Quiche with Spaghetti Squash Crust

KitchenAid
8Ingredients
500Calories
80Minutes

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons extra-virgin olive oil (+ additional for drizzling –)
  • kosher salt (/pepper)
  • 8 ounces baby bella mushrooms (– quartered)
  • 2 leeks (– sliced)
  • 5 large eggs
  • 1 cup heavy whipping cream
  • 1 cup Edam cheese (grated, *, see notes)

Directions

  1. Preheat oven to 400 degrees.
  2. Cut squash in half vertically. Scoop out and discard seeds. Light drizzle squash halves with olive oil and season with salt and pepper.
  3. Place squash halves onto a rimmed baking sheet lined with parchment paper (or silicone mat). Bake for 30 minutes OR until squash is fork tender. Allow to cool enough to handle.
  4. While squash is baking, in a large sauté pan heat 2 tablespoons olive oil over medium heat. Add leeks and cook until softened. Add mushrooms, season with salt and pepper. Continue cooking until softened. Remove from heat and set aside.
  5. Into a large mixing bowl whisk together eggs and cream. Season with salt and pepper. Add cheese and mushroom mixture. Set aside.
  6. Using fork tines, scrape squash creating squash strands. Transfer squash to a deep dish pie dish. Using hands or a 1 cup measuring cup gently press and form squash into a crust** (see notes)
  7. Pour egg mixture into the pie dish. Bake for approximately 35-40 minutes OR until eggs are set. Allow to cool prior to cutting and serving.
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NutritionView more

500Calories
Sodium16%DV380mg
Fat58%DV38g
Protein29%DV15g
Carbs12%DV35g
Fiber4%DV1g

PER SERVING *

Calories500Calories from Fat340
% DAILY VALUE*
Total Fat38g58%
Saturated Fat17g85%
Trans Fat
Cholesterol345mg115%
Sodium380mg16%
Potassium830mg24%
Protein15g29%
Calories from Fat340
% DAILY VALUE*
Total Carbohydrate35g12%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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