This recipe takes your favorite tomato and feta quiche to a whole new level with a unique and healthy twist: a spaghetti squash crust! This gluten-free and low-carb option is just as flavorful and satisfying as the traditional pastry crust, making it a perfect choice for those seeking a lighter and more nutritious alternative.

Ingredients:

For the Spaghetti Squash Crust:

• 1 medium spaghetti squash (about 2 pounds)
• 1/2 teaspoon olive oil
• Pinch of salt

For the Quiche Filling:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Roma tomatoes, diced
• 1/2 cup chopped fresh spinach (optional)
• 4 large eggs, beaten
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup milk (dairy or non-dairy)
• 1/4 teaspoon dried oregano
• Pinch of salt and black pepper

Instructions:

Preheat the oven: 

Preheat your oven to 400°F (200°C).

Prepare the spaghetti squash: 

Pierce the spaghetti squash a few times with a fork. Drizzle with olive oil, season with salt, and roast whole on a baking sheet for 45-50 minutes, or until tender.

While the squash roasts, prepare the filling: 

Heat olive oil in a skillet over medium heat. Add the onion and cook until softened

about 3-4 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

Add the tomatoes and spinach (optional): 

Add the diced tomatoes and cook for 5-7 minutes, or until the tomatoes soften and release their juices. If using spinach, add it towards the end of cooking and stir until wilted.

Whisk the eggs and cheese: 

In a bowl, whisk together the eggs, crumbled feta cheese, Parmesan cheese (if using), milk, oregano, salt, and pepper.

Assemble the quiche: 

Once the spaghetti squash is cooked, remove it from the oven and let it cool

slightly. Using a fork, scrape out the flesh of the squash, creating long strands. Discard the stringy center and measure out 2 cups of the spaghetti squash strands.

Combine the filling and crust: 

In a mixing bowl, combine the cooked spaghetti squash strands, egg mixture, and cooked vegetables. Stir well to ensure everything is evenly distributed.

Bake the quiche: 

Pour the mixture into a greased pie dish. Bake for 35-40 minutes, or until the filling is set and the top is golden brown.

Cool and enjoy: 

Let the quiche cool slightly before serving. Enjoy it warm or at room temperature.

Preparation Time:

Approximately 10 minutes (plus roasting time for spaghetti squash)

Cooking Time:

Approximately 30-40 minutes

Nutritional Values (per serving, without optional add-ins)

Nutrition	Values
Calories	400-450
Protein	20-25g
Fat	20-25g
Carbohydrates	30-35g
Fiber	7g
Vitamin	Good

Tips:

• For a crispier crust, pre-bake the empty spaghetti squash shell for 10 minutes at 400°F (200°C) before adding the filling.
• If the filling seems too liquid, add a tablespoon or two of grated Parmesan cheese to absorb some of the moisture.
• Feel free to add other vegetables to the filling, such as bell peppers, mushrooms, or broccoli.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

This Tomato & Feta Quiche with Spaghetti Squash Crust is a delicious and innovative way to enjoy a classic dish. It’s perfect for a satisfying breakfast, brunch, or light dinner, and it caters to dietary needs with its gluten-free and low-carb elements. So, try it out and enjoy the unique combination of flavors and textures!