Veggie Quiche with Spaghetti Squash Crust

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As all of the beautiful summer veggies start to make their way into the supermarkets and farmer’s markets, keep this Veggie Quiche with Spaghetti Squash Crust in mind! We’ve loaded it with fresh summer veggies and put it in a spaghetti squash crust to keep it low carb. We used coconut milk for richness instead of heavy cream and basil for a pop of flavor. Feel free to add cheese or bacon or experiment with different veggies and herbs to make it your own!

Brunch, Anyone?

This veggie quiche would be a lovely addition to any brunch menu! It takes about an hour to prepare, but the flavor will be well worth it! Chances are good that your friends are going to ask you for the recipe, s make sure you have it written down! 😉 One note though; it does not freeze well, so it is best eaten the same or next day.

Veggie Quiche with Spaghetti Squash Crust

Veggie Quiche with Spaghetti Squash Crust

Yields: 6 servings | Calories: 173 | Total Fat: 14g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 133mg | Sodium: 413mg | Carbohydrates: 8g | Fiber; 2g | Sugar: 3g | Protein: 6g | SmartPoints (Freestyle): 7


    Spaghetti Squash Crust
  • 3 cups cooked spaghetti squash
  • salt and pepper to taste
  • coconut oil for greasing
    For the Filling
  • 1 cup small fresh tomatoes, any colors
  • 1 small zucchini, sliced into thin rounds
  • 1 red bell pepper, diced
  • 1/4 red onion, sliced thin
  • 1 tablespoon olive oil
  • 5 eggs
  • 2/3 cup canned coconut milk, full-fat
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 2 Tbsp fresh basil, finely sliced


  1. Preheat the oven to 400 degrees. Season the cooked spaghetti squash with salt and pepper. If you have made it ahead of time and stored it in the fridge, make sure to bring it to room temperature before cooking.
  2. Grease a pie plate with coconut oil, then press the spaghetti squash into the plate and up the sides to form a crust.
  3. Slice the tomatoes into thin slices and drain on paper towels.
  4. Saute the zucchini, bell pepper, and red onion in the olive oil until tender. Remove from heat and set aside.
  5. Meanwhile, whisk together the eggs, coconut milk, salt, dry mustard, pepper, garlic powder, and half of the basil. Whisk in one spoonful of the cooked veggie mixture at a time to avoid scrambling the eggs by adding all the hot veggies at once.
  6. Place half of the sliced tomatoes in the bottom of the crust. Pour in the egg and veggie mixture, then arrange the remaining tomato slices on top.
  7. Bake the quiche until the center is set when the plate is tapped and the spaghetti squash crust gets crispy (around 30-45 minutes).
  8. Garnish with the remaining basil and enjoy!

If you loved this tasty veggie quiche, we think you might also enjoy our Spinach Quiche with Sun-Dried Tomatoes or Crustless Asparagus Quiche!

What are your favorite quiche ingredients? Share with us in the comments! Also, remember to follow us on Pinterest for more nutritious and delicious ideas!

6 Comments on "Veggie Quiche with Spaghetti Squash Crust"

  1. Sharon  August 25, 2017

    Love all veggies. Just wondering if the coconut milk can be substituted with almond milk?

    • Gale Compton  August 26, 2017

      Sharon, Almond milk isn’t as thick but it should work. Keep us posted. 🙂

  2. Sandy  July 6, 2019

    I’ve used chicken broth instead of cream to make it Whole 30 compliant. Turned out great!

    • Erin Milller  July 8, 2019

      We’re so glad that you enjoyed it, Sandy!

  3. Margaret  June 9, 2020

    Can I substitute butternut squash for some of the spaghetti squash?


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