Ever since I turned Paleo, I became a breakfast person. Although constantly coined as the most important meal, Pre-Paleo I would without a doubt skip breakfast. No wonder, I was always on my a$$. Anyway, if I did eat breakfast it would be a quick bowl of cereal or oatmeal. Again, that explains the no energy or the sugar spikes I experienced throughout the majority of my adolescence. Now Post-Paelo, I love love love breakfast. That is an understatement. It really is now MY most important meal. I have grown to love eggs and bacon, or eggs and any protein for that matter, but I soon came confronted with an issue. I loved my eggs, but I knew that I did not have the time to make restaurant grade breakfasts in the middle of the work week. What is a girl to do?
I pride on my ability to meal prep. I will be honest I may not LOVE it (of course I would rather get a pedicure than cook), but I do it because it saves my sanity and it saves my wallet for sure. I am a busy lady and I need to have enough energy to get through the day so when I plan ahead and make meals ahead of time, I find myself so happy. Every Sunday, I plan my meals for the week and then I choose one meal that will last us all week to make life easier. While sometimes I make a big vegetable soup or a batch of my avocado chicken salad to get us through lunch, I almost always make breakfast for the whole week for my husband and I. I have two egg casseroles (this and this) and two hash recipes (this and this) that I usually rotate between. I also have another acorn squash hash that we are loving right now that I will post later, so stay tuned for that. As much as I love my yummy casseroles, I was getting bored and wanted to try something new.
Having that said, although I make these fancy casseroles for the week, I also serve them for brunches, which I absolutely love. When did brunches get to be so cool? In your thirties, right? No twenty-somethings host brunches, right? Ha! If they do it’s called “Kegs and Eggs.” Who would have thought I would grow up to be the mimosa loving, fancy casserole or quiche kind of girl?!?!
I have made this quiche at my promotion party brunch and later on Easter and it was a hit so I knew I had to blog about it, share it and add it to my breakfast plan ahead rotation STAT.
Let me know what you think.
- 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
- Preheat oven to 400 degrees.
- 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.
- Place your choice of fat on the flesh of the spaghetti squash and place it flesh down on a lined cookie sheet.
- 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.
- 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.
- 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.
- Whisk your 8 eggs together with the coconut milk and spices and also set aside until the spaghetti squash is done roasting.
- 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.
- Take the spaghetti noodles and push and spread it along the entire pie pan like you would if it was a real pie crust.
- Once the “pie crust” is evenly spread out, then add the egg and coconut milk mixture.
- Wash and chop your basil and set aside.
- 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.
- 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.
So what is your favorite quiche to make for brunches?
See your Recipe Book.