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Asparagus Quiche with a Spaghetti Squash Crust

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Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

 
Is there anything more perfect and pretty for a Sunday brunch than quiche? Probably not. But let’s be honest, if you’re going for easy, making a quiche ain’t it. On most Sunday mornings—when I’m still trying to wake up—pastry dough isn’t something I want to deal with. So when I saw this recipe from Claire, I was definitely intrigued. This quiche’s crust isn’t made with a traditional pastry dough; instead it’s made using roasted spaghetti squash, making it not only a bit more fuss-free, but also healthier.

Let’s get started!

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

You want to start the quiche process already having roasted the spaghetti squash. Roasting squash is easy enough: Preheat your oven to 400ºF, line a baking sheet with foil or parchment paper, slice the squash in half, place it face down and put it the oven for about 20 minutes.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

When it’s done, it’ll be very tender. Start with scooping out the seeds, and then scrape the squash with a fork.

Transfer the spaghetti squash to a bowl and set it aside.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

In a medium pan, add a bit of olive oil, the diced onion and sauté for a few minutes. Top the onion with the minced garlic.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

Next, trim and cut the asparagus into 1-inch pieces. 

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

Add the asparagus to the pan and cook until slightly tender.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

While the asparagus is cooking, crack the eggs in a bowl, add the milk and Swiss cheese.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

Next, add some salt and pepper and whisk the ingredients together.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

When the asparagus/onion mixture is cooked and you have the egg mixture ready to go, it’s time to get the quiche ready for the oven.

Press the spaghetti squash into the pie dish, lining it evenly all along the bottom and the sides.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

Pour the egg mixture into the pie dish.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

And then top it all off with the sautéed asparagus and onion mixture.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

Transfer it to the oven and bake until it’s golden and delicious.

 
 
 
Tasty Kitchen Blog: Asparagus Quiche with a Spaghetti Squash Crust. Guest post by Adrianna Adarme of A Cozy Kitchen, recipe submitted by Tk member Claire of Just Blither Blather.

Spaghetti squash is definitely in season right now, but as we go through fall, I can see it working beautifully with different types of squashes, like acorn or kabocha. Thanks again to Claire for this beautiful and simple recipe. I’m going to enjoy this recipe for many brunches to come! Visit her blog Just Blither Blather for more recipes from this talented and engaging young blogger.

 
 

Printable Recipe

Asparagus Quiche with a Spaghetti Squash Crust

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

A quiche perfect for supper in spring!

Ingredients

  • 13 ounces, weight Asparagus
  • ½  Small Yellow Onion
  • 2 cloves Garlic
  • 1 teaspoon Olive Oil
  • 5  Eggs
  • 1 cup Milk
  • 1 cup Swiss Cheese
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 3 cups Cooked Spaghetti Squash (1 Small Squash)

Preparation Instructions

Preheat oven to 400ºF.

Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.

Whisk together the eggs, milk, cheese, salt, and pepper.

Grease a pie pan. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. Pour the egg mixture into the pan. Add the asparagus, onion, and garlic on top of the egg mixture; be sure it sinks in.

Bake for 40 minutes until quiche is firm. Enjoy!

 
 
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Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

 

20 Comments

Comments are closed for this recipe.

Priscilla on 10.12.2012

Hello! Thank you sooo much for such a brilliant recipe!! We didn’t miss the pastry dough at all!! I made it and everyone loved it! =D http://www.priscillaliang.com/2012/10/asparagus-quiche-with-a-spaghetti-squash-crust/ Thank you again!!

Tiina on 10.9.2012

As I said above, we have a million of these squashes, and so I made this on the weekend and it was DELICIOUS. The crust is soft but firm and it was just lovely. I worried that it would stick to the pan, but it did not, no buttering up required.

I used 9 eggs (we live on a farm after all, and I used quite a large quiche dish) and we had no asparagus but leeks are in season, so I first fried chopped leeks in butter, then sliced up some black forest ham very thinly and made the batter with grated cheddar, then sprinkled on the leeks, ham and some blue cheese, and we all LOVED it, it was really really amazing! This recipe is a definite keeper! Thank you!

NebraskaNancy on 10.7.2012

Just made this today! We all LOVED it!!! I followed the recipe as is, but did have to bake a bit longer for it to set. WOW! Using the spaghetti squash for the crust is so much more healthy and SO much easier. I do love a homemade quiche crust, but it is SO much work. This was easy as pie. I will def make again and again! (:

Elizabeth on 10.2.2012

Love this idea. And I happen to have this lovely squash sitting on my counter top right now! “I love it when a plan comes together!”

Leanne on 9.30.2012

I made this recipe just this morning. Really tasty! One thing I love about quiche is that it’s flexible to the ingredients you have on hand. I used broccoli, onion, mushrooms and two kinds of cheese because that is what I had. I suggest adding your vegetables to the crust first, then pouring in the egg mixture. Then you don’t have to worry about sinking the veggies. A great way to get in extra veggies and use seasonal squash.