Spaghetti Squash Crusted Sausage Quiche
I live my life in search of ways to eat butter. Probably one of my favorite options would be in the form of pastry crust. If you’ve ever made pastry crust, especially my all time fave whole wheat quiche crust, you know that it’s essentially butter mixed with just enough other stuff to stop it from dissolving into a pile of liquid gold. So when we decided to make a quiche for Sunday Funday during the Whole30, I was admittedly bummed out to have to skip my traditional butter-fest. I was also concerned that serving this quiche to our non-Whole30 guests would be a disaster. Would anyone like a crust made of squash? Will a crust made of squash even take the form of crust, or would we just be serving a sloppy pile of veggies and sausage? To my surprise, my fears were unfounded. I’m pretty sure one of our friends didn’t even realize the crust was made of veggies, but to be fair he was raised in a household with four voracious boys and quickly learned to eat first, think later. As you can see from the picture, it held up and looked just like a normal slice of quiche. Of course, at the end of the day, it’s not buttery pastry, but it’s definitely a tasty way to use up some Fall produce, not to mention cut back on a calorie or a hundred…
- 1 spaghetti squash, stem trimmed off, cut in half long-ways, seeds scooped out
- olive oil
- 3/4 lb pork breakfast sausage (store bought, or make this one with sugar, or this one that’s Whole30 friendly)
- coconut oil
- 6 eggs, whisked
- 1-1/2 Tbsp fresh parsley (or 1/2 Tbsp dried)
- 1-1/2 Tbsp fresh basil (or 1/2 Tbsp dried)
- salt, to taste
- pepper, to taste
- a handful of sliced mushrooms, chopped
- Preheat the oven to 400 degrees.
- Rub the cut sides of the squash with olive oil, and place cut side down on a parchment-lined baking sheet. Bake for 30-50 minutes, or until the top of squash can easily be pierced with a fork (bigger squash = more cooking time). Remove from oven and set aside to cool. Once squash is cool, use a fork to pull out the strands. Set aside. (This step can be done in advance, store the strands in the fridge until needed).
- Turn oven down to 350 degrees.
- Place sausage in a medium pan over medium heat. Saute until it is no longer pink, breaking it up with a wooden spoon as you go. Remove from heat and drain on a paper towel-lined plate.
- Grease a pie pan with coconut oil. Press squash into the pan and up the sides, trying to make it even. You may not need all of your squash, depending on how big your squash was. You definitely want a solid layer, but not crazy thick.
- Whisk eggs, parsley, basil, salt and pepper in a bowl. Pour into the crust.
- Sprinkle sausage into the quiche, followed by the mushrooms.
- Bake 30-45 minutes, or until it’s no longer jiggly. Once it’s not jiggling, turn on the broiler and let it brown on top for about 2 minutes (tops! be careful!).
- Allow to stand for at least 5 minutes. Cut and serve.