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!
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.
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.
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.
Next, trim and cut the asparagus into 1-inch pieces.
Add the asparagus to the pan and cook until slightly tender.
While the asparagus is cooking, crack the eggs in a bowl, add the milk and Swiss cheese.
Next, add some salt and pepper and whisk the ingredients together.
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.
Pour the egg mixture into the pie dish.
And then top it all off with the sautéed asparagus and onion mixture.
Transfer it to the oven and bake until it’s golden and delicious.
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.
A quiche perfect for supper in spring!
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!
- 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)
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.