Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, asparagus quiche with a spaghetti squash crust (low carb). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the squash together for a crust that can support a quiche, this healthy swap is a no-brainer. Cut the Spaghetti Squash in half, longwise.
Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have asparagus quiche with a spaghetti squash crust (low carb) using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):
- Make ready 13 ounces Asparagus
- Get 1/2 Small Yellow Onion
- Take 2 cloves Garlic
- Get 1 teaspoon Olive Oil
- Prepare 5 Eggs
- Make ready 1 cup Milk
- Get 1 cup Swiss Cheese (grated)
- Get 1/2 teaspoon Salt
- Take 1/4 teaspoon Pepper
- Take 1 Small Spaghetti Squash
- Get Oil spray (to coat a pie pan)
This is a low-carb version of a quiche with a twice-baked vegetable crust. See recipes for Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) too. Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.
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.
Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink. This quiche makes a classy and simple breakfast, brunch, or dinner. It also makes an easy portable meal, if you pack a lunch for work, and you can enjoy it without re-heating. Also, it's a hearty breakfast that meets all my Reset Your Breakfast guidelines.
So that is going to wrap it up with this exceptional food asparagus quiche with a spaghetti squash crust (low carb) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
