Paleo Bacon, Cherry Tomato, Basil and Egg Quiche a Spaghetti Squash Crust
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Recipe type: Breakfast
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This Paleo Bacon, Cherry tomato, Basil and Egg Quiche with a Spaghetti Squash crust will knock your socks off. Great to prepare on a Sunday for the week or bring to a brunch.
Ingredients
  • 1 spaghetti squash, 2lbs, cut in half and deseeded
  • 2 tablespoons of a fat of your choice (I used avocado oil which is great for high temperature cooking)
  • 10 pieces of bacon (the more the merrier, right?)
  • 1 cup of cherry tomatoes, chopped in ¼s
  • ¼ cup of fresh basil
  • 8 eggs, whisked
  • ¾ cup of full fat coconut milk (from the can)
  • BIG pinch of nutmeg or cinnamon
  • 1 cup of frozen spinach (optional)
  • salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Take your spaghetti squash and cut it in half. Try to cut it in half to allow both sections to evenly cook. Finally deseed it.
  3. Place your choice of fat on the flesh of the spaghetti squash and place it flesh down on a lined cookie sheet.
  4. Cook in the oven for almost an hour until you can see the crust/ skin turn a little brown and you can touch the skin and it indents.
  5. Halfway during your roasting process, you can start assembling the rest of your quiche. Take your bacon first and cook it in a saute pan. I cook the bacon in two batches watching closely that they do not burn. When the first batch is done save your bacon fat that was rendered for a rainy day. We use bacon fat to fry up eggs, vegetables, basically anything. Saute the second batch and once it is done cooking, take the bacon out of the grease and save some of the bacon fat leaving enough (about a tablespoon) in the pan to saute your tomatoes. Chop all your bacon into little strips and set aside. Another option if you are doubling the recipe to cook in a Pyrex is to cook the bacon on a lined cookie sheet with a rack over it for 15 minutes. This way you can bake at least 10 pieces of bacon at a time.
  6. Saute your tomatoes in the same pan where the bacon fat is in. This step is not necessary, but it gives the tomato a fire roasted/ charred flavor that adds another dimension to the quiche.
  7. Whisk your 8 eggs together with the coconut milk and spices and also set aside until the spaghetti squash is done roasting.
  8. Once the spaghetti squash is done roasting, take gloves or oven mits and scoop out the spaghetti squash into a pie plate. If you are in no rush then let your spaghetti squash cool first.
  9. Take the spaghetti noodles and push and spread it along the entire pie pan like you would if it was a real pie crust.
  10. Once the “pie crust” is evenly spread out, then add the egg and coconut milk mixture.
  11. Wash and chop your basil and set aside.
  12. Once the egg mixture is in the crust, go add the frozen spinach if you are adding, then the bacon, charred tomatoes and fresh basil in that order.
  13. Bake in the oven at 350 degrees for 35 minutes until the center is firm. Sometimes I add ½ heaping cup to 1 cup of chopped kale or spinach to this recipe to add more vegetables. If you do add the spinach, I would recommend you add two more eggs and ¼ cup of coconut milk to cover the spinach or kale. Hopefully your pie pan can hold it. Please allow for some rising. If your pie pan cannot hold it, make it in a bigger dish but allow for more time to bake longer.
Recipe by Our Full Plate at http://ourfullplate.com/recipes/paleo-bacon-cherry-tomato-basil-egg-casserole-spaghetti-squash-crust/