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Homemade Veggie Quiche with Spaghetti Squash Crust photo

Veggie Quiche with Spaghetti Squash Crust

A light, gluten-free quiche that uses roasted spaghetti squash as a crisp, savory crust and is packed with summer vegetables.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 people

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.