Description
A comforting quiche made with creamy eggs, smoky bacon, and tender spaghetti squash, perfect for family dinners or brunch gatherings.
Ingredients
Scale
- 1 spaghetti squash, halved lengthwise
- 4 slices of bacon, chopped
- 1 cup shredded cheese (your choice of cheddar, mozzarella, or a blend)
- 4 large eggs
- 1 cup of cream (or a milk alternative)
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Scoop out the seeds from the halved spaghetti squash and place them cut side down on a baking sheet.
- Bake in the oven for 30–40 minutes, or until the squash is tender and easily forked into strands.
- Meanwhile, cook the chopped bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
- In a bowl, whisk together the eggs, cream, salt, and pepper until well blended.
- Once the spaghetti squash is cool enough to handle, scoop the flesh into a large mixing bowl, separating it into strands.
- Combine the spaghetti squash strands with the cooked bacon and half of the shredded cheese.
- Pour the egg mixture over the spaghetti-squash-bacon blend and gently stir to combine.
- Grease a pie dish or quiche pan with cooking spray or butter.
- Transfer the mixture into the prepared dish, spreading it evenly.
- Top with the remaining shredded cheese.
- Bake in the oven for an additional 25–30 minutes, or until set and golden on top.
- Allow to cool slightly before slicing.
- Garnish with fresh herbs, if desired.
Notes
Check for doneness by inserting a knife—if it comes out clean, the quiche is ready!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 125mg