Bacon Quiche with Spaghetti Squash Crust
Prep time: 
Cook time: 
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Serves: 4 -6 servings
Spaghetti Squash Crust
For the Filling
  • 4 - 5 slices bacon, chopped
  • 1 bell red pepper, diced
  • 1 cup thinly sliced leek
  • 5 eggs
  • ⅔ cup full-fat canned coconut milk
  • ½ tsp. salt
  • Pinch of black pepper
  • 2 Tbs. finely sliced basil
  1. Preheat the oven to 400 degrees. Grease a pie plate with coconut oil, and then press the spaghetti squash into the plate and up the sides to form a crust. If you have cooked the spaghetti squash prior to preparation and have stored it in the fridge, bring it to room temperature first.
  2. For the filling, saute the bacon in a saute pan over medium heat until browned. Remove the bacon, set aside. Remove all but 1 to 2 Tbs. bacon grease in the pan.
  3. In the bacon grease, saute the bell pepper and the leek over medium heat, partially covered, until tender. This takes about 10 minutes, and be sure to stir the veggies occasionally.
  4. Meanwhile, whisk together the eggs, coconut milk, salt, pepper, basil, and cooked bacon. Whisk in a spoonful of the cooked veggie mixture (to avoid scrambling the eggs by adding all the hot veggies). Gradually stir in the remaining vegetables.
  5. Pour over the prepared crust. Bake the quiche until the center is set when the plate is tapped, about 30 minutes.
  6. Serve warm or at room temperature. Leftovers keep in the fridge for a few days, but note that this quiche does not freeze well.
Recipe by Empowered Sustenance at