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Danielle Rose

Spaghetti Squash-Crusted Quiche

Posted by Danielle Rose on May 25, 2015
Spaghetti Squash-Crusted Quiche

What’s your cooking pet peeve? I’m not talking about things that people do in the kitchen that irritate you, I’m talking about dishes or actions in the kitchen that you absolutely loath! For myself, I have a passionate dislike for making piecrust. I hate it. I never seem to have enough dough, it always cracks, it never looks tidy, and it never ever seems to taste like store-bought pies and doughs. It doesn’t seem worth all that effort in the end, often leaving me wishing I had just purchased store-bought dough.

With my distaste for making piecrust, I’ve become very clever in the kitchen in order to make some of my favourite dishes, while declaring them “entirely homemade.” I have some great tricks for making sweet piecrusts, but I hadn’t previously found much success in making savoury crusts for my dinner and lunch tarts and quiches.  That is, of course, until I found a hack for making the simplest and tastiest crust imaginable, while also sneaking extra vegetables into the dish.

The magical ingredient to solve all of my quiche crust woes came in the form of spaghetti squash! Once baked, spaghetti squash can be hallowed out with a fork to create strands of tasty squash resembling, you guessed it, spaghetti!  The cooled spaghetti squash becomes quite malleable, and can be pressed into a pie dish, ready to be filled with your quiche filling. That is literally all it takes to make a fantastic and full-flavoured quiche crust that will surprise your family and friends in the best way possible! Concerned the squash won’t hold the quiche together? Don’t worry! The egg will seep into the air pockets, sealing the squash together to make a sturdy base.

Get These

  • 1 medium spaghetti squash, cut in half, seeds removed
  • cooking spray
  • 1 Tbsp. olive oil
  • ½ cup diced onion
  • 3 cups white mushrooms, sliced
  • 1 small red bell pepper, diced
  • 5 eggs
  • 1 cup skim milk
  • 1 tsp ground black pepper
  • ½ tsp dried Italian seasoning
  • 1/3 cup Kraft 4 Cheese Italiano Shredded Cheese

Do This

  1. Preheat oven to 400ºF.
  2. Spray a baking sheet with cooking spray and place the squash halves, flesh side down, on the sheet and bake for 25-30 minutes. Let cool. Scrape the squash out using a fork and set aside.
  3. Heat a large skillet to medium heat. Add oil and vegetables and cook until tender.
  4. In a large bowl whisk together the eggs with the milk, pepper, and Italian seasoning. Stir in cheese and vegetables.
  5. Grease a pie dish and press the spaghetti squash into the sides and bottom of the dish to form the crust. Pour in the egg mixture and bake for 40-minutes, or until firm.



  • Spaghetti squash can be cooked ahead of time and set aside until ready to press into pie dish.

Spaghetti Squash-Crusted Quiche
  • This recipe serves 6.