Kale, Spinach and Mushroom Quiché with Spaghetti Squash Crust

Kale, Spinach and Mushroom Quiché with Spaghetti Squash Crust

Ingredients:

1/2 Medium spaghetti squash (heaviest for it’s size)

4 eggs

¾ yellow/white onion diced

3 Stems fresh kale washed, destemmed and torn into small pieces

1 Cup/handful fresh spinach torn or roughly chopped

8 oz. sliced or chopped cremini mushrooms

¾ Cup low-fat cottage cheese

¼ Cup fresh grated parmesan

¼ Cup grated cheddar or Mexican blend

Olive oil

Spices/herbs:

Fresh ground pepper (to taste)

Salt (to taste)

½ tsp Parsley

½ tsp Basil

1/8-1/4 tsp Garlic Powder

Pinch of ground

coriander

Pinch of Dill (optional)

Pinch of Ground sage (optional)

Instructions:

Preheat your oven to 400 degrees. While the oven is warming, halve and deseed spaghetti squash.

 

Place face down on a cookie sheet.

Bake for 30-40 minutes. Allow to cool.

I have found that about ½ of a spaghetti squash will make enough for one 9 in. pie. While squash is baking, using a little bit of paper towel and just enough olive oil to coat the bottom and sides of your pie plate. Once the squash has cooled enough, use a fork and transfer the squash into the pie pan and press the squash evenly in and along the sides of the pan. (You can do this part early and chill in the fridge until you are ready to cook the filling)

Filling: In a med/lg sauté pan or skillet, drizzle a little olive oil in the pan and sauté onions over medium to medium-high heat until almost translucent. Add kale, spinach and mushrooms and continue to brown with lid on, stirring as needed until the kale cooks down and softens. Remove from heat and set aside to cool slightly.

While oven preheating oven to 400 degrees, in a medium bowl, combine, eggs, cheeses and spices/herbs. 

Stir until well combined. Add the cooked ingredients once they have cooled a little, and then transfer ingredients onto your spaghetti crust, pressing down gently with spoon or fork to evenly distribute (it will cook down a little so it’s ok if it is a little higher than your crust.)

Cook for 40-60 minutes until cooked all the way through (when a knife or fork comes out clean after checking.) and it browns a little on top. 

Eet Smakelijk as the Dutch would say!