Spaghetti Squash Crustless Quiche
This Crustless Quiche made with squash, leeks, bacon and mushrooms is a great alternative to the usual pastry-crust quiche that is healthy, gluten-free, low in calories, and high in protein and fiber
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Ingredients
- I Small Spaghetti Squash
- 200 Sliced 200g/7oz Mushrooms
- 1 Large Leek, sliced
- 150 Bacon, 150g/5.3oz
- 100 Shredded 100g/3.5oz Cheddar Cheese
- 1 Cup (250ml) Double Cream/Heavy Cream
- 8 Eggs
- ΒΌ Tsp Nutmeg
- Salt & Pepper
Method
- Cut the spaghetti squash in half lengthwise. Clean out the seeds and strands inside.
- Brush the inside with olive oil and season with salt and pepper. Place face-down on a baking tray with baking paper and bake until tender, about 45 minutes. Remove from oven and leave to cool till you can touch by hand. Scoop out the filling and place in a large bowl.
- Reduce oven temperature to 180C/350F.
- While the squash is in the oven prepare the filling. Butter grease a 28cm/11-inch baking dish.
- In a pan cook the bacon just until crisp. Remove and set aside.
- To the same pan saute the mushrooms. Remove and set aside.
- Add a little butter to the pan and cook the leeks just until softened. Remove and set aside.
- Transfer the bacon, leeks and mushrooms to the bowl of spaghetti squash and mix together, (set aside a few mushrooms and bacon pieces for topping). Spoon the squash filling into your baking dish.
- Beat the eggs, cream and nutmeg together. Add the cheddar cheese and season with salt and pepper.
- Pour the egg mixture over squash filling and with a fork slightly move the filling to make sure the eggs went through to the bottom.
- Top with set aside veggies and season with freshly ground pepper.
- Bake in oven for about 45 to 60 minutes, until top is golden.
Enjoy!
Spaghetti Squash -
Filling: