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Serves
8
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}
Ingredients
3 cups
fresh spinach
1 cup
feta cheese
1
shallot
1
medium spaghetti squash
4
eggs, beaten
1/2 cup
milk (I used almond)
1/2 tablespoon
olive oil
a dashes
dried thyme
a dashes
dried dill
a pinches
pepper
a pinches
salt
Directions
- 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.
- 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.
- 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.
- Saute the shallot and spinach in olive oil until tender.
- Separately, in a bowl, mix all other ingredients with beaten eggs.
- Add the shallots and spinach to the egg mix and mix.
- Pour the mixture over the squash in your pie dish and bake at 400f degrees for approx. 45-50 minutes. Serve and enjoy warm!