Tuesday, May 20, 2014

2-on-Tuesday: Asparagus Quiche with Spaghetti Squash Crust

I know! I know! I had you at Asparagus Quiche right up until "Spaghetti Squash." Right?!

Admittedly, I adore all things pumpkin and squash. However, you may not. If you knew the caloric and nutritional difference between a traditional pie crust made with flour vs this crust made with spaghetti squash, you just may consider giving it a try! Also, because wheat was not used, this is a Gluten-Free offering! It's not that expensive nor difficult.

I picked up this recipe from Tasty Kitchen and decided to give it a try! It's a hit! Don't be intimidated by preparing either the asparagus or the spaghetti squash. I'll help ya with that!

Asparagus Quiche with Spaghetti Squash Crust

13 ozs or 1 bunch, Fresh Asparagus, stalks snapped & spears chopped 1"
1 small Vidalia Onion, chopped (I prefer sweet onions)
2 cloves, Garlic, minced
1 teaspoon, Olive Oil
5 Eggs
1 cup, Almond Milk (Use whatcha got!)
1 cup, Swiss Cheese, shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper, freshly grated
3 cups, Spaghetti Squash, cooked and "raked"

  • Preheat oven to 400 degrees. 

To Prepare Spaghetti Squash: Cut squash lengthwise. Scoop out the seeds and stringy things. Place cut-side down on cookie sheet and bake for 40 minutes to 1 hour, until fork tender. (For simpler clean-up, I cook my squash either on parchment or a Silpat.) Allow cooked squash halves to cool enough to handle. Holding one of the halves of squash in one hand, use a dinner fork with the other hand to "rake" the squash. As you "rake," the squash will begin to release into what appears as "spaghetti!" 

To Prepare Fresh Asparagus: (Click here!

  • Chop onion & mince garlic.
  • Cut the snapped asparagus spears into 1" bite-size pieces.
  • Heat olive oil in a pan over medium heat. Sauté onion and garlic for several minutes until the onion is just soft. Add asparagus and continue to sauté until asparagus has turned a bright green and is soft, but not limp and mushy.
  • While the above is sautéing, grease a pie pan and press the spaghetti squash to the sides and bottom of the pan forming an even crust. You may have squash left-over. No problem!
  • Whisk together eggs, milk, cheese and S&P and pour into the newly formed crust.
  • Spoon the sautéd veggies, evenly into the egg mixture making sure veggies sink in.

Note: My pie pan was shallow and could not hold the entire recipe. No problem! I pressed the remaining squash into a smaller oven-safe pan (actually, it was my small cast iron skillet), whisked another egg into the remaining egg mixture and saved back and spooned-in some of the veggies for this second mini-quiche. It was adorable! I loved the texture the cast iron gave the crust!

  • Bake for 40 minutes OR until quiche is firm (not jiggly) in the center!
My hubby was in the mood for spicy and suggested it have a few splashes of Sriracha, next time! This dish is great for breakfast, brunch, lunch or dinner...or a quick hit of protein after a strenuous workout! Also, it travels well!

It's time for you to go #playwithyourfood!


  1. Ohhhhh, Samalee, this looks AMAZING!!! Definitely on next week's menu!! YUM

    1. It WAS yummy! Pair with a tossed or fruit salad, too! Thanks for commenting!