This spaghetti squash quiche is a perfect breakfast or brunch dish that combines the flavors of spaghetti squash, cheese, and herbs. The crustless quiche is easy to make and can be customized with your favorite ingredients. It is a healthy and nutritious alternative to traditional quiche recipes.
Ingredients
- 1 medium-sized spaghetti squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and membranes using a spoon.
- Brush the cut sides with olive oil and place them cut-side down on a baking sheet.
- Bake the squash in the preheated oven for 35-45 minutes, or until the flesh easily separates into strands with a fork. Set aside to cool.
- In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 5 minutes.
- Add the chopped spinach and cherry tomatoes to the skillet and cook for an additional 2 minutes, until the spinach wilts.
- In a large bowl, whisk together the eggs, milk, shredded cheddar cheese, Parmesan cheese, dried thyme, salt, and pepper.
- Using a fork, scrape the cooked flesh of the spaghetti squash into the bowl with the egg mixture. Mix well to combine.
- Grease a 9-inch pie dish and pour the spaghetti squash and egg mixture into it.
- Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the top is lightly browned.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
- Enjoy this delicious spaghetti squash quiche as a satisfying breakfast or brunch option!
