You've used spaghetti squash in place of pasta, but have you used it for a low-carb quiche crust? Shredded roasted spaghetti squash turns into a perfectly crispy quiche crust in this healthy Mediterranean-inspired brunch recipe.

Joy Howard
Source:, June 2018




Instructions Checklist
  • To prepare crust: Preheat oven to 400 degrees F. Brush the cut side of each squash half with oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the squash halves, cut-side down, on a rimmed baking sheet and bake until tender, 40 to 50 minutes. (Alternatively, place the squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes.) When cool enough to handle, scrape the flesh from each squash half. (You should have about 4 cups squash.)

  • Wrap the squash in a tea towel or cheesecloth and squeeze to remove as much liquid as possible. Coat a 9-inch deep-dish pie pan with cooking spray. Stir the squash, 1 egg and Parmesan together in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.

  • To prepare filling and bake quiche: Evenly scatter tomatoes and feta over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, parsley, thyme, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350 degrees F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.

Nutrition Facts

200.8 calories; protein 10.8g 22% DV; carbohydrates 14.8g 5% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 7.6g; fat 11.5g 18% DV; saturated fat 4.9g 25% DV; cholesterol 174.3mg 58% DV; vitamin a iu 972.4IU 19% DV; vitamin c 12.2mg 20% DV; folate 47mcg 12% DV; calcium 212.9mg 21% DV; iron 1.7mg 9% DV; magnesium 35.3mg 13% DV; potassium 388.6mg 11% DV; sodium 581.1mg 23% DV; thiamin 0.1mg 12% DV.