Asparagus And Mushroom Spaghetti Squash Quiche Recipe

5 from 1 vote

Missing a crust on your quiche? Try this vegetable-heavy Paleo version with spaghetti squash instead.

Course Breakfast

Cuisine American

Keyword asparagagus, mushroom, quiche, spaghetti squash

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 242kcal

Cost 15

Preheat your oven to 400 degrees F.
Cut the squash in half, remove the seeds, and place face down on a baking sheet.
1 spaghetti squash
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 it aside in a bowl.
Melt some cooking fat in a skillet placed over medium-high heat.
Sauté the onions and garlic until the onions are soft.
½ red onion, 2 garlic cloves
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).
13 oz. asparagus, 1 cup mushrooms
In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.
5 eggs, ½ cup coconut milk, 1 tsp. fresh rosemary, Sea salt and freshly ground black pepper
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.