Print

Bacon and Cheese Spaghetti Squash Quiche Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

This Bacon and Cheese Spaghetti Squash Quiche is a delicious and unique twist on traditional quiche, featuring tender roasted spaghetti squash combined with smoky bacon, sharp cheddar cheese, and fragrant herbs. It’s a low-carb, savory dish perfect for breakfast, brunch, or a light dinner, offering a flavorful way to enjoy vegetables with classic quiche richness.

Ingredients

Scale

Spaghetti Squash

  • 1 spaghetti squash, about 1 – 1.5 lbs

Egg Mixture

  • 4 large eggs
  • 2/3 cup 1% milk
  • 1/2 tsp dried oregano
  • Seasoned Salt, as desired
  • Black Pepper, as desired

Sautéed Vegetables & Bacon

  • 1 TBS butter
  • 1/2 cup finely chopped onion (generous)
  • 3 cloves garlic, minced
  • 8 oz bacon, cooked crisp and chopped into small pieces

Cheese

  • 2/3 cup grated sharp cheddar cheese

Others

  • Cooking Spray

Instructions

  1. Preheat and Prepare Squash: Preheat the oven to 400°F. Poke several holes into the spaghetti squash to allow steam to escape as it cooks, then place it on a foil-lined baking sheet. Bake for 45 minutes to 1 hour until the flesh inside feels tender when pierced with a knife, although the skin will remain firm.
  2. Cool and Scoop Squash: Remove the squash from the oven and carefully cut it in half lengthwise to release steam safely. Scoop out and discard the seeds from the center, then use a fork to fluff the flesh into strands resembling spaghetti. Measure out 3 cups of the squash strands and set aside; you can save any leftover squash for other dishes.
  3. Reduce Oven Temperature: Lower the oven temperature to 350°F in preparation for baking the quiche.
  4. Sauté Onion, Garlic and Combine: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook until soft and fragrant, about 3-4 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes. Stir in the measured spaghetti squash strands and the chopped crispy bacon, mixing thoroughly. Remove the skillet from heat.
  5. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, 1% milk, dried oregano, seasoned salt, and black pepper until well combined and smooth.
  6. Assemble the Quiche: Spray a deep-dish pie pan with cooking spray. Spread the squash and bacon mixture evenly across the bottom of the pan. Sprinkle the grated sharp cheddar cheese on top. Carefully pour the egg mixture evenly over the ingredients in the pan.
  7. Bake the Quiche: Place the assembled quiche in the oven and bake uncovered for 45 minutes to 1 hour, or until the eggs are fully set and the top starts to brown. Check periodically during baking; if the top browns too quickly before the eggs are set, cover loosely with aluminum foil to prevent burning.
  8. Rest and Serve: Remove the quiche from the oven and allow it to rest for 10 minutes. This helps it firm up and makes slicing easier. Serve warm as a satisfying meal.

Notes

  • You can prepare the spaghetti squash ahead of time to save cooking time on the day of assembly.
  • For a richer flavor, swapping 1% milk with half-and-half or cream is an option.
  • Use seasoned salt sparingly if watching sodium intake.
  • Leftover quiche can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Adding fresh herbs like thyme or parsley can enhance flavor variations.

Keywords: spaghetti squash quiche, bacon quiche, low carb quiche, cheddar cheese, breakfast quiche, brunch recipe, roasted spaghetti squash

Find it online: https://dailysimplerecipe.com/bacon-and-cheese-spaghetti-squash-quiche-recipe/