Spinach Mushroom Quiche with Spaghetti Squash Crust

By Nikki Sheriff

A spaghetti squash crust puts an enticing spin on this spinach and mushroom quiche!

Spinach Mushroom Quiche with Spaghetti Squash Crust
  • 1 small spaghetti squash

  • 1 TBS olive oil

  • 1/2 small onion, diced

  • 1 cup mushrooms, sliced

  • 3 cups fresh spinach

  • 1/2 cup swiss cheese

  • 4 eggs

  • 3/4 cup milk

  • 1/4 tsp garlic salt

  • Pepper to taste

  1. Preheat the oven to 400 degrees F.

  2. Split the spaghetti squash in half lengthwise and place face down on a foil lined and greased baking sheet. Bake for 35 minutes or until the squash is tender.

  3. Remove from oven and let cool slightly.

  4. When cool enough to handle, using a spoon, remove the seeds and insides, and then with a fork, shred the spaghetti squash out of it's shell and press into a 10-inch quiche pan or a pie dish. Set aside.

  5. In a large skillet, heat the olive oil over medium heat. Saute the onion and mushroom until tender. Add the spinach and toss around until wilted. Remove from heat.

  6. Sprinkle the cheese on top of the spaghetti squash crust in the quiche dish and then add the vegetables.

  7. Beat the eggs, milk, and seasonings together and pour over the vegetables.

  8. Bake at 400 for 40 minutes or until the eggs are cooked through and the top has browned.

  9. Remove from oven and let set 5-10 minutes.

  10. Cut into 8 slices and serve.

Nutritional Facts

Total Fat
6 g
Saturated Fat
2.5 g
249 mg
7 g
Dietary Fiber
1 g
6 g

breakfast main dish vegetables

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