This spaghetti squash quiche recipe swaps the usually pastry-crust quiche for a lighter meal and made extra flavourful with broccoli, bacon and cherry tomatoes.
Broccoli Florets, halved or quartered depending on size
1 Small Onion, diced
150g/5.3oz Back Bacon, chopped
100g/3.5oz Shredded Cheddar Cheese
1 Cup (250ml) Elmlea Double Cream (Heavy Cream)
1/4 Tsp Groung Nutmeg
Cherry Tomatoes, halved, for top
Salt & Pepper
Preheat oven 220C/425F.
Spaghetti Squash –
Cut the spaghetti squash in half lengthwise. Clean out the seeds and strands inside. Brush the inside with olive oil and season with salt and pepper. Place face-down on a baking tray with foil or parchment paper and bake until tender 40 to 50 minutes. Remove from oven and leave to cool till you can touch by hand. Scoop out the filling and place in a large bowl.
Reduce oven temperature to 180C/350F.
While the spaghetti squash is in the oven prepare the filling. Butter grease a 28cm/11-inch baking dish.
In a pan cook the chopped bacon just until crisp. Remove and set aside. To the same pan add a little olive oil and teaspoon butter. Cook the onions and broccoli florets together until the onions start to soften. Turn off heat and add the bacon. Transfer to the bowl of spaghetti squash and mix it altogether (set aside a few broccoli florets and bacon pieces to place on top of the quiche). Spoon the squash filling into prepared baking dish.
Beat the eggs, cream and nutmeg, together. Add the cheddar cheese and season with salt and pepper. Pour the egg mixture over squash filling and with a fork slightly move the filling to make sure the eggs went through to the bottom. Place a few broccoli florets, bacon pieces and halved cherry tomatoes on top. Season with freshly ground pepper and bake for 45 to 60 minutes, until set and top is golden.