Jamie Vespa
Active Time
25 Mins
Total Time
45 Mins
Serves 8

Quiche is the ultimate make-ahead breakfast solution. Quickly sauté your favorite veggies and mix them with eggs for an easy baked dish that requires little effort. While extremely delicious, store-bought crusts can pack more calories and fat than they’re worth. In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the squash together for a crust that can support a quiche, this healthy swap is a no-brainer.

How to Make It

Step 1

Using a fork, poke a spaghetti squash several times. Microwave for 10 minutes on high, flipping half-way through.

Step 2

Cut squash in half, and remove seeds. Using a fork, gently scrape the flesh. Remove the “spaghetti strands,” and place them in a bowl. Let cool 10 minutes.

Step 3

Preheat oven to 400°F.

Step 4

Place spaghetti squash in the center of a clean dish towel or several layers of paper towels. Wrap with towel. Wring out any excess liquid until the towel no longer drips. Place squash back in bowl.

Step 5

Add ½ teaspoon salt, egg whites, and mozzarellas. Combine with hands.

Step 6

In a 9-inch glass pie pan sprayed with cooking spray, spread squash mixture evenly over the bottom. Using fingers to press the mixture up the sides, form a “crust.”

Step 7

Bake crust for 15 minutes, or until golden brown. Remove from oven, and let cool.

Step 8

In a medium skillet over medium-high heat, sauté oil, onions, garlic, mushrooms, and asparagus until slightly tender, about 5 minutes.

Step 9

In a large bowl, whisk 8 eggs. Add cooked veggies, black pepper, and goat cheese. Add ½ teaspoon salt. Pour egg mixture into squash crust, and cook for an additional 12-15 minutes. Remove from oven and serve immediately, or keep refrigerated and consume within 3-5 days.

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