Spinach & Feta Squash Quiche

By • October 15, 2014 2 Comments

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Author Notes: Gluten-free & Vegetarian - You will not miss the crust in this delicious quiche because the spaghetti squash transforms into everything you need! The spinach and feta are a classic mix. This brunch will surpass your expectations!Alison Marras {Food by Mars}

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Serves 8

  • 3 cups fresh spinach
  • 1 cup feta cheese
  • 1 shallot
  • 1 medium spaghetti squash
  • 4 eggs, beaten
  • 1/2 cup milk (I used almond)
  • 1/2 tablespoon olive oil
  • a dashes dried thyme
  • a dashes dried dill
  • a pinches pepper
  • a pinches salt
  1. Place the spaghetti squash in a ceramic casserole dish or glass pyrex (whole) in the oven and roast for about 30 minutes at 375f degrees.
  2. After the squash is ready, split open with a knife, scoop out the seeds and see if you can fork out the squash (it should be slightly under-done so it can continue to cook in the quiche). If you can't fork any out yet, place back into the oven until you can.
  3. Spread she squash in a pie dish allover the bottom and up the sides a bit. If you notice liquid squeezing out of the squash, dry up with a paper towel.
  4. Saute the shallot and spinach in olive oil until tender.
  5. Separately, in a bowl, mix all other ingredients with beaten eggs.
  6. Add the shallots and spinach to the egg mix and mix.
  7. Pour the mixture over the squash in your pie dish and bake at 400f degrees for approx. 45-50 minutes. Serve and enjoy warm!

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