This veggie quiche would be a lovely addition to any brunch menu.
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!
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
Spaghetti Squash Crust
- 3 cups spaghetti squash cooked
- salt and pepper to taste
- coconut oil for greasing
For the Filling
- 1 cup tomatoes small, fresh, any color
- 1 zucchini small, sliced into thin rounds
- 1 red bell pepper diced
- 1/4 red onion sliced thin
- 1 tablespoon olive oil
- 5 eggs
- 2/3 cup coconut milk canned, full-fat
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons basil fresh, finely sliced
- 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.
- Grease a pie plate with coconut oil, then press the spaghetti squash into the plate and up the sides to form a crust.
- Slice the tomatoes into thin slices and drain on paper towels.
- Saute the zucchini, bell pepper, and red onion in olive oil until tender. Remove from heat and set aside.
- 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.
- 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.
- Bake the quiche until the center is set when the plate is tapped and the spaghetti squash crust gets crispy (around 30-45 minutes).
- Garnish with the remaining basil and enjoy!
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