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.