Spaghetti Squash Crustless Quiche
This Spaghetti Squash Crustless Quiche is a delicious and healthy twist on the classic quiche, perfect for breakfast, brunch, or dinner.
With a base of tender spaghetti squash instead of a traditional crust, it’s filled with savory ingredients like crispy bacon, sautéed mushrooms, leeks, and rich cheddar cheese.
The creamy egg mixture binds everything together, creating a comforting dish that’s packed with flavor and texture. Light yet satisfying, this quiche is a great way to enjoy all the goodness of a quiche without the extra carbs!
Why You’ll Love This Recipe:
People will love this Spaghetti Squash Crustless Quiche because it’s a flavorful and nutritious alternative to traditional quiche.
The spaghetti squash provides a light, low-carb base that’s naturally delicious, while the combination of crispy bacon, sautéed mushrooms, and creamy cheddar cheese adds richness and depth.
It’s perfect for anyone looking for a healthy but indulgent dish, and the fact that it’s crustless makes it both easier to prepare and lighter to enjoy.
Whether you’re trying to eat more veggies or just want a new spin on a classic, this quiche is sure to satisfy!
Key Ingredients:
Spaghetti squash: Provides a light, low-carb base that’s naturally delicious and easily scooped for a noodle-like texture.
Bacon: Adds a savory, crispy element that enhances the quiche’s flavor.
Mushrooms: Contribute an earthy richness, making the filling even more savory.
Leeks: Offer a mild, sweet onion flavor, adding depth to the overall taste.
Cheddar cheese: Brings creamy, tangy goodness to tie the dish together.
Eggs and cream: Form the rich, custardy base that holds the ingredients together perfectly.
Spaghetti Squash Crustless Quiche
Ingredients
1 Small Spaghetti Squash
200g/7oz Sliced Mushrooms
1 Large Leek, sliced
150g/5.3oz Bacon
100g/3.5oz Shredded Cheddar Cheese
1 Cup (250ml) Double Cream/Heavy Cream
8 Eggs
1/4 Tsp Nutmeg
Salt & Pepper
Instructions
Preheat the Oven:
Set the oven to 200C/400F.
Prepare the Spaghetti Squash:
Slice the spaghetti squash in half lengthwise and remove the seeds and stringy strands inside.
Brush the cut sides with olive oil and season with salt and pepper.
Place the squash, cut side down, on a baking tray lined with parchment paper. Roast for about 45 minutes or until the squash is tender.
Let the squash cool until it’s easy to handle, then scoop out the flesh and place it in a large bowl.
Prepare the Filling:
Lower the oven temperature to 180C/350F.
Butter grease a 28cm/11-inch baking dish.
Cook the bacon until crispy, then set it aside.
In the same pan, sauté the mushrooms until they’re tender, then remove them and set them aside.
Add a little butter to the pan and cook the leeks until soft. Remove and set them aside.
Combine the bacon, mushrooms, and leeks with the spaghetti squash in the large bowl, mixing well. (Reserve a few bacon and mushroom pieces for topping.)
Prepare the Egg Mixture:
Beat the eggs with the cream and nutmeg in a separate bowl.
Add the shredded cheddar cheese to the egg mixture and season with salt and pepper.
Pour the egg mixture over the squash and veggie filling. Use a fork to gently mix and ensure the eggs are evenly distributed.
Assemble and Bake:
Spoon the filling into the prepared baking dish.
Top with the reserved bacon and mushrooms.
Sprinkle some freshly ground pepper on top.
Bake in the oven for about 45 to 60 minutes or until the top is golden brown.
Enjoy your delicious Spaghetti Squash Crustless Quiche!
Notes:
Choosing the Spaghetti Squash: Make sure to select a small spaghetti squash, as it will yield just the right amount of filling for the quiche. Larger ones can be more watery and may affect the texture.
Sautéing Vegetables: Be sure to cook the mushrooms, leeks, and bacon in separate batches to ensure each ingredient cooks properly and retains its flavor. This prevents overcrowding in the pan, which can cause uneven cooking.
Draining Excess Moisture: After cooking the spaghetti squash, let it cool slightly before scraping out the strands. This helps avoid excess moisture from being added to the quiche filling.
Baking Tip: Since ovens vary, check the quiche after 45 minutes of baking. If the top isn’t golden and the center still feels wobbly, continue baking for another 10-15 minutes until set.
Customize the Filling: Feel free to experiment by adding other vegetables or swapping out the bacon for sausage, ham, or even roasted vegetables to suit your preferences.
Storage: Leftovers can be stored in the fridge for 2-3 days. It’s also a great dish to meal prep and reheat for breakfast or lunch throughout the week!
Serving Suggestions: Serve with a side salad or roasted vegetables for a complete, healthy meal.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 335 kcal | Protein: 18g | Carbohydrates: 10g | Fiber: 2g | Sugars: 4g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 230mg | Sodium: 550mg | Potassium: 460mg
Frequently Asked Questions:
Can I use a different type of cheese?
Yes! You can use any cheese that melts well, like mozzarella, Gruyère, or feta.
Just keep in mind that different cheeses will affect the flavor and texture of the quiche.
Can I make this ahead of time?
Absolutely! You can prepare the quiche up to the point of baking and store it in the refrigerator overnight.
Just bake it when you’re ready, or you can reheat it in the oven at 350°F for about 20 minutes.
Can I add other vegetables to the filling?
Yes! Feel free to add other veggies such as spinach, bell peppers, or zucchini.
Just make sure to cook them first so they release their moisture and don’t make the quiche soggy.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can also freeze the quiche for longer storage (up to 3 months).
Reheat it in the oven for best results.
Can I make this recipe dairy-free?
Yes, you can make it dairy-free by swapping out the cream for a non-dairy alternative like coconut cream or almond milk, and using a dairy-free cheese substitute.
Just make sure the other ingredients you use align with your dietary preferences.
How do I know when the spaghetti squash is cooked enough?
The spaghetti squash is done when the skin is tender to the touch, and you can easily scrape the flesh with a fork to create “noodles.”
The flesh should be soft and separate into strands.
It usually takes about 45 minutes at 400°F, but check it halfway through to ensure it’s cooking evenly.
Can I use a different kind of squash instead of spaghetti squash?
While spaghetti squash provides a unique texture, you can substitute with other squash varieties like butternut or acorn squash.
However, these will yield a different texture and consistency.
You may need to adjust cooking times accordingly.
Why do I need to cool the spaghetti squash before scooping out the flesh?
Letting the spaghetti squash cool for a few minutes makes it easier to handle and scoop out the flesh.
If it’s too hot, you risk burning your hands and also it might cause the squash to release too much moisture into the filling.
Can I make this recipe without bacon?
Yes! You can omit the bacon for a vegetarian option or substitute with a plant-based bacon alternative.
You can also add more veggies to compensate for the flavor depth that bacon adds.
Can I make this recipe with pre-cooked spaghetti squash?
Yes, you can use pre-cooked spaghetti squash if you have leftovers or want to save time.
Just be sure to drain any excess moisture from the squash before adding it to the quiche mixture, as too much moisture can affect the texture of the quiche.