Spinach and Spaghetti Squash Quiche

Spinach and Spaghetti Squash Quiche

"A great quiche that doesn't go straight to your hips or take you off your diet."
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Ingredients

1 h 45 m servings 145 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pierce squash several times with a fork, and place in a microwave-safe dish. Microwave on high for 10 minutes, turn over, and continue cooking 10 minutes more. Squash flesh should be very tender inside. Set aside to cool.
  3. Cut squash in half lengthwise and scoop out seeds. Shred 1/2 cup of squash and place in a mixing bowl. Stir in egg, egg whites, evaporated milk, mozzarella cheese, and spinach until well combined. Spray a 9 inch pie place or quiche dish with cooking spray. Spread bread crumbs in the bottom and around the sides to coat. Pour egg mixture into prepared dish.
  4. Bake quiche in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Reviews

Read all reviews 42
  1. 55 Ratings

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Most helpful positive review

It could be bland, but I gave this recipe more kick by adding sauteed mushrooms, scallions and red onion to the mix with crushed garlic. I also replaced the cup of mozzerella cheese with a cup o...

Most helpful critical review

This tasted like nothing. That's what my husband said anyway. It's very nutritious, but it was really bland. I even added quite a bit of salt.

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It could be bland, but I gave this recipe more kick by adding sauteed mushrooms, scallions and red onion to the mix with crushed garlic. I also replaced the cup of mozzerella cheese with a cup o...

I'm having a hard time reviewing this recipe because I didn't make as-is. I think as-is would be very bland. But this has to be one of the most awesome base recipes ever. With any add-ins you...

Delicious and Delightful, the bread crumbs make a perfect light crust (I used italian style) and the squash makes for a nice texture and firmness to the quiche.

Decided to use the whole squash, so I doubled the recipe, except kept it a just 3 whole eggs, and 1 can (12 oz.) plus just a splash more reg. (skim) milk, as the mixture seemed kind of runny. F...

I really enjoyed this. I added some dried onion and garlic powder. Next time I will added minced garlic and some hot sauce or cayenne pepper. I will be making this often. It is also delicious ...

This tasted like nothing. That's what my husband said anyway. It's very nutritious, but it was really bland. I even added quite a bit of salt.

Wonderful recipe! I added some carmelized onions with mushrooms and bacon and it was great! I didn't tell the kid what was in the quiche and they all ate it for lunch licking their fingers! Don'...

I changed a couple of things with this recipe, and it came out very well. I used a shredded Italian cheese blend instead of plain mozzarella, used whole eggs rather than mostly egg whites, and ...

I think this recipe made an excellent base to really be creative with! I used shredded zucchini instead of spaghetti squash because I did not have any and it turned out great! I also used fresh ...

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