by Olena

Spaghetti Squash Quiche with Kale and Mushrooms

by Olena

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

Spaghetti squash is a vegetable with a noodle like flesh and a sweet taste. It can easily replace pasta in a casserole (spaghetti squash casserole), make a low carb “noodle” boat (spaghetti squash boats Tex Mex) and now form a crust in this meaty and delicious gluten free spaghetti squash quiche. Why not?!

You don’t have to squeeze the liquid out or any extra steps. Once pressed in a pie plate, spaghetti squash easily replaces traditional flour crust without extra carbs. Cheesy, meaty and so full of flavour. It melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy healthy green like kale, you can’t go wrong. This combination will blow your mind!

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Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat. Healthy fat is good for you but again, in moderation. You won’t miss any cheese in this healthy spaghetti squash quiche.

How to Make Spaghetti Squash Quiche

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

Start off by baking some squash. It will be a bit undercooked and you will have to use some muscles to separate it into strands. The longer the squash cooks, more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

Then saute your mushrooms. Nice golden brown colour, just enough to release the flavour. Then kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. Nothing will curdle.

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

Then form a crust with your hands. Just press spaghetti squash to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, black pepper and thyme. Can’t stand bland food.

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

Then mix kale and mushrooms with the liquids. Just until combined. Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

I baked my spaghetti squash quiche for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with a cooking spray before adding the ingredients to it.

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together. | ifoodreal.com

If you are looking to add even more vegetables to your diet, check out this spaghetti squash quiche recipe with balsamic vegetables and feta, or crustless zucchini quiche using 7 cups of zucchini!

Enjoy!

Print

Spaghetti Squash Quiche with Kale and Mushrooms

Kale and Mushroom Spaghetti Squash Quiche Recipe is healthy and gluten free quiche with spaghetti squash crust. No flour and this quiche holds together.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Crust:

  • 1 medium spaghetti squash, about 2.5 lbs
  • 1/2 tsp thyme
  • 1/2 tsp onion or garlic powder
  • 1/4 tsp salt

Filling:

  • 3 cups mushrooms, sliced
  • 1 medium onion, finely chopped
  • 5 garlic cloves, crushed
  • 2 cups kale, chopped & packed (I used 1 bunch of Lacinato kale)
  • 2 large eggs
  • 1 cup egg whites
  • 1 cup (4 oz) any cheese, shredded (I used 3 cheese blend)
  • 1 cup cottage cheese
  • 2 tsp onion or garlic powder
  • 1 + 1/2 tsp dried thyme, divided
  • 1/2 tsp salt, divided
  • 3/4 tsp freshly ground black pepper, divided
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 400 degrees F. Cut squash in half and place face side down on a baking sheet lined with parchment paper or foil. Bake for 30 minutes, remove from the oven and set aside to cool until safe to handle.
  2. In the meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl. Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
  3. To make the crust, seed spaghetti squash and separate flesh into strands using a fork. Add to a medium bowl along with thyme, onion/garlic powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
  4. In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 tsp onion/garlic powder, 1 tsp thyme, 1/4 tsp salt and 1/2 tsp black pepper and mix to combine. Pour into prepared crust and flatten with spatula to make sure all vegetables are dunk in the liquid. 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.

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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55 comments on “Spaghetti Squash Quiche with Kale and Mushrooms

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  1. Could I use something else instead of Spaghetti Squash, i wish i liked it but probably the only vegetable i don’t

  2. This was great! The squash crust is soft but delicious. I didn’t add thyme at all. I used only one garlic clove minced and only 1/2 tsp garlic powder. Next time I will add only half as much salt – it’s very salty- and I am a salt lover. My husband and I ate the whole quiche for dinner.

  3. I find it hard to cut an uncooked spaghetti squash in half. Any suggestions? I usually cook it whole, let it cool, then cut it and scrape out the seeds.

    1. Hi Lee. Yes, it is absolutely nearly impossible. This is the only way I cut spaghetti squash: with a serrated bread knife while pounding on it with a meat tenderizer or basically a hammer. Slowly, it will cut through and voila. Also, bright yellow squash’s skin is harder than light yellow, if you have a choice at the store.

    2. I am currently making this as I am typing this, it was pretty easy, considering I am making spaghetti squash boats this week of planning as well. I had always had terrible luck with cutting squash, then I tried something new. I cut the skin on the squash, just slightly puncturing into the meat on where I want to cut. I stick that whole squash in the microwave 5-6 minutes. I let it cool for about 5 minutes and then cut into it. It is super easy and I was very happy with the result. I then roasted it according to recipe or taste. I had the worst luck with squash since my skin breaks out and peels really bad for days everytime I handle squash. Since then, I don’t have that nearly as much, or sometimes not at all. I hope this helps.

    3. Poke your squash several times with a sharp knife and microwave it for 5 to 8 minutes depending on size (medium/large). When you take it out it will slice like butter. Scoop it out, add your seasonings and fats, then roast flesh side down. Let it rest a moment before cutting because it does get hot.

  4. Great tips on getting the seasoning right! It made all the difference. I used Gruyere with the cottage cheese and it was delicious. I was so surprised and now I’m miserably full! KEEPER!

  5. Can not wait to try tonight for dinner! Told hubby about it last week and he has been wanting it ever since! We are going to add some crab to it as well.

    1. Oh, fresh crab would be nice. Is that what you are doing? I do not like canned variety because of preservatives they add – has medicinal taste for me. Enjoy!

    1. Try it with Daiya. it’s a vegan(i think) dairy free cheese. melts beautifully and is wonderful in cooking.

  6. I live in the uk and find it very hard to get spaghetti squash, could I use another type of squash and just mash it to make the ‘crust’?

  7. Hello Olena. I overcooked the spaghetti squash yesterday and stumbled on to your recipe. What perfect timing! It looks and smells wonderful but not cool yet so I have to wait for a taste. My daughter is so impressed, “Wow, so gluten free”!
    BTW, couldn’t find any kale so I used a bunch of spinach and it looks good.
    Thank you for sharing.

  8. I made this this evening and wound up having to cook twice as long and it’s still not set in the middle. The edges are burnt and the middle uncooked and definitely followed the recipe exactly. Very disappointed and we wound up having leftovers instead ;-(

    1. Sorry to hear about that, Cheryl! Ugh, that sucks. I can only suspect the oven T being off because I and other readers made this quiche numerous times following the recipe without any problems. I once read online how to check your real oven T. Maybe that will help. Baking twice as long definitely would burn the quiche’s edges.

  9. I made this for dinner tonight. Wow. Spaghetti squash makes an amazing quiche crust; it was almost like crispy hashbrowns. Such a great and healthy dish

    1. Yes, it is wonderful indeed. Cauliflower, zucchini and spaghetti squash are my top veggies.:) That’s not to mention leafy greens. Glad you liked it, I love this quiche too!

      1. I made this. First I squeeze out the excess water on the spaghetti squash and next time I am going to cook it in the pie pan to see if I can get it a little more crunchy. I also forgot to cook the kale but the edges that were above the egg line roasted and it looked like mushroom and bacon quiche when I pulled it out. It turned out so good! Thank you for a great recipe!