Spaghetti Squash Crusted Quiche


Polyamorous Buffalo

A delicious and nutritious Paleo-friendly quiche with a spaghetti squash crust, filled with vegetables and protein-rich eggs. Perfect for a satisfying meal any time of day

Ingredients:
  • 1 medium spaghetti squash
  • 4 large eggs
  • 1/4 cup almond flour
  • 1/4 cup coconut milk
  • 1 cup diced vegetables bell peppers, onions, spinach, etc
  • 1/2 cup cooked bacon or sausage, crumbled
  • Salt and pepper to taste
  • Coconut oil or ghee for greasing

Instructions:

Preheat the oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves face down on a baking sheet lined with parchment paper

Bake for 30-40 minutes, or until the squash is tender when pierced with a fork

Remove from the oven and let cool slightly

Reduce the oven temperature to 350F 175C

While the squash is cooling, whisk together the eggs, almond flour, coconut milk, salt, and pepper in a bowl

Use a fork to scrape the spaghetti squash strands into the egg mixture, combining well

Grease a pie dish with coconut oil or ghee

Press the spaghetti squash mixture evenly into the bottom and up the sides of the pie dish to form a crust

Spread the diced vegetables and crumbled bacon or sausage over the crust

Pour the egg mixture over the vegetables and meat

Bake for 35-40 minutes, or until the quiche is set and lightly golden on top

Let cool for a few minutes before slicing and serving

Enjoy


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