This quiche is a little more work than a standard frittata, but if you’ve been hankering for something with a real crust to it, spaghetti squash is the perfect answer. It’s mild enough to stand in for pastry dough without adding any unexpected flavor, and so much healthier than a nut-flour crust.
Recipe from Paleo Leap
- Prep: 15 m
- Cook: 55 m
- Total: 1 h 10 m
- Servings: 4
- 1 spaghetti squash
- 13 oz asparagus trimmed and cut into 1-inch pieces
- 1/2 red onion sliced
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 5 eggs
- 1/2 cup coconut milk
- 1 tsp rosemary fresh, minced
- Preheat your oven to 400 degrees F.
- Cut the squash in half, remove the seeds, and place, face down on, a baking sheet.
- Bake for 30 minutes, then remove from the oven, and set aside to cool.
- Remove the flesh of the squash using a fork and set aside in a bowl.
- Melt some cooking fat in a skillet placed over a medium-high heat.
- Sauté the onions and garlic until the onions are soft.
- Add the asparagus and mushrooms; continue cooking until the asparagus is starting to get soft but still crunchy (watch for the moment it starts to change color).
- In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.
- Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even.
- Pour the egg mixture over the squash and add the asparagus and mushrooms on top of the eggs.
- Place in the oven and cook for 40 minutes.