This quiche makes a classy and simple breakfast, brunch, or dinner. It also makes an easy portable meal, if you pack a lunch for work, and you can enjoy it without re-heating. Also, it’s a hearty breakfast that meets all my Reset Your Breakfast guidelines.
How to make a spaghetti squash crust
This spaghetti squash crust provides an easy and low carb crust for quiche. This crust will hold its shape after baking, as you can see from the photos. It will not become crispy or flaky, as a traditional pie crust however, because it is spaghetti squash. (Obviously.)
In the last year, I’ve shared a few reader-favorite spaghetti squash recipes including my Spaghetti Squash Casserole and High Protein Porridge. There is only one recipe for spaghetti squash you absolutely NEED, though, and that is How to Perfectly Bake Spaghetti Squash here.
I love the sweet flavor of spaghetti squash paired with the veggie-rich quiche filling. Feel free to add your choice of chopped herbs to the crust before pressing it into the pana
In case you didn’t know, quiche easily accommodates your farmer’s market and herb supply. Feel free to make any or all of the following adjustments. Just don’t leave out the bacon, because that would be a tragedy. (Just kidding. But not really.)
- Use 1/2 tsp. of freshly chopped heartier herbs instead of the basil, such as thyme or rosemary.
- Substitute an onion or a couple shallots for the leek
- Add in sauteéd mushrooms or chopped artichoke hearts
- 3 cups cooked spaghetti squash, prepared like this
- Coconut oil, for greasing
- 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
- 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.
- 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.
- 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.
- 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.
- Pour over the prepared crust. Bake the quiche until the center is set when the plate is tapped, about 30 minutes.
- Serve warm or at room temperature. Leftovers keep in the fridge for a few days, but note that this quiche does not freeze well.