Asparagus Quiche with a Spaghetti Squash Crust (Low Carb)
Asparagus Quiche with a Spaghetti Squash Crust (Low Carb)

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, asparagus quiche with a spaghetti squash crust (low carb). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine 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 have to prepare a few ingredients. You can have 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):
  1. Prepare Asparagus
  2. Take Small Yellow Onion
  3. Prepare Garlic
  4. Make ready Olive Oil
  5. Get Eggs
  6. Get Milk
  7. Get Swiss Cheese (grated)
  8. Make ready Salt
  9. Make ready Pepper
  10. Take Small Spaghetti Squash
  11. Prepare Oil spray (to coat a pie pan)
Steps to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):
  1. 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.
  2. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces.
  3. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft.
  4. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.
  5. In a separate bowl, whisk together the eggs, milk, cheese, salt, and pepper.
  6. 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.
  7. 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.
  8. Pour the milk & egg mixture into the pan.
  9. Add the asparagus, onion, and garlic on top of the egg mixture; making sure it sinks in.
  10. Bake for 40 minutes until quiche is firm.

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