Asparagus Quiche with Spaghetti Squash Crust

The other day for breakfast, I made a similar quiche with smoked salmon and grated yuca as a crust, but the pictures I took were really bad. So, I didn’t think that I could create this post, while still in the US. (The light quality in Florida is surprisingly not good compared to my own kitchen in London. Who would’ve thought?! So the pictures are still not great, but okay enough I hope.)

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Today, we went to repeat the quiche again with yuca, but when we cut the yuca, we noticed sadly it was rotting inside. So instead, my mother and I decided that we would do a spaghetti squash crust, as we both love this vegetable.

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Growing up in Spain, I used to eat it every once in a while as “cabello de angel”, which is a candied spaghetti squash or “cidra” squash. But since then, I had not tried it again until last Christmas when we visited my parents. I absolutely love it, especially in savoury cooking. But I have not been able to find it in London yet… so whenever I’m at home with my parents, it becomes a special treat to eat spaghetti squash!

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I wish I could say I’ll be repeating this at home, but mostly likely not unless I find the squash in London… however, I’ll be making the yuca crust quiche again as soon as I can! I’ll be sharing the recipe too.. so stay tuned. 😉

Asparagus Quiche with Spaghetti Squash Crust
Recipe Type: Main
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Serves 4-6 or one 10-inch quiche.
Ingredients
  • 1 medium spaghetti squash (use about 2 1/2 – 3 cups of the meat for this recipe)
  • 2 tablespoons butter
  • 1 large leek, thinly sliced
  • 3 tablespoons butter
  • 5 large eggs, beaten
  • 1 cup coconut milk/almond milk/dairy milk (I used almond milk, as that’s all that we had left)
  • a bunch of thin asparagus (about 2 cups), cut in halves or large pieces
  • 1 medium tomato, cut in thin slices and then halve the slices
  • sea salt and freshly ground pepper, to taste
  • 1/2 – 1 teaspoon ground nutmeg
Instructions
  1. Preheat the oven to 375F (190C).
  2. Carefully split the spaghetti squash in half. (It can also be baked whole, but it will take longer.)
  3. Remove the seeds and sprouts, if any, with hands.
  4. Place cut-side down on a baking pan.
  5. Bake for 40 minutes, or until tender.
  6. In the meantime, poach the asparagus in some water, until just tender. Remove from water and set aside.
  7. Allow the spaghetti squash to cool a bit before removing the meat with a fork.
  8. Mix about 2 1/2 to 3 cups of the meat with 2 tablespoons of butter and mix well.
  9. Add sea salt and pepper, to taste. (Remember that the egg mixture will also contain seasoning, so don’t go overboard.)
  10. Pat the squash into a quiche form, covering the sides and bottom.
  11. Bake at 400F (200C) for about 5-8 minutes, until golden and slightly crispy. Remove from oven and set aside.
  12. In a saucepan, over medium heat, cook the leek slices with the 3 tablespoons butter, until tender.
  13. Allow to slightly cool before pouring into the beaten eggs.
  14. Add the milk, nutmeg, sea salt and pepper to taste.
  15. Place the poached asparagus pieces on top of the spaghetti squash crust.
  16. Pour the beaten eggs and leeks over top, covering the asparagus evenly.
  17. Place the tomato pieces on top.
  18. Bake for 35-40 minutes.