Mediterranean Quiche with Spaghetti Squash Crust

Gluten-Free, Dairy-Free Option

Mediterranean Quiche with Spaghetti Squash Crust

Here in the small town of Gig Harbor where I grew up, there is a small cafe by the name of Devoted Kiss. This little cafe sits just above the water and has the most incredible view! Whenever I go, I just have to get their Mediterranean Quiche (who doesn’t love a homemade quiche, am I right?). Well, I can no longer enjoy that delicious quiche because there is milk in the mix and I can only enjoy pure sheep’s milk feta (which can be hard to get at a restaurant). Enter - a determined lady with a craving for quiche!

I just had to try my hand at this quiche dish and got to thinking about how I could make my recipe unique. Theirs has a potato hash brown crust, so I tried mine with a spaghetti squash crust! & Ohhh boy it did not dissapoint *drooling face*

I’m all for simple, delicious breakfast dishes that have people thinking I spent all day in the kitchen whippin it up! This Mediterranean Quiche with Spaghetti Squash Crust is just that! Packed with flavor and yet, so easy to make.

Grabbing my cast iron pan, I start by mixing the cooked/shredded spaghetti squash with egg and seasoning. I pat this down evenly into the oiled pan and cook on medium heat until it’s nice and crispy on the bottom. In the meantime, I mix up all the ingredients for the quiche and pour it on top of the spaghetti squash crust. Pop it in the oven, bake at 350 for about 25 min, and wa-la!

Mediterranean Quiche with Spaghetti Squash Crust

Danielle Webb | 12/20/2020

Prep time: 15 minutes

Cook time: 1 hour, 5 minutes (split)

Total time: 1 hour, 10 minutes

Servings: 8 slices

Ingredients:

• 1 spaghetti squash
• 13 eggs (split)
• 2 tsp onion powder (split)
• 1 tsp paprika
• salt and pepper, to taste
• 3 Tbsp avocado oil
• 2 green onions, sliced
• 1/2 cup sundried tomatoes (in olive oil), diced
• 3/4 cup feta cheese crumbles (pure sheep's milk) + extra for topping
• 1 cup spinach, chopped

*You will also need a cheesecloth and cast iron skillet for this recipe

Instructions:

1. Preheat oven to 375 F

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake 30 minutes, face down. Shred with a fork when ready.

3. Reduce oven heat to 350 F and oil cast iron skillet with avocado oil, place on stovetop over medium heat

4. Place a cheesecloth over a large mixing bowl and add in all shredded spaghetti squash. Ring out the liquid in the squash and pour out the excess water in the bowl.

5. In the mixing bowl, add drained squash, 1 egg, 1 tsp onion powder, paprika, and salt + pepper to taste

6. Pat the spaghetti squash mixture into the oiled cast iron skillet with a spatula and cook over medium heat until lightly crispy (about 10-12 minutes)

7. In a mixing bowl, combine remaining 12 eggs, onion powder, salt + pepper, green onion, sundried tomatoes, feta cheese, and spinach.

8. Pour egg mixture over spaghetti squash crust and move the cadt iron skillet to the oven. Bake 20-25 minutes.

9. Serve with crumbled feta on top & enjoy!

This Mediterranean Quiche recipe is perfect for family brunch or even a make-ahead breakfast to enjoy all week long!

Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!

xoxo

Danielle Webb