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Homemade Veggie Quiche with Spaghetti Squash Crust photo
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Veggie Quiche with Spaghetti Squash Crust

A light, vegetable-packed quiche baked in a spaghetti squash crust for a gluten-free alternative to pastry.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 3 cups spaghetti squash, cooked
  • salt and pepper to taste
  • coconut oil for greasing
  • 1 cup tomatoes small, fresh, any color, sliced
  • 1 zucchini small, sliced into thin rounds
  • 1 red bell pepper diced
  • 1/4 cup red onion sliced thin
  • 1 tablespoon olive oil
  • 5 eggs
  • 2/3 cup coconut milk canned, full-fat
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons basil fresh, finely sliced, divided

Instructions

  • Preheat the oven to 400°F (200°C). If the cooked spaghetti squash is chilled, bring it to room temperature.
  • Grease a 9-inch pie plate with coconut oil.
  • Press the cooked spaghetti squash into the greased pie plate, spreading it evenly and pressing up the sides to form a crust; season lightly with salt and pepper.
  • Slice the tomatoes and lay the slices on paper towels to drain.
  • Heat the olive oil in a skillet over medium heat, then sauté the zucchini, red bell pepper, and red onion until tender, about 5–7 minutes; remove from heat and let cool slightly.
  • In a mixing bowl, whisk together the eggs, coconut milk, 1/2 teaspoon salt, dry mustard, black pepper, and garlic powder, then whisk in half of the sliced basil.
  • Whisk one spoonful of the hot sautéed vegetables into the egg mixture at a time to temper the eggs and avoid scrambling, then stir in the remaining sautéed vegetables.
  • Place half of the tomato slices in the bottom of the spaghetti squash crust, pour in the egg and vegetable mixture, then arrange the remaining tomato slices on top.
  • Bake in the preheated oven until the center is set and the squash crust is slightly crisp, about 30–45 minutes; a gentle tap on the plate should show a firm center.
  • Garnish the quiche with the remaining basil, slice, and serve warm.

Equipment

  • Oven
  • pie plate (9-inch)
  • Skillet
  • Mixing Bowl
  • Whisk
  • Spatula
  • Paper Towels

Notes

  • Cook the spaghetti squash ahead by baking or microwaving until tender.
  • Temper the eggs by adding hot vegetables slowly to prevent scrambling.
  • Use full-fat canned coconut milk for a richer custard texture.
  • Drain tomato slices on paper towels to prevent a soggy crust.