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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Ingredients
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3 cups
fresh spinach
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1 cup
feta cheese
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1
shallot
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1
medium spaghetti squash
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4
eggs, beaten
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1/2 cup
milk (I used almond)
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1/2 tablespoon
olive oil
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a dashes
dried thyme
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a dashes
dried dill
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a pinches
pepper
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a pinches
salt
Directions
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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.
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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.
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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.
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Saute the shallot and spinach in olive oil until tender.
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Separately, in a bowl, mix all other ingredients with beaten eggs.
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Add the shallots and spinach to the egg mix and mix.
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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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