Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, asparagus quiche with a spaghetti squash crust (low carb). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is something that I have loved my entire life. They are fine and they look fantastic.

Since the beginning of the year, I have been following a strict low carb and low calorie diet along with regular exercise. Spinach and cheese is my favorite quiche, but I had a bag of frozen asparagus in the freezer and thought I'd give it a try with a little bit of baby spinach. Missing a crust on your quiche?

To get started with this recipe, we have to first prepare a few ingredients. You can have asparagus quiche with a spaghetti squash crust (low carb) using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):

1. Take 13 ounces Asparagus
2. Make ready 1/2 Small Yellow Onion
3. Take 2 cloves Garlic
4. Make ready 1 teaspoon Olive Oil
5. Make ready 5 Eggs
6. Take 1 cup Milk
7. Prepare 1 cup Swiss Cheese (grated)
8. Take 1/2 teaspoon Salt
9. Take 1/4 teaspoon Pepper
10. Prepare 1 Small Spaghetti Squash
11. Take Oil spray (to coat a pie pan)

Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust. Pour the egg mixture into the pan. Documents Similar To asparagus quiche with a spaghetti squash crust. Quiche is the ultimate make-ahead breakfast solution.

Steps to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):

1. Heat the oven to 400° F. Cut the Spaghetti Squash in half, longwise. Use a spoon to remove the seeds. On a foil lined pan, put the squash halves in the oven, cut side down, and bake for 40 minutes. Most of the remaining prep can be completed while the spaghetti squash is being baked.
2. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces.
3. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft.
4. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.
5. In a separate bowl, whisk together the eggs, milk, cheese, salt, and pepper.
6. When the spaghetti squash is ready and cool enough to handle, use a fork to scrape out the strands. Do not turn off the oven and keep it at 400° F.
7. In a oil sprayed pie pan, scoop the loose strands from the spaghetti squash and push them against the sides of the pie pan to form an even "crust" throughout the pan.
8. Pour the milk & egg mixture into the pan.
9. Add the asparagus, onion, and garlic on top of the egg mixture; making sure it sinks in.
10. Bake for 40 minutes until quiche is firm.

Quickly sauté your favorite veggies and mix them with eggs for an easy&nb. In this recipe, we traded out a buttery, flaky crust for a gluten-free crust made of low-carb spaghetti squash. With egg whites and mozzarella cheese binding the. But I hear spaghetti squash is low carb. I followed this recipe for a quiche I made last night.

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