Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a tasty dish, asparagus quiche with a spaghetti squash crust (low carb). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. Easy, delicious and healthy Asparagus Quiche with a Spaghetti Squash Crust recipe from SparkRecipes.
Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook asparagus quiche with a spaghetti squash crust (low carb) using 11 ingredients and 10 steps. Here is how you cook 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
- Prepare 2 cloves Garlic
- Prepare 1 teaspoon Olive Oil
- Prepare 5 Eggs
- Prepare 1 cup Milk
- Prepare 1 cup Swiss Cheese (grated)
- Get 1/2 teaspoon Salt
- Take 1/4 teaspoon Pepper
- Get 1 Small Spaghetti Squash
- Prepare Oil spray (to coat a pie pan)
With egg whites and mozzarella cheese binding the. But I hear spaghetti squash is low carb. I followed this recipe for a quiche I made last night. I added a few asparagus spears and used bacon instead of sausage- it is DELICIOUS!
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. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. Pour the egg mixture into the pan.
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