Spaghetti Squash Crusted Quiche
Posted by Brittney Casalina on
Ingredients
For 6 Servings(s) (
)
Recipe
- 3 cup(s) Cooked Spaghetti Squash
- 1 cup(s) Fresh Asparagus- chopped into 1 inch pieces
- 1/2 Small Onion- diced
- 1 cup(s) Mushrooms
- 2 Garlic Cloves- minced
- 1 teaspoon(s) Olive Oil
- 5 Eggs
- 1 cup(s) Skim Milk
- 1/2 teaspoon(s) Sea Salt
- 1/4 teaspoon(s) Pepper
Spaghetti Squash Crusted Quiche Directions
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Preheat oven to 400ºF
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Heat the olive oil in a pan over medium heat, sauté onion and garlic for several minutes, until the onion is soft but not caramelized
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Add the asparagus and mushrooms, continue to sauté until the asparagus has turned bright green and is soft but not limp
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Whisk together the eggs, milk, salt, and pepper
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Grease a pie pan. Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust
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Pour the egg mixture into the pan
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Add the vegetable mixture; be sure it sinks in
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Bake for 40 minutes until quiche is firm
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Can use other veggies if desired
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**Note- Spaghetti squash is occasional during Step 1 of the ITG Diet Plan**
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**Note- During Step 1, maximum amount of skim milk per day 4 oz- following serving size for this recipe is approximately 1.3 oz per serving**