Spaghetti Squash Quiche

After making my delicious Spaghetti Squash Pad Thai, I still had half of a spaghetti squash left over. I wanted to use it in a creative way and making a quiche came to mind. I’ve never made a quiche before. In fact, growing up I didn’t even like quiches. But I was feeling inspired by the seemingly easy ingredient and instruction lists I saw when I googled around for recipes.

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I also got this gorgeous new pie plate in the mail from 360 Cookware. 360 Cookware is sponsoring the December 2nd #Kitchentool twitter party (all are welcome!) that I co-lead with my RD-pal Deanna, and they sent me this plate in advance. Let me tell you: it is durable, sleek, and large! It is much deeper than my glass pie plate – perfect for making overstuffed holiday pies! They also sent me a baking sheet, and I can’t wait to try it out with some roasted root veggies. If you’d like to win your own baking sheet and pie plate set, just in time for holiday baking, make sure you participate in our December 2nd twitter party by following the #kitchentool hashtag at 8pm EST.

I broke in my pie plate with this easy quiche and love how it turned out – the quiche cooked evenly (not typical in my piece-of-junk oven) and the plate was easy to clean.

Ingredients:

5 eggs

1 cup light canned coconut milk (or any other plain milk)

A few pinches of sea salt

A few shakes of Mrs. Dash lemon pepper seasoning

1 cup of shredded soy cheese

2 large handfuls (about 2 cups) of pre-cooked spaghetti squash

About 1 Tbsp olive oil

About 1/3 cup whole wheat bread crumbs

Preheat oven to 350. Drizzle olive oil on the bottom of the pie plate, and then shake on breadcrumbs until they cover the bottom of the plate. I did this in lieu of a crust so there would be something chewy and firm on the bottom of my quiche.

In a large bowl, whisk together eggs and coconut milk. Add in salt, spices, cheese and squash and mix to combine. Pour egg batter into the pie plate, and cook for 45 minutes, or until a toothpick pierced in the center comes out clean. Let sit for about 10 minutes before slicing and serving.

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I wish I snapped a picture when this first came out of the oven and it was all puffed and perfect before it deflated. I love how easy it was to whip up! I drizzled some hot sauce on top before digging in. Next time I might try this with a pie crust (pre-made, of course. I’m not that adventurous!) but the breadcrumbs on the bottom actually worked pretty well. I’m thinking a sun dried tomato basil quiche might be next!

Disclaimer: 360 Cookware sent me this plate to review for our #kitchentool party, however I was not paid for this post.

One Comment

  1. Posted November 21, 2012 at 6:20 pm | Permalink

    Ahhhhh! I came on to comment on all the spaghetti squash recipes I’ve been eyeing on your blog. And I saw you launched the new version! Looks great!

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