Mushroom and Leek Quiche with Spaghetti Squash Crust.
I wish I could properly explain to you how ridiculously good this quiche is. It has been made it no less than a dozen times in the past two months and the entire family is coo coo for Coco Puffs over it. I know you might be thinking spaghetti squash crust, say what? Say YES. Just say yes.
If you’re looking for a lightened up ish (I’m always hesitant to say words like lighter, lightened or skinny because my definition might be different from my neighbors but anywho in the bell’alimento dictionary this qualifies under that umbrella) quiche without the pastry/pie crust you’ve found it. Besides being vegetarian it’s also gluten free. We’re ticking all kinds of boxes with this beauty.
We start out by roasting a spaghetti squash. Granted I will give you they’re not the easiest gourds in the world to cut in half because of their shape and size, go slow and steady and you’ll be good to go. I like to roast two at a time and save one for later in the week.
You’ve already got the oven fired up so why not use it? Once the squash are fork tender you’ll grab your fork and transform them into spaghetti strands. It’s like magic right before your eyes.
While the squash is roasting away, because we’re masters of the multi-task, we’ll saute our shrooms and leeks. These two are a marriage made in culinary heaven. The smell is just intoxicating. I think it’s even better than that giant pot of this and that that we like to throw on during the holidays to make our homes smell better. Does that stuff even have a name? It’s escaping me at the moment. Help me out.
A little more mixing and pouring and into the oven she goes. I’ll tell you a little secret. This quiche is good both warm or room temperature and if you ask me, even better the next day. Making this perfect for holiday entertaining. Breakfast, brunch or brinner! You’ve got yourself a winner!
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Disclaimer: This recipe was created for KitchenAid. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- kosher salt/black pepper
- 8 ounces baby bell mushrooms - quartered
- 2 leeks - sliced
- 5 large eggs
- 1 cup heavy whipping cream
- 1 cup grated Edam cheese
- Preheat oven to 400 degrees.
- Cut squash in half vertically. Scoop out and discard seeds. Light drizzle squash halves with olive oil and season with salt and pepper.
- Place squash halves onto a rimmed baking sheet lined with parchment paper (or silicone mat). Bake for 30 minutes OR until squash is fork tender. Allow to cool enough to handle.
- While squash is baking, in a large sauté pan heat 2 tablespoons olive oil over medium heat. Add leeks and cook until softened.
- Add mushrooms, season with salt and pepper. Continue cooking until softened. Remove from heat and set aside.
- Into a large mixing bowl whisk together eggs and cream. Season with salt and pepper.
- Add cheese and mushroom mixture. Set aside.
- Using fork tines, scrape squash creating squash strands. Transfer squash to a deep dish pie dish.
- Using hands or a 1 cup measuring cup gently press and form squash into a crust.
- Pour egg mixture into the pie dish. Bake for approximately 35-40 minutes OR until eggs are set. Allow to cool prior to cutting and serving.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g