Spinach Goat Cheese Quiche with a Spaghetti Squash Crust

I was browsing through Pinterest when I came across a Spaghetti Squash Crusted Quiche Recipe. It perked my interest. I am always looking for ways to be creative with vegetables while reducing starches. This recipe is from PaleOMG website. Though I do not follow the Paleo Diet, many Paleo recipes compliment my eating style.

PaleOMG.com

FYI: According to The Paleo diet.com
" The Paleo Diet is based upon everyday, modern foods that mimic the food groups of our pre-agricultural, hunter-gatherer ancestors. The following seven fundamental characteristics of hunter-gatherer diets will help to optimize your health, minimize your risk of chronic disease, and lose weight.

• Higher protein intake 
• Lower carbohydrate intake and lower glycemic index
• Higher fiber intake–
• Moderate to higher fat intake dominated by monounsaturated and polyunsaturated fats with balanced Omega-3 and Omega-6 fats
• Higher potassium and lower sodium intake
• Net dietary alkaline load that balances dietary acid
• Higher intake of, vitamins, minerals, antioxidants, and plant phytochemicals"

 

Back to the point of this post - I decided to use my quiche filling and use the spaghetti squash as a crust.  It turned out much better then I thought it would. The combination of the filling and the squash was excellent. The squash added a nice crunch to the dish. The only issue was that with all the veggies the quiche had a little too much liquid. I cut the first slice and then drained the excess liquid. 

I have 2 thoughts about the extra liquid. First, I could reduce the amount of milk in the filling. Second,after cooking the squash, I could scoop out the threads and place it on a cookie sheet and place it back in the oven to dry a little. I will let you know which works better.

RECIPE:

Ingredients: 

•   2 tablespoons Earth’s Balance
•   1 onion, minced
•   1 teaspoon minced garlic
•   2 cups chopped fresh spinach (or alternative vegetable)
•   1 1/2 cups shredded goat cheese   (I use ¾ cups grated goat cheddar & 3 ounces of  soft goat cheese)
•   4 eggs, well beaten
•   1 1/2 cups milk  (I use ¾ cup of almond milk & ¾ cup of coconut milk.)
•   1 teaspoon salt
•   1/2 teaspoon black pepper
•   1  tablespoon butter, melted (Earth’s Balance)
•   Coconut oil, butter alternative, or oil to grease pan with.  
•   1 medium spaghetti squash (approx. 2 pounds)  

 Instructions:
 
Preheat oven to 400 degrees 


CRUST
1. Cut spaghetti squash in half, lengthwise and  remove seeds and excess strings. Place in a glass cooking pan. Add approximately 1/2 inch of water.  Bake 20 -25 minutes or until the outside of the squash gives a little.
2. Remove squash from oven and allow to cool. Scoop out the threads of squash. I use a fork.
3. Press the squash into a well greased pie pan forming a crust. Try to make sure it is evenly spread out.

FILLING
1.Over medium-low heat melt butter in a large saucepan. Add onions, garlic and vegetable.  Cook slowly, stirring occasionally until the vegetables are soft. Shut off heat and place soft goats cheese in saucepan and stir until melted.
2.Spoon vegetables into crust and sprinkle with cheese.
3.Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 15 minutes, then reduce heat to 350 and bake for 30 minutes. or until center has set.



Enjoy!