Thursday, September 5, 2013

Spinach & Asparagus Quiche With A Spaghetti Squash Crust

Quiche is one of my absolute favorite breakfast items.  In fact, quiche was one of the first things that I ever baked for Adam to show off my cooking skills :)  Last week, I saw a recipe floating around on Pinterest featuring a quiche made with a spaghetti squash "crust".  GENIUS!!!  I combined my own quiche recipe here (which I make slightly healthier substituting any cream for greek yogurt) with the spaghetti squash crust concept and it turned out sooo tasty!  Granted, its not going to be that buttery & flaky pie crust bottom, but its a nice healthy alternative...perfect for our waistlines!  Serve with a side salad for a delicious Sunday brunch meal.  xx

spaghetti squash crust quiche


5 large eggs at room temperature, beaten
3/4 c. diced yellow onion
2 cloves of garlic, minced
1 c. asparagus, cut into 1" pieces
1 1/2 c. fresh chopped spinach
3/4 c. greek yogurt
1 1/2 c. monterey jack cheese (gruyere is also very good in this!)
1 tsp salt
1tsp fresh ground black pepper
1 tsp olive oil
3 cups cooked spaghetti squash (about 1 small squash)
Non stick spray oil


Preheat oven to 400 degrees F.  Line a cookie sheet with tin foil.  Slice your squash in half,  and place face down on the sheet.  Roast for about 30 minutes.  You will know when it is done because you will be able to easily pierce it with a fork and the edges will be slightly browned.  Remove from oven and set aside until it has cooled enough to handle.

Meanwhile, lower oven temperature to 375 degrees F.   

Once squash has cooled, scoop out seeds and discard.  Scrape the sides of the squash until it loosens.  Measure out 3 cups of cooked squash and firmly press into the bottom and up the sides of a lightly greased 9" pie pan making sure that it is evenly distributed throughout.  Set pie pan aside.

Heat olive oil in a saute pan over medium heat.  Add onions & garlic and saute 2 minutes.  Add asparagus and cook until slightly tender.  

While the asparagus is cooking, whisk together eggs, greek yogurt, salt & pepper, and about 1 cup of the cheese.  Whisk until well incorporated.  Set aside.

Once asparagus has cooked, remove pan from heat and add in chopped spinach, stirring frequently until spinach starts to wilt.

Layer cooked asparagus/onion/spinach on top of the spaghetti squash.  Slowly pour in the egg mixture.  Set pie pan on cookie sheet, and place in oven.  Bake for 45-50 minutes @375 degrees until quiche is set.  Top with remaining cheese, cover loosely with tinfoil and bake for an additional 5 minutes.  Remove from oven & serve immediately.


I hope you guys enjoy! Please let me know if you end up trying this out.  As always, I welcome all comments & suggestions  :)


  1. I must try this recipe! Looks absolutely delish and healthful, too. Quiche is a Sunday breakfast crowd pleaser in my house. Also, you are doing an amazing job with your blog Andy, I especially love monthly fitness inspo and outfit posts. I might not always have time to comment but I am always looking forward to new posts. Keep it up!
    Warmest greetings,

    1. Hi Regina! Thank you so much for your sweet comments, I really appreciate it :) I was just thinking about how I hadn't heard from you in a while. Hope you're doing well! xx

  2. I have never had spaghetti squash. I'm seeing it everywhere now. Since I have to do extremely low to no carbs (Dr orders) this seems like it will be a nice replacement for my beloved pasta. New to your blog I like it. Pretty awesome veggie super versatile this quiche looks amazing. Can't wait to try it.

    1. Hi Tracey! Thanks so much for checking out my blog & taking the time to comment! I hope you really enjoy the quiche, would love to hear how it turns out for you.



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