Tips For Make Tasty Asparagus Quiche with a Spaghetti Squash Crust (Low Carb)

Asparagus Quiche with a Spaghetti Squash Crust (Low Carb). Missing a crust on your quiche? Try this vegetable-heavy Paleo version with spaghetti squash instead. This quiche is a little more work than a standard frittata, but if you've been hankering for something with a real crust to it, spaghetti squash is the perfect answer.

In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. You can Cook Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Asparagus Quiche with a Spaghetti Squash Crust (Low Carb)

1. What You needis of Asparagus.
2. What You needis of Small Yellow Onion.
3. What You needis of Garlic.
4. What You needis of Olive Oil.
5. It's of Eggs.
6. Lets Go Prepare of Milk.
7. What You needis of Swiss Cheese (grated).
8. Lets Go Prepare of Salt.
9. It's of Pepper.
10. It's of Small Spaghetti Squash.
11. What You needis of Oil spray (to coat a pie pan).

Pour the egg mixture into the pan. The flavor was nice, but the squash made things very watery and the "crust" never crisped (maybe it wasn't supposed to?). Also, this made way to much for a single pie pan. Easy, delicious and healthy Asparagus Quiche with a Spaghetti Squash Crust recipe from SparkRecipes.

Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) step by step

1. Heat the oven to 400° F. Cut the Spaghetti Squash in half, longwise. Use a spoon to remove the seeds. On a foil lined pan, put the squash halves in the oven, cut side down, and bake for 40 minutes. Most of the remaining prep can be completed while the spaghetti squash is being baked..
2. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces..
3. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft..
4. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp..
5. In a separate bowl, whisk together the eggs, milk, cheese, salt, and pepper..
6. When the spaghetti squash is ready and cool enough to handle, use a fork to scrape out the strands. Do not turn off the oven and keep it at 400° F..
7. In a oil sprayed pie pan, scoop the loose strands from the spaghetti squash and push them against the sides of the pie pan to form an even "crust" throughout the pan..
8. Pour the milk & egg mixture into the pan..
9. Add the asparagus, onion, and garlic on top of the egg mixture; making sure it sinks in..
10. Bake for 40 minutes until quiche is firm..

Whisk together the Egg Beaters milk, cheese, salt, and pepper. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. Since the beginning of the year, I have been following a strict low carb and low calorie diet along with regular exercise. Spinach and cheese is my favorite quiche, but I had a bag of frozen asparagus in the freezer and thought I'd give it a try with a little bit of baby spinach. But I hear spaghetti squash is low carb.