Wednesday, June 18, 2014

Gluten Free Paleo Quiche Recipe

Monday night I had a friend over for some girl time, wine, chatting, dinner and crafts! I wasn't sure what to make but knew we had plenty of ingredients to make something healthy and delicious. We bought a spaghetti squash about 10 days before and hadn't had a good excuse to use it until now. I remembered seeing on Pinterest some intriguing recipes using spaghetti squash as a quiche crust and decided to go for it. We winged the recipe but it came out so yummy, I had to jot it down share. 

Paleo Quiche Recipe (Makes 2 pies)

3 tbsp Olive Oil
1 Spaghetti Squash
1 Spring Onion
3 Cloves Garlic
3 Zucchinis
1 lb Ground Beef
3-4 Eggs
Salt and Pepper to taste
Serve with Homemade Jalepeno Hot Sauce

Preheat oven to 350 degrees. Lightly coat the inside of two standard sized pie dishes with olive oil to prevent sticking. Start by cutting the spaghetti squash in half lengthwise and scoop out the seeds, either compost or roast the seeds like you would pumpkin seeds. Place squash halves on a baking sheet cut sides up, sprinkle with a bit of olive oil and bake in oven for about an hour or until fork tender.

While squash is in the oven start prepping other the veggies. Heat up 1 tbs olive oil in a skillet on medium low heat. Chop up spring onion (bulb) add it to the skillet, roughly chop green part and set aside for garnish. Chop zucchini in to half inch pieces add it to the skillet with onion and sauté until golden, about five minutes. Heat up 1 tbs olive oil in another skillet on medium heat, chop garlic then add it to the oil, let cook for about a minute then add the ground beef. Cook beef until it's light golden brown, strain out water if needed. Set aside both beef and veggie mixture to use later. 

When squash is fork tender, remove it from the oven to let cool for a few minutes. Meanwhile, crack 3-4 eggs in a bowl then beat, adding a bit of water or milk if desired, set aside. Using a fork rake out all the 'spaghetti' strands in both halves. Once you get all of the strands separated from the skin dump the squash in the greased pie dishes, one half of the squash per dish. Press the squash down in the center and up the sides to make a pie crust shape. Then divide up the meat mixture in two and distribute on top of the crust, do the same with the veggie mixture then pour beaten eggs on top. Sprinkle with salt and pepper to taste. Bake quiches in the oven on 350 degrees for about 20 minutes. Take out, let cool and sprinkle the green onions on top for garnish. Serve warm or cold, we enjoyed it with a few dashes of my homemade jalepeno hot sauce.

{The finished product!}