Spaghetti Squash Quiche is entirely gluten-free and delicious. Roasted spaghetti squash is pressed into a pie plate and baked. The “crust” is then filled with veggies, eggs, cheese, and then baked again.
In my opinion, the spaghetti squash is the most versatile of all the winter squash. Its flavor is slightly nutty, and its texture isn’t at all mushy once cooked.
Spaghetti squash quiche with its spaghetti squash crust is a delicious gluten-free option that adds great flavor and consistency to this breakfast or brunch favorite!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making gluten-free spaghetti squash quiche is available at the end of this post.Jump to Recipe
What ingredients are needed to make spaghetti squash quiche?
- Spaghetti Squash
- Parmesan Cheese
- Grape Tomatoes
- Bacon (optional if making a vegetarian quiche)
- Cheddar Cheese
- Fresh Thyme
- Salt and Pepper
- Olive Oil
- Grated Nutmeg
- Garlic Powder
Important tips for making spaghetti squash quiche:
- The key to this recipe is to roast the spaghetti squash well in advance of when you’re actually ready to assemble the quiche. Once roasted, cool the squash slightly before scraping out its interior “strands”.
- Season the strands and press them into the bottom, and up the sides, of a prepared pie pan before it’s baked again for a second time.
- You’ll notice that after you bake the spaghetti squash “crust”, quite a bit of moisture will form on top of the squash.
- Since I was worried that this would prohibit the quiche from setting-up as I had hoped, I blotted the top of the “crust” with a few paper towels before I added the vegetable filling and eggs. Don’t forget this step!
- I do believe it’s an important one that will keep your quiche from having a soggy bottom. And, as we all know, nobody likes a soggy bottom!
How long will it take to make this quiche from start to finish?
Since the spaghetti squash needs to be cooked before it can be used as the crust, this will add approximately 1 extra hour (cooking and cooling) of preparation time, so please plan accordingly.
From start to finish, this spaghetti squash and veggie quiche will take approximately 2 hours.
Can the spaghetti squash be cooked in advance?
YES! Great idea!!
It’s a wise choice to cook and cool the spaghetti squash the night before if you don’t have the time in the morning to start this recipe from scratch. By cooking the spaghetti squash ahead, in the morning you’ll only need to press, fill, and bake the quiche which will shave off a lot of morning prep time.
What are some alternate vegetable suggestions for this recipe?
- Egg Plant
- Red Pepper
- Green Pepper
- Brussels Sprouts
- Green Beans
- You name it…
Can I omit the bacon and make this a vegetarian quiche?
You sure can!!
Pretend as though bacon was never part of the recipe.
I’m 100% good with that!!
Can ham or sausage be used in place of the bacon?
Make sure the meat you choose to use is fully cooked before adding it to the quiche and you’re good to go.
How to make gluten-free spaghetti squash crust quiche:
- Use a sharp knife and carefully cut the squash in half lengthwise.
- Remove the seeds (I find an ice cream scoop works best) and place the squash cut side down on a prepared baking sheet.
- Roast in a 425-degree oven for 40 minutes.
- Cool and then scrape the strands of the squash and place in a large bowl.
- Add the Parmesan cheese, thyme, olive oil, nutmeg, and garlic powder into the squash. Mix well.
- Press the squash mixture evenly into the bottom of a prepared pie pan and up the sides.
- Bake the squash crust for 10-15 minutes.
- Pat with paper towels to remove excess moisture.
- Set aside while preparing the filling.
- Sautée the broccoli and tomatoes in the same pan that the bacon was cooked in.
- Spread the bacon, veggies, and cheese evenly into the pie pan.
- In a large bowl, whisk together the eggs, milk 1 teaspoon salt, and ½ teaspoon pepper.
- Pour the egg mixture into the pie pan and bake for 60-65 minutes until the quiche is set in the center and is golden brown in color.
For other delicious spaghetti squash recipes, please click on the following titles for;
- Roasted Spaghetti Squash Shrimp Scampi (pictured below) from (yours truly) Kudos Kitchen
“Making Roasted Spaghetti Squash Shrimp Scampi is an easy and delicious way to appreciate (and devour) what I consider one of Mother Nature’s finest late-season squash crops…the spaghetti squash.”
- Spaghetti Squash Fritters from Divalicious Recipes
- Fall Festival Spaghetti Squash Soup (pictured below) from (yours truly) Kudos Kitchen
“Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies. This soup can be made with or without sausage so it’s perfect for anyone, or any table.”
- Spaghetti Squash Casserole from Lindsey Blogs
- Spaghetti Squash Alfredo with Pancetta (pictured below) from (yours truly) Kudos Kitchen
“Spaghetti Squash Alfredo with pancetta is a healthy and delicious option if you’re watching your carb intake but you still want great flavor and texture.”
- BBQ Chicken Spaghetti Squash Bowls from Snacking in Sneakers
- Spaghetti Squash Quiche with Veggies (pictured below) This is the place!!
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Spaghetti Squash Quiche if desired.
Below is the printable recipe card for today’s Spaghetti Squash Quiche with Veggies.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Spaghetti Squash and Veggie Quiche is gluten-free and delicious. Roasted spaghetti squash is pressed into a pie plate then baked and filled with delicious vegetables and eggs.
- 1 medium spaghetti squash
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ cup Parmesan cheese shredded or grated
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon olive oil
- 1/8 teaspoon ground nutmeg
- ½ teaspoon garlic powder
- ¼ pound bacon cooked and crumbled
- 10 grape tomatoes halved
- 3/4 cup fresh broccoli florets
- ½ cup shredded cheddar cheese
- 8 large eggs
- ½ cup milk
- 1 teaspoon salt
- ¼ teaspoon pepper
Preheat oven to 425 degrees
Place the halved and seeded squash on an aluminum lined baking sheet and insert a sharp knife into the skin on both halves. Roast in preheated oven for 40 minutes. Remove and cool until able to handle comfortably.
Reduce oven heat to 350 degrees.
Use a fork to scrape out the strands of the squash and place them into a large bowl. Season with salt, pepper, and olive oil.
In a large bowl, stir the Parmesan cheese, thyme, nutmeg, and garlic powder evenly into the squash.
Spray a 9″ pie pan with cooking spray and press the spaghetti squash mixture evenly in the bottom of the pie pan and up the sides.
Bake in a preheated 350-degree oven for 10-15 minutes. Remove. Cool slightly and then pat gently with paper towels to absorb the moisture from the squash. Set aside while preparing the filling.
In the same skillet that you cooked the bacon, saute the broccoli and tomatoes over medium heat for 2-3 minutes. Season lightly with salt and pepper if desired.
Add the cooked bacon, the sauteed veggies, and the shredded cheese evenly in the pie pan over the squash crust.
In a large bowl, whisk together the eggs, milk 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture into the pie pan.
Bake in a preheated 350-degree oven for 60-65 minutes or until the center is set and the quiche is nicely browned.
Cool slightly and then slice into wedges to serve.
I sincerely hope you’ve enjoyed this delicious gluten-free quiche recipe as much as I’ve enjoyed bringing it to you!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!