Spaghetti Squash Quiche with Vegetables

Spaghetti squash quiche that uses vegetables as a crust. Filled with balsamic veggies, 2 cheeses and eggs. |

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche. The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

Spaghetti squash quiche that uses vegetables as a crust. Filled with balsamic veggies, 2 cheeses and eggs. |

Spaghetti squash quiche that uses vegetables as a crust. Filled with balsamic veggies, 2 cheeses and eggs. |



Spaghetti squash quiche that uses vegetables as a crust. Filled with balsamic veggies, 2 cheeses and eggs. |

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it. It is not as labour intensive as you might think. And the slice actually stays the slice.

Spaghetti squash quiche that uses vegetables as a crust. Filled with balsamic veggies, 2 cheeses and eggs. |

You make a filling with eggs, cheese and vegetables you got on hand. This quiche is a perfect fridge clean out recipe. I had leftovers of zucchini and bell pepper from making baked chicken with peppers last week and broccolini from another secret project recipe.

Needless to say this spaghetti squash quiche was delicious and would be so great for brunches, dinners and lunch. Eat it whenever, just don’t buy Costco’s quiche and be healthy!

Spaghetti squash quiche that uses vegetables as a crust. Filled with balsamic veggies, 2 cheeses and eggs. |


Spaghetti Squash Quiche with Vegetables




  • 1 large onion, sliced
  • 1 large bell pepper, coarsely chopped
  • 1 tbsp coconut or avocado oil
  • 6 eggs, large
  • 3 tbsp balsamic vinegar
  • 1 tsp basil, dried
  • 1/4 tsp himalayan pink salt
  • 1/2 cup (2 oz) any hard cheese, shredded (I used cheddar)
  • 4 oz feta cheese, crumbled
  • 2 cups vegetables, sliced**
  • Cooking spray (I use Misto)


  1. Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place face side down on a baking sheet lined with unbleached parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
  2. Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 tsp salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 tsp basil and 1/2 tsp garlic powder; mix to combine. Spray deep pie dish with cooking spray and transfer squash into it. Press evenly on the bottom and sides using your hands. Set aside.
  3. Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
  4. In the meanwhile, add eggs, balsamic vinegar, 1 tsp basil and 1/4 tsp salt into previously used bowl and whisk. Add hard cheese, feta cheese, previously sautéed and fresh vegetables; stir well to mix. Pour into prepared crust and flatten with spatula
  5. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean. Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Storage Instructions: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.


*I used 2 smaller squashes. Pick light colour skin ones as they are easier to open. Use bread knife to cut. Sometimes mallet helps.:) **Zucchini, broccoli, tomatoes.

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 slice:
Calories: 194.5
Total Fat: 11.2 g
Cholesterol: 159.6 mg
Sodium: 434.7 mg
Total Carbs: 14.7 g
Dietary Fiber: 3.2 g
Protein: 10.4 g
WW Points+: 5

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10 comments on “Spaghetti Squash Quiche with Vegetables

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  1. Hi There, Do you think this would work minus the cheese? Or a suggestion for an alternative to the cheeses? I have been enjoying all your recipes!! You are my kind of chef 🙂

  2. This has become my favorite quiche recipe, so much so that I taught a friend who doesn’t cook how to make it and she LOVED it and enjoyed the process! It is now her favorite lunch for work – lasts all week long! But more importantly, I just want to say – I wish you were my neighbor! I LOVE your European perspective on the craziness on American “culture”. You are very comfortable in your skin, forthright and intentional and I LOVE having people like than in my life!

    1. Hi Suzette! Isn’t it amazing how easy cooking truly is, and people are scared of it for no reason, until they try and realize how easy it is! I would love to have you as my neighbour too, we would go on long walks taking all about healthy food and living. Thank you for your kind words. I figured out I have got to get comfortable with myself, otherwise I would live one long miserable life LOL. I’m glad I did, and now can help people to live healthier and happier. All the best to you! xoxo

  3. This! I love! I don’t even have to run to the store for a thing. My spaghetti squash are small, but I have two! I have 4 good sized zucchini that need used, some already roasted onion and sweet pepper. Even the balsamic, though admittedly Husband bought it, so it’s glaze, and plum. Got no idea how it’s going to play out. Olena, I saw your selfie a week or so ago and you are beautiful and fit. Do what you need to do to feel your your best only for your own confidence and energy! I know you won’t let the rest of the worlds opinion bother you, but school and sports moms can be the ones that make us feel the most self conscious. Your husband is a smart and great guy! Mine would say nothing, nodda, clam up! And if I gained a LOT of weight (it’s happened) and complained, he’d just say say I’m beautiful. And I would know he meant it, but still hate the way I felt.

    I cannot wait to make this quiche! Looks so delicious! Thank-you sooo much for keeping up with not baby rays and not kraft recipes!

    1. Actually, Olena, would I use a balsamic glaze any differently than a vinegar? It is much thicker. I am wondering if it’s more for finishing than for cooking? I need to go open the bottle or google. Hmmm. I need to make my own runs to the grocery!

      1. Balsamic glaze is way more concentrated and sweet than balsamic vinegar. I would use 1-2 tbsp. My husband texts me from the store holding shopping list in hands and still brings the wrong stuff.:)

    2. I look for small squash because it is easy to cut. Awe,thank you! I am happy in my own skin, just need to lose a bit of fluff to be comfortable in jeans. But yes, I am fit and that is what the most important to me. Everyone is different. I like that Alex says the truth and at same time he says I am beautiful. Bahaha. Our men know what to say.:)

  4. I love this, I have a couple of spaghetti squash in my garage and they need to get used asap. My mom gave them to me and although she lives an hour away so she can’t check herself, she’s been texting to see if I used them! I don’t want to get in trouble so I had better get a move on. Skippy PB, ewwww. Peter Pan all the way =) This looks DELICIOUS!!