Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, asparagus quiche with a spaghetti squash crust (low carb). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is something which I have loved my entire life.
Quiche is the ultimate make-ahead breakfast solution. Quickly sauté your favorite veggies and mix them with eggs for an easy&nb. In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash.
To begin with this particular recipe, we must prepare a few ingredients. You can have asparagus quiche with a spaghetti squash crust (low carb) using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):
- Prepare 13 ounces Asparagus
- Prepare 1/2 Small Yellow Onion
- Make ready 2 cloves Garlic
- Prepare 1 teaspoon Olive Oil
- Get 5 Eggs
- Get 1 cup Milk
- Take 1 cup Swiss Cheese (grated)
- Get 1/2 teaspoon Salt
- Prepare 1/4 teaspoon Pepper
- Make ready 1 Small Spaghetti Squash
- Take Oil spray (to coat a pie pan)
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.
Instructions to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):
- 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.
- Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces.
- Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft.
- Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.
- In a separate bowl, whisk together the eggs, milk, cheese, salt, and pepper.
- 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.
- 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.
- Pour the milk & egg mixture into the pan.
- Add the asparagus, onion, and garlic on top of the egg mixture; making sure it sinks in.
- Bake for 40 minutes until quiche is firm.
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. But I hear spaghetti squash is low carb. Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess I followed this recipe for a quiche I made last night.
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