- Prep Time : 10 minutes
- Cook Time : 50 minutes
- Coconut Oil - 1 Tablespoon (Solid)
- Garlic - 1 Tablespoon (Minced)
- Onion - 1/2 - Sliced
- Tomato - 1 Medium (Cut in 1/4 inch slices)
- Spinach - 1 cup, Shredded
- Zucchini - 1 cup, Cut in chunks
- Breadcrumbs (Optional) - 1/4 cup
- Eggs - 3 whole
- Skim Milk - 1 Cup
- Salt - 1/4 teaspoon
- Dried Thyme - 1/2 teaspoon
- Parmesan Cheese - 1/2 - 1 cup (Shredded)
Prepare your pie crust and pre-bake as necessary. (Use your own recipe or try our Spaghetti Squash pie crust.)
While your pie shell is pre-baking in a small frying pan heat the coconut oil over medium heat.
Add the garlic and stir until fragrant (about 30 seconds). Add the sliced onions and zucchini. Cook on medium until tender (about 3-5 minutes). Remove from heat.
While the veggies are frying, in a small bowl combine the eggs, milk, salt and thyme. Mix well and set aside.
Change your oven settings to 425 degrees Fahrenheit.
It's time to start layering your quiche.
Line the bottom of your pre-baked pie crust with half the bread crumbs (Or omit for Gluten Free variation). Next, layer the sliced tomatoes along the bottom of the pie crust (on top of the crumbs). Sprinkle the remaining crumbs over the tomato slices.
Add the shredded spinach over the tomatoes.
Add the onion zucchini mixture as your next layer.
Pour the egg mixture over the spinach, veggies, and tomatoes.
Sprinkle with the parmesan cheese.
Bake for 40-50 minutes (depending on your oven temperature).
Let cool for 10 minutes before serving.
This recipe will feed approximately 6 (with 1 slice per person). Each slice/serving is Weight Watchers PointsPlus 7. Reduce the cheese to 1/2 cup and eliminate the breadcrumbs and each slice is 4 PointsPlus!! These points are calculated using the Spaghetti Squash pie crust (Not traditional pie crust).
I am a huge fan of quiche! I love just about any variation and try to mix mine up as often as possible. There’s just something about a dish that you can whip together, throw in the oven and then forget about for almost an hour.
I like this recipe because it doesn’t call for heavy cream. However, I especially like this variation because it is made with a very unique crust. The crust is made using ONLY spaghetti squash. You read that correctly! I wasn’t sure how the final product would turn out but in the end, I loved it and will definitely make it again!
Check out this link on How to make a spaghetti Squash Crust.