Spinach & Feta Squash Quiche

Gluten-free | Vegetarian

Hello, brunch! I absolutely love speghetti squash and how versatile this is… this quiche has no grains in it, the squash is the base and you know what? You won’t miss a crust when you try this. Promise. The flavor combos in this dish are really well balanced as well. The squash and shallots provide a very subtle sweetness, the spinach and feta are salty, and the baked eggs with a little almond milk have a hearty texture. Perfect for basically any meal of the day… but I do love me some brunch.


  • 3 cups fresh spinach
  • 1 cup feta cheese
  • 1 shallot
  • 1 medium spaghetti squash
  • 4 eggs, beaten
  • 1/2 cup milk (I used almond)
  • 1/2 tbsp olive oil
  • pinch dried thyme
  • pinch dried dill
  • pinch pepper
  • small pinch of salt (the feta is already salty)


  1. Place the spaghetti squash in a ceramic casserole dish or glass pyrex (whole) in the oven and roast for about 30 minutes at 375f degrees.
  2. After the squash is ready, split open with a knife, scoop out the seeds and see if you can fork out the squash (it should be slightly under-done so it can continue to cook in the quiche). If you can’t fork any out yet, place back into the oven until you can.
  3. Spread she squash in a pie dish allover the bottom and up the sides a bit. If you notice liquid squeezing out of the squash, dry up with a paper towel.
  4. Saute the shallot and spinach in olive oil until tender.
  5. Separately, in a bowl, mix all other ingredients with beaten eggs.
  6. Add the shallots and spinach to the egg mix and mix.
  7. Pour the mixture over the squash in your pie dish and bake at 400f degrees for approx. 45-50 minutes. Serve and enjoy warm!

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  • ManishaOctober 12, 2014 - 1:34 pm

    does the squash get crispy? did you bake this in the cast iron?


hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.