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Asparagus Quiche with a Spaghetti Squash Crust

4.00 Mitt(s) 4 Rating(s)4 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5

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Level: Easy

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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

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!

One Comment

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Sharon Haynes on 3.28.2015

I have not been big on spaghetti squash but after trying this recipe I can’t stop making this recipe. My family enjoy their meat so I added diced ham. It is a hit at home as well as worj

4 Reviews

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CJ on 6.24.2018

My husband and I loved it, although the kids did not. I don’t like swiss so I used a mix of shredded mozzarella and parmesan. I also used heavy cream instead of the milk, just cut back on the amount. I’ve had it pinned on Pinterest for years but made it for the first time tonight. Will definitely make again and try different ingredients and especially the diced ham suggestion.

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dhpotter on 12.6.2012

Delicious, I just had too much with this recipe, one less egg would be better.

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kender3 on 10.3.2012

The flavor was nice, but the squash made things very watery and the “crust” never crisped (maybe it wasn’t supposed to?). Also, this made way to much for a single pie pan.

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rgcooks on 5.8.2012

We loved this! We are big fans of asparagus and spaghetti squash and I am always looking for new ideas for the squash. I added mushrooms and used half gruyere and half swiss. The flavors all go togehter so well and it tasted great. I will definitely make this again!

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