Cindy's Table - Everyday To Gourmet on NBC CT

Roasted Vegetable Spaghetti Squash Crusted Quiche
Print Friendly

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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. On another baking sheet lined with parchment paper lay spaghetti squash cut side down on a baking sheet.
  4. 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.
  5. Remove the vegetables from the baking sheet and add to a bowl and set aside.
  6. 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.
  7. Reduce oven to 350 degrees F.
  8. In a mixing bowl whisk eggs, parsley, basil,  1/2 teaspoon sea salt and 1/4 teaspoon of freshly ground pepper.
  9. 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).
  10. Pour the eggs over the spaghetti quash crust then top with your roasted vegetables.
  11. 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.
  12. 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.

Roasted Vegetable Spaghetti Squash Crusted Quiche


1 2 3 4 5 6 7 8
Featured Content Slider by v4.8

Cindy Barbieri
Check out Cindy's Website - Cindy's Table!
Facebook - Cindy's Table today!
Twitter - @CindysTable today!

Facebook Comments


One comment

  1. I can understand why this is one of your favorite breakfasts!

    Comment by Betsy @ Desserts Required on March 26, 2014 at 12:20 pm

Leave a Comment

Allowed tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>