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!
- 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
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?