Veggie Quiche with Spaghetti Squash Crust
Veggie Quiche with Spaghetti Squash Crust is a bright, vegetable-forward take on a classic quiche that swaps a traditional pastry shell for a light, naturally gluten-free spaghetti squash crust. It’s the kind of dish that feels indulgent yet fresh—perfect for a weekend brunch, a light dinner with a crisp salad, or a make-ahead meal you can reheat during a busy week. The crust crisps at the edges while the custard sets around tender veggies: zucchini rounds, sweet red pepper, cherry tomatoes, and thinly sliced red onion. A touch of coconut milk keeps the filling lush and creamy, and fresh basil at the end brings everything together with fragrant lift.
This recipe yields a single quiche and uses simple pantry ingredients. The flavors are bright and comforting, and the preparation is straightforward once you get the squash roasted and shredded. Below you’ll find an ingredient list, practical tips, and a clear, step-by-step method so you can make this Veggie Quiche with Spaghetti Squash Crust with confidence.
Ingredients
- 3 cups spaghetti squash, cooked
- salt and pepper, to taste
- coconut oil, for greasing
- 1 cup tomatoes, small, fresh, any color
- 1 zucchini, small, sliced into thin rounds
- 1 red bell pepper, diced
- 1/4 red onion, sliced thin
- 1 tablespoon olive oil
- 5 eggs
- 2/3 cup coconut milk, canned, full-fat
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons basil, fresh, finely sliced
Before You Start
Plan about 15 minutes of active prep and 35–45 minutes of hands-off bake time. If your spaghetti squash isn’t already cooked, roast it until tender, then shred the flesh into strands to make 3 cups. Use full-fat canned coconut milk for the creamiest custard. Prep and measure each ingredient before you begin; everything moves quickly once the eggs are whisked with the milk and seasonings.
Why this works
The spaghetti squash provides a structured, slightly crispy base that contrasts with the soft egg custard. The vegetables are sautéed briefly to concentrate their flavors and soften them slightly, so they don’t release excess water into the quiche. The coconut milk keeps the filling luxuriously smooth and stable while baking. Seasonings are modest—salt, pepper, dry mustard, and garlic powder—so the fresh basil and simple produce can shine.
Step-by-step Instructions
1. Prepare the oven and squash
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan with a light coating of coconut oil so the squash crust doesn’t stick. If your spaghetti squash isn’t cooked yet: halve it, remove seeds, place cut-side down on a rimmed baking sheet, roast at 400°F (205°C) for about 40 minutes or until fork-tender, then scrape the flesh into strands. Measure out 3 cups of the cooked spaghetti squash for the crust.
2. Form the spaghetti squash crust
Transfer the 3 cups of cooked spaghetti squash to the prepared pie dish. Press the strands evenly across the bottom and up the sides to create a compact crust layer about 1/4–1/2 inch thick. Use the back of a spoon to press firmly so the strands adhere together. Season the squash crust lightly with salt and pepper. Place the crust in the preheated oven and bake for 10 minutes to help firm it up; this prevents a soggy bottom later. After 10 minutes, remove the crust from the oven and set it aside while you prepare the filling.
3. Sauté the vegetables
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the thinly sliced 1/4 red onion and cook, stirring occasionally, for 2–3 minutes until it begins to soften. Add the diced 1 red bell pepper and the thinly sliced rounds of 1 small zucchini. Continue to sauté for 4–5 minutes, until the vegetables are tender and slightly caramelized at the edges. Stir in the 1 cup small fresh tomatoes just to warm them through; they should remain intact so they add pops of color and texture in the quiche. Remove the skillet from the heat and let the vegetables cool slightly for a couple of minutes.
4. Whisk the custard
In a medium bowl, crack in 5 eggs and whisk them until smooth. Pour in 2/3 cup full-fat canned coconut milk and whisk again until fully combined. Add 1/2 teaspoon salt, 1/4 teaspoon dry mustard, 1/2 teaspoon ground black pepper, and 1/4 teaspoon garlic powder. Whisk the mixture until the spices are evenly distributed and the custard looks glossy and uniform.
5. Assemble the quiche
Evenly distribute the sautéed vegetables across the prebaked spaghetti squash crust, spreading them in an even layer. Pour the egg and coconut milk custard over the vegetables, tilting the dish slightly if needed so the custard fills gaps and reaches the edges. Use a spatula to gently nudge any stray vegetables below the surface so the custard envelopes everything. If a few strands of spaghetti squash have come loose, tuck them back into the crust edge to maintain structure.
6. Bake until set
Place the assembled quiche in the oven set to 375°F (190°C). Bake for 25–30 minutes, or until the center is set and the top is lightly golden. To test doneness, insert a thin knife near the center; it should come out mostly clean with only a few moist crumbs attached. Avoid overbaking, which can dry the custard. If the crust edges brown too quickly, tent the quiche loosely with foil for the remaining bake time.
7. Rest and finish
Remove the quiche from the oven and let it rest on a wire rack for at least 10 minutes; resting allows the custard to finish setting and makes slicing cleaner. Sprinkle the top with 2 tablespoons of finely sliced fresh basil for a fragrant, fresh finish. Season with additional salt and pepper to taste if needed.
8. Slice and serve
Use a sharp knife to cut the quiche into wedges. Serve warm or at room temperature. This Veggie Quiche with Spaghetti Squash Crust pairs beautifully with a simple green salad, lemony vinaigrette, or a side of roasted vegetables. Leftovers refrigerate well for 3–4 days; rewarm slices in a 350°F (175°C) oven for 8–10 minutes or enjoy cold.
Notes and Tips
- Cooking the squash: If you prefer, you can microwave the squash halves face-down in a baking dish with a splash of water for 10–12 minutes until tender, then shred. Measure 3 cups of the strands for the crust.
- Preventing sogginess: Press the squash firmly into the pan and prebake for 10 minutes. Sautéing the vegetables first removes excess moisture that could make the quiche watery.
- Make-ahead: Assemble the quiche up to the point of baking and refrigerate, covered, for up to 24 hours. Add an extra 5–7 minutes to the bake time if you’re starting from chilled.
- Substitutions: Use light coconut milk if you prefer a lighter custard, though the full-fat version gives the creamiest texture. If you don’t have fresh basil, a sprinkle of dried basil or chopped parsley also works.
Why you’ll make it again
This Veggie Quiche with Spaghetti Squash Crust becomes a go-to because it’s adaptable, seasonally friendly, and approachable to make. The crust skips the fuss of rolling pastry while still offering that satisfying edge-to-edge bite. The combination of zucchini, red pepper, tomatoes, and red onion gives bright, layered flavors while the coconut milk-based custard keeps the filling smooth without relying on dairy. It’s a crowd-pleaser for brunches, potlucks, and weeknight dinners alike.
Nutritional and storage information
A single quiche yields several servings; nutritional values will vary based on portion size and exact ingredient brands. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) until warmed through, or enjoy them cold for a quick, satisfying bite.
Final thoughts
This Veggie Quiche with Spaghetti Squash Crust offers a bright, vegetable-packed centerpiece that proves you don’t need a buttery crust to enjoy a satisfying quiche. The spaghetti squash gives texture and structure, while the coconut milk custard creates a silky interior that supports the vegetables without overpowering them. It’s a recipe you can tailor to the seasons—swap in roasted mushrooms in fall, asparagus in spring, or leftover roasted vegetables any time of year. Make it your own, and enjoy every colorful slice.
Veggie Quiche with Spaghetti Squash Crust
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Season the cooked spaghetti squash with salt and pepper; if chilled, bring it to room temperature before assembling.
- Grease a pie plate with coconut oil, then press the spaghetti squash into the plate and up the sides to form an even crust.
- Slice the tomatoes and lay them on paper towels to drain while you cook the other vegetables.
- Heat the olive oil in a large skillet over medium heat; sauté the zucchini, diced red bell pepper, and sliced red onion until tender, about 4–6 minutes. Remove from heat and let cool briefly.
- In a mixing bowl, whisk together the eggs, coconut milk, 1/2 teaspoon salt, dry mustard, ground black pepper, and garlic powder, then stir in half of the sliced basil.
- Temper the egg mixture by whisking in one spoonful of the hot vegetables at a time until combined, then fold in the remaining vegetable mixture.
- Arrange half of the tomato slices in the bottom of the spaghetti squash crust, pour the egg and vegetable mixture into the crust, then top with the remaining tomato slices.
- Bake in the preheated oven until the center is set and the crust is crisp, about 30–45 minutes; check for doneness by gently tapping the plate—the center should no longer be jiggly.
- Remove from the oven, sprinkle with the remaining basil, slice, and serve warm.
Notes
- Bring cooked squash to room temperature if previously refrigerated.
- Drain sliced tomatoes to prevent excess moisture.
- Temper eggs with hot vegetables to avoid scrambling.
- Bake until the center is fully set to ensure the quiche is cooked.
