Monday, October 28, 2013

Meatless Monday: Kale Quiche with Spaghetti Squash Crust

I love this recipe for an easy family friendly meal that is big on is also perfectly seasonal, and makes for easy leftovers...if there is any left! BONUS: Gluten free!

1 medium spaghetti squash
Olive oil
1 clove of garlic, minced
1 small onion, finely chopped
2 handfuls of torn kale leaves
4 eggs
1/4 cup of parmesan cheese
1/4 cup shredded Vermont cheddar cheese
3/4 cup milk
salt and pepper to taste

1. Preheat your oven to 400 degrees, and line a cooking sheet with a Silpat.

2. Cut the spaghetti squash in half, and place face down on the Silpat. Allow to cook in the oven for 25 minutes. Allow to cool until easily handled.

3. Meanwhile, beat 4 eggs in a bowl, and add milk, cheeses, salt, pepper. Set aside.

4. In a medium pan, heat olive oil and add onion and garlic, cooking until translucent and fragrant.

5. Add the kale, cooking quickly, and allow to cool.

6. Add the kale to the milk mixture, stirring until just combined.

7. Scrape the spaghetti squash, and press into a pie pan sprayed with Pam.

8. Pour the filling and bake in the heated oven (still at 400 degrees) for about 35 minutes, or until a knife comes out clean when inserted in the center.

9. Allow to cool before cutting into slices. Enjoy!

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