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Bacon Spaghetti Squash Quiche

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A delightful quiche combining crispy bacon, creamy eggs, and tender spaghetti squash in a flaky crust.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 6 slices of bacon
  • 1 cup of shredded cheese (Cheddar or Gruyère)
  • 4 large eggs
  • 1 cup of whole milk
  • Salt and pepper to taste
  • Fresh herbs (thyme or parsley), optional
  • Pre-made pie crust or homemade pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves, cut-side down, in a baking dish.
  4. Add a little water to the dish and cover tightly with aluminum foil.
  5. Bake the squash for 30-40 minutes, or until tender.
  6. Remove the squash from the oven and let it cool slightly before shredding the flesh with a fork.
  7. Cook the bacon in a skillet over medium heat until crispy.
  8. Remove the bacon and let it drain on paper towels to absorb excess fat.
  9. Chop the bacon into bite-sized pieces.
  10. In a bowl, whisk together the eggs, whole milk, salt, and pepper until well-combined.
  11. Add the shredded spaghetti squash and bacon to the egg mixture.
  12. Stir in the shredded cheese and herbs, if using, ensuring everything is evenly coated.
  13. Pour this mixture into a prepared pie crust or a greased quiche dish.
  14. Bake for 30-35 minutes or until the quiche is set and the top is lightly golden.
  15. Allow the quiche to cool for a few minutes before slicing.

Notes

This quiche can be served hot or at room temperature, making it perfect for any occasion!

Nutrition

Find it online: https://www.glutenfreez.com/bacon-spaghetti-squash-quiche/