Quiche With Spaghetti Squash Crust

1. 1

   Preheat oven to 400 degrees.

2. 2

   Cut squash in half vertically. Scoop out and discard seeds. Light drizzle squash halves with olive oil and season with salt and pepper.

3. 3

   Place squash halves onto a rimmed baking sheet lined with parchment paper (or silicone mat). Bake for 30 minutes OR until squash is fork tender. Allow to cool enough to handle.

4. 4

   While squash is baking, in a large saute pan heat 2 tablespoons olive oil over medium heat. Add leeks and cook until softened. Add mushrooms, season with salt and pepper. Continue cooking until softened. Remove from heat and set aside.

5. 5

   Into a large mixing bowl whisk together eggs and cream. Season with salt and pepper. Add cheese and mushroom mixture. Set aside.

6. 6

   Using fork tines, scrape squash creating squash strands. Transfer squash to a deep dish pie dish. Using hands or a 1 cup measuring cup gently press and form squash into a crust** (see notes)

7. 7

   Pour egg mixture into the pie dish. Bake for approximately 35-40 minutes OR until eggs are set. Allow to cool prior to cutting and serving.

* Per serving · 4 servings · Values may vary.