Spaghetti Squash Quiche

Spread the love

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.

Roasted spaghetti squash is pressed into a pie plate and baked. The "crust" is then filled with veggies, eggs and cheese and 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

Roasted spaghetti squash is pressed into a pie plate and baked. The "crust" is then filled with veggies, eggs and cheese and baked again.

What ingredients are needed to make spaghetti squash quiche?

  • Spaghetti Squash
  • Parmesan Cheese
  • Broccoli
  • Grape Tomatoes
  • Bacon (optional if making a vegetarian quiche)
  • Cheddar Cheese
  • Eggs
  • Milk
  • 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!
Roasted spaghetti squash is pressed into a pie plate and baked. The "crust" is then filled with veggies, eggs and cheese and baked again.

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?

  • Mushrooms
  • Zucchini
  • Egg Plant
  • Avocado
  • Onion
  • Red Pepper
  • Green Pepper
  • Asparagus
  • Cauliflower
  • Brussels Sprouts
  • Peas
  • 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?

YUP!!

Make sure the meat you choose to use is fully cooked before adding it to the quiche and you’re good to go.

A spaghetti squash quiche in a glass pie plate with a slice taken out.

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.
Roasted spaghetti squash is pressed into a pie plate and baked. The "crust" is then filled with veggies, eggs and cheese and baked again.
Roasted spaghetti squash is pressed into a pie plate and baked. The "crust" is then filled with veggies, eggs and cheese and baked again.
A vertical image of a spaghetti squash quiche in a pie plate with a slice taken out and a salt and pepper shaker in the background.

For other delicious spaghetti squash recipes, please click on the following titles for;

“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.”

Vertical image of spaghetti squash shrimp scampi with asparagus and Parmesan cheese.

“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.”

Vertical image of a bowl of spaghetti squash soup with a saucepan and a spaghetti squash in the background.

“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.”

A vertical photo of spaghetti squash Alfredo. Two are in a casserole dish and one is on a plate.
  • Spaghetti Squash Quiche with Veggies (pictured below) This is the place!!
Vertical title text image of a slice of spaghetti squash quiche on a plate with a pie plate in the background.

**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!

5 from 2 votes
Roasted Spaghetti Squash and Veggie Quiche
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs
 

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.

Course: Breakfast, Breakfast and Brunch
Cuisine: American
Keyword: gluten-free breakfast, gluten-free spaghetti squash quiche, spaghetti squash quiche, spaghetti squash recipe
Servings: 8
Calories: 202 kcal
Renee – Kudos Kitchen: Renée
Ingredients
To make the spaghetti squash crust;
  • 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
For the filling;
  • 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
Instructions
To prepare the crust;
  1. Preheat oven to 425 degrees
  2. 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.
  3. Reduce oven heat to 350 degrees.
  4. 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.

  5. In a large bowl, stir the Parmesan cheese, thyme, nutmeg, and garlic powder evenly into the squash.

  6. 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.
  7. 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.

  8. 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.

  9. Add the cooked bacon, the sauteed veggies, and the shredded cheese evenly in the pie pan over the squash crust.
  10. In a large bowl, whisk together the eggs, milk 1 teaspoon salt, and ½ teaspoon pepper. Pour the egg mixture into the pie pan.

  11. Bake in a preheated 350-degree oven for 60-65 minutes or until the center is set and the quiche is nicely browned.
  12. Cool slightly and then slice into wedges to serve.
Nutrition Facts
Roasted Spaghetti Squash and Veggie Quiche
Amount Per Serving (1 g)
Calories 202 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 206mg69%
Sodium 1141mg50%
Potassium 201mg6%
Carbohydrates 3g1%
Sugar 1g1%
Protein 11g22%
Vitamin A 635IU13%
Vitamin C 11.3mg14%
Calcium 142mg14%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Thank you so much for visiting me here in my Kudos Kitchen!!

I sincerely hope you’ve enjoyed this delicious gluten-free quiche recipe as much as I’ve enjoyed bringing it to you!

Roasted spaghetti squash is pressed into a pie plate and baked. The "crust" is then filled with veggies, eggs and cheese and baked again.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

For more information regarding my Kudos Kitchen recipes, please follow me on my social media:

Facebook – Kudos Kitchen

Instagram – Kudos Kitchen

YouTube – Kudos Kitchen

Pinterest – Kudos Kitchen

Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!

Kudos Kitchen Brand Signature

**Note – The post above includes affiliate links. As always, I truly thank you for your support!

As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

  • 22
    Shares

21 Comments

  1. What a creative use of spaghetti squash! Looks delicious!

  2. What a beautiful quiche! I never would have thought to make it with Spaghetti Squash!

  3. I can't tell you how much I love the idea of using spaghetti squash in a quiche. Love this, Renee!

  4. I'm crazy for spaghetti squash crusted quiche! I posted one myself not too long ago. Love your filling here : ) When I make spaghetti squash now I roast an extra one just so I can make a quiche the next day!

  5. Ha ha ha, you're right – nobody likes soggy bottoms ;). This looks so deeeelicious. You know I'm a huge spaghetti squash fan, and I love that you used it as the crust!

  6. Fantastic crust and so delicious sounding!

  7. I love spaghetti squash but never thought to turn it into a quiche! Brilliance!

  8. Soggy bottoms! Aww, man. Those are even worse than soggy socks. 😉 But seriously – great tip and yummy looking dish!

  9. I've never tried using spaghetti squash as a crust, great idea!

  10. I just love a good quiche. Even better with a spaghetti squash crust!

  11. Such a creative way to use spaghetti squash! Definitely need to try this!

  12. This is so creative! What a great way to make quiche "crustless" but still get a bit of a crispy bottom.

  13. That is a beautiful looking quiche! My hubby would love to try that!

  14. I LOVE how many veggies are in this quiche!

  15. using squash for the crust is such a great idea! I bet this is delicious!

  16. I love spaghetti squash but I have never thought to combine it with eggs. Love this quiche idea!

  17. What a great idea for a quiche, inspiring

  18. Claudia Lamascolo

    5 stars
    Just looking at these mouth watering photos makes me want to go right into my kitchen and make this recipe. It sure looks fabulous. Can you believe I have never had spaghetti squash now its time!

  19. 5 stars
    I love this creative way to use spaghetti squash and cut carbs! It is delicious!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *