Hello, I am Elise. Today, we’re going to make asparagus quiche with a spaghetti squash crust (low carb) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) Recipe
Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Asparagus Quiche with a Spaghetti Squash Crust (Low Carb) is something that I’ve loved my whole life.
To get started with this recipe, we have to 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 cook that.
The ingredients needed to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):
- Take 13 ounces Asparagus
- Make ready 1/2 Small Yellow Onion
- Get 2 cloves Garlic
- Make ready 1 teaspoon Olive Oil
- Get 5 Eggs
- Take 1 cup Milk
- Make ready 1 cup Swiss Cheese (grated)
- Make ready 1/2 teaspoon Salt
- Prepare 1/4 teaspoon Pepper
- Make ready 1 Small Spaghetti Squash
- Make ready Oil spray (to coat a pie pan)
Instructions to make Asparagus Quiche with a Spaghetti Squash Crust (Low Carb):
- 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.
- Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces.
- Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft.
- Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.
- In a separate bowl, whisk together the eggs, milk, cheese, salt, and pepper.
- 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.
- 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 evencrustthroughout the pan.
- Pour the milk egg mixture into the pan.
- Add the asparagus, onion, and garlic on top of the egg mixture; making sure it sinks in.
- Bake for 40 minutes until quiche is firm.
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