still holds its shape. Finally, stir in the cup of small fresh tomatoes and cook very briefly—just long enough for tomatoes to warm through while keeping their structure, about 1–2 minutes. Remove the skillet from heat and let the vegetables cool slightly. Season them lightly with a touch of salt and pepper if you prefer, but keep in mind you’ll also be adding salt to the custard.
5. Make the egg custard
In a medium bowl, crack in the 5 eggs and whisk until blended. Add the 2/3 cup full-fat canned coconut milk, 1/2 teaspoon salt, 1/4 teaspoon dry mustard, 1/2 teaspoon ground black pepper, and 1/4 teaspoon garlic powder. Whisk until the mixture is smooth and homogenous. Taste and adjust the seasoning gently—remember the filling will concentrate as it bakes, so a slightly under-seasoned custard is preferable to an overly salty one.
6. Assemble the quiche
Scatter the sautéed vegetable mixture evenly over the pre-baked spaghetti squash crust. Pour the egg and coconut milk custard over the vegetables, tilting the pan to ensure the custard settles evenly throughout the filling. Don’t overfill—the mixture should come close to the top of the squash rim without spilling over.
7. Bake until set
Return the assembled quiche to the oven and bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top has a subtle golden color. The quiche is done when a knife inserted near the center comes out mostly clean with a slight bit of custard clinging; it will continue to set as it cools. If the crust edges are browning more quickly than the center, you can tent the quiche lightly with foil to prevent over-browning.
8. Rest and garnish
Remove the quiche from the oven and let it rest for 10–15 minutes. Resting helps the custard firm up and makes slicing neater. Just before serving, sprinkle the 2 tablespoons of finely sliced fresh basil over the top for a bright, fragrant finish.
9. Slice and serve
Use a sharp knife to cut the quiche into wedges. Serve warm or at room temperature. Leftovers keep well in the refrigerator for 3–4 days and reheat gently in a 325°F (165°C) oven until warmed through; this preserves the crust texture better than microwaving.
Troubleshooting and tips
- If your crust feels too loose, press it more firmly before the pre-bake and make sure you squeeze excess moisture from the squash.
- For an even crisper edge, give the pre-baked crust a quick broil for 1–2 minutes before adding the filling—watch it closely to prevent burning.
- Adjust vegetable quantities to your preference; just keep the same total amount of eggs and coconut milk so the custard sets properly.
- To make individual servings, divide the squash evenly into greased muffin tins and adjust baking time to 18–22 minutes, until set.
Flavor variations
- Add a handful of chopped spinach or kale to the sautéed vegetables for extra greens.
- Stir in a few tablespoons of nutritional yeast or a sprinkle of a dairy-free cheese alternative to deepen the savory notes.
- Swap in roasted mushrooms instead of zucchini for a meatier texture.
Serving suggestions
This Veggie Quiche with Spaghetti Squash Crust pairs beautifully with a crisp green salad dressed with lemon vinaigrette, roasted baby potatoes, or a bowl of fresh fruit for a balanced brunch plate. It’s also a satisfying light dinner when served with a side of warm, crusty bread or a simple soup.
Make-ahead and storage
You can assemble the quiche up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking. Baked quiche will keep in the refrigerator for 3–4 days. For longer storage, wrap slices tightly and freeze for up to 2 months; reheat from frozen in a 350°F (175°C) oven until warmed through.
Final notes
This Veggie Quiche with Spaghetti Squash Crust is a delightful, vegetable-first interpretation of a classic dish. Its bright filling, creamy coconut-based custard, and lightly crisped squash rim make it an elegant yet unfussy centerpiece for any meal. Whether you’re feeding a crowd or making lunches for the week, this quiche holds up beautifully and delivers satisfying texture and flavor in every bite.
Enjoy experimenting with the vegetables you love and savor each slice as a simple, nourishing meal.
Veggie Quiche with Spaghetti Squash Crust
Equipment
- Oven
- 9-inch pie plate or quiche dish
- Skillet
- Mixing Bowl
- Whisk
- Spatula or spoon
- Paper Towels
Ingredients
- 3 cups spaghetti squash, cooked
- salt and pepper to taste
- coconut oil for greasing
- 1 cup tomatoes small, fresh, any color, sliced
- 1 zucchini small, sliced into thin rounds
- 1 red bell pepper diced
- 1/4 red onion sliced thin
- 1 tablespoon olive oil
- 5 eggs
- 2/3 cup coconut milk canned, full-fat
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons basil fresh, finely sliced; half for filling and half for garnish
Instructions
- Preheat the oven to 400°F (200°C). If the cooked spaghetti squash is chilled, let it come to room temperature.
- Season the cooked spaghetti squash with salt and pepper and press it evenly into a greased 9-inch pie plate, pressing up the sides to form a crust.
- Arrange half of the sliced tomatoes in an even layer on the bottom of the squash crust and set the remaining slices aside on paper towels to drain.
- Heat the olive oil in a skillet over medium heat, then sauté the zucchini, diced red bell pepper, and sliced red onion until tender, about 5–7 minutes. Remove from heat.
- In a mixing bowl, whisk the eggs with the coconut milk, 1/2 teaspoon salt, dry mustard, black pepper, and garlic powder until combined. Stir in half of the sliced basil.
- Temper the egg mixture by whisking in one spoonful of the hot sautéed vegetables at a time, then fold the warmed vegetables into the egg mixture.
- Pour the egg and vegetable mixture into the squash crust over the tomatoes. Top with the remaining tomato slices arranged evenly.
- Bake in the preheated oven until the center is set and the squash crust is slightly crisp, about 30–45 minutes; start checking at 30 minutes.
- Remove from oven, sprinkle with the remaining basil, let rest a few minutes, then slice and serve.
Notes
- Bring cooked squash to room temperature before assembling if refrigerated.
- Drain tomato slices on paper towels to avoid excess moisture.
- Temper eggs with hot vegetables to prevent scrambling.
- Check doneness at 30 minutes to avoid overbaking.
