A tasty quiche with no gluten? Believe it or not, it’s possible! Even if you (like me) think the crust is the best part, you won’t have any trouble giving it up for this recipe. This Turkey and Ricotta Spaghetti Squash Crustless Quiche is perfect for brunch.
I mentioned awhile back that spaghetti squash is one of my essential cooking ingredients. We rediscovered it a few months ago when Andrew was doing Paleo for a month. Ever since, I’ve been buying at least one spaghetti squash a week.
Spaghetti squash is great a number of ways, but I especially love using it as a substitute for starches. I had seen a few ideas for using it as a crust for quiche, so I decided to come up with my own version.
Like I said before, I love the crust on normal quiche. It’s my favorite part! So I was a little wary of a recipe that did away with it. But since I’ve been trying to avoid gluten as much as possible, I decided to give this a try.
Boy, was it worth it! The first time I made this quiche was when Andrew was on Paleo, so I just used asparagus, no cheese. I could have added the meat, but I was wanting to do a meatless meal that night. Andrew said that next time I should try adding ricotta cheese.
We love breakfast for dinner, so this quiche made a nice all-in-one dinner. It’s great for breakfast or brunch, too. Plus, it tastes great reheated the next day!
Turkey & Ricotta Spaghetti Squash Quiche
Ingredients
- 1 medium spaghetti squash
- 1 pound of ground turkey
- 6-8 pieces of asparagus
- 5 Eggs
- 1/3 cup milk
- 1/2 cup ricotta cheese
- Salt, pepper, onion powder and garlic powder to season
Instructions
- Preheat oven to 375 F. Cut the spaghetti squash in half and remove seeds. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes.
- While the spaghetti squash is cooking, cook the ground turkey thoroughly. Slice the asparagus into quarters and cook in a pan for 5-8 minutes or until cooked.
- Once the spaghetti squash is done, remove from the oven and raise the temperature to 400 F.
- Scrape the spaghetti squash out with a fork. Press it into a greased pie pan (this is the crust of your quiche).
- In a medium bowl, whisk the eggs. Add the milk and seasonings. Whisk until blended.
- Pour the egg mixture into the spaghetti squash crust. Sprinkle in the turkey, ricotta cheese and asparagus.
- Bake for 40 minutes.
What is your favorite way to use spaghetti squash to replace a starch?
Cristina says
Yum! This looks so delicious… I just recently started trying out the spaghetti squash thing, but I can imagine it makes an excellent crispy crust!
Jenna Brussee says
I am loving spaghetti squash right now! It’s such a great way to replace starches.
Kristi says
This looks delicious! Definitely going to be trying this next week!
Jenna Brussee says
Yay! I hope you love it. You’ll have to let me know what you think.
Jaelan @ Making Mrs. M says
I have been wanting to get into quiche! This looks delicious.
Jenna Brussee says
This is a much healthier version, too! I hope you enjoy it.
Paige Allison says
See, and I hate the crust on quiche! Ha! It’s too dry and over-powers what’s in the quiche. But I love a good fritatta so this would be delish.
Jenna Brussee says
You will love this, then! It blends into the egg part more than a crust does.
Gennie says
Oh wow!!! This looks delicious! I didn’t use to like quiche, but now I love it! I’ll have to try this!
Jenna Brussee says
I am the same way! Eggs in general have really grown on me. Now I eat them just about any way except for fried.
Steph @Sustaining the Powers says
Oh yum!! I love quiche! And spaghetti squash is a favorite around here too. I typically like to cook it up the same way I prepare my greek zucchini noodles recipe. I’m skeptical of losing the crust though- that’s totally my favorite part! But I’ll add it to my meal plan for next week and give it a shot because you always have great recipes!
Jenna Brussee says
I felt the same way, because the crust is SO GOOD! But since I’ve been trying to cut back on gluten this was worth a shot. I think you will like it. It’s different, but I loved it!
Miranda @ Miranda Writes says
I have never made a quiche before but I just bought a quiche dish and I think I need to christen it soon. Perhaps I’ll pick up a spaghetti squash from the grocery store… =)
Jenna Brussee says
This is definitely the recipe to christen it with! I hope you like it.
Amanda Elizabeth says
That is like the best of both worlds!!! Such a great recipe!
Jenna Brussee says
It was sooo good! Thanks for stopping by.
Nichole C says
This looks so good! We eat a lot of spaghetti squash, but I have never thought to make as a ‘crust’! So genius!
Jenna Brussee says
It worked great for a crust! You will love it.
Joanne T Ferguson says
What an interesting combination for a quiche Jenna! YUM! I do hope you will share it this week at my party on Saturday! Pinned and shared!
#ibabloggers
Jenna Brussee says
Thanks, Joanne! It was really yummy.
Anna @ The Beauty Section says
This is very interesting! I love quiche, and to be quiet honest the crust isn’t always my favorite part… so I might really like this one!
Jenna Brussee says
This is a recipe for you, then! If you try it let me know what you think.
Miz Helen says
What a beautiful Quiche and it would be delicious! Thanks so much for sharing your awesome post with Full Plate Thursday, I just pinned this recipe it looks so good! Hope you are having a great week and come back soon!
Miz Helen
Jenna Brussee says
It was delicious! Thanks for pinning it.