Roasted Vegetable Spaghetti Squash Crusted Quiche
During these New England snow storms I love to stay home and cook. I always feel inspired when I can take my time and create new dishes. I had a huge spaghetti squash and decided to make this Roasted Vegetable Spaghetti Squash Crusted Quiche and I also used the same roasted vegetable and made a yummy dinner! Check out more Paleo recipes on my site…
- 1 red pepper, cored and chopped
- 1 zucchini, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, sliced
- 1 large yellow or red onion, peeled and sliced into 1-inch strips or chopped
- 2-3 tablespoon olive oil
- 1 medium spaghetti squash, cut in half lengthwise
- 8 large eggs
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red peppers flakes, optional
- Sea salt and Freshly ground pepper
- Olive oil or melted coconut oil for coating quiche pan
- Preheat oven to 400 degrees.
- In a baking sheet lined with parchment paper create an even lay with red pepper, zucchini, mushrooms and onion. Drizzle with olive oil then season with salt and pepper.
- On another baking sheet lined with parchment paper lay spaghetti squash cut side down on a baking sheet.
- Roast vegetables and squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit. Toss the vegetables around at the 10 minute mark.
- Remove the vegetables from the baking sheet and add to a bowl and set aside.
- Let the spaghetti squash cool. Once you can handle use a fork to remove the spaghetti threads and place in a bowl and set aside.
- Reduce oven to 350 degrees F.
- In a mixing bowl whisk eggs, parsley, basil, 1/2 teaspoon sea salt and 1/4 teaspoon of freshly ground pepper.
- Brush your pie plate with olive oil or melted coconut oil. Add about 3 cups of spaghetti squash to the pie plate and press evenly to create your crust. (I used a deep dish quiche pan).
- Pour the eggs over the spaghetti quash crust then top with your roasted vegetables.
- Bake in your preheated oven for 45 minutes or until eggs are cooked through in the middle. To test a toothpick will come out clean in the middle.
- Let rest for 5 minutes then slice and enjoy.
Note: I used a large quiche pan therefore 8 eggs and baking time was 45 minutes. If you use a smaller quiche pan than mine pictured I would suggest 6 eggs and bake for 30-35 minutes. Just keep an eye on it.
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