Double Crust Squash Quiche

July 16, 2016

Delicious breakfast or brunch .

This Quiche is very moist and full of healthy veggies.

Gluten free, Grain free, dairy free, Paleo, Ultra safe


1 spaghetti squash


½ onion

8 eggs

3 tbsp diced tomatoes(canned)


Quiche spices:


1 tbsp garlic

1 tbsp basil

1 tbsp oregano

½ tbsp smoked paprika

pinch of sage


½ lb of ground beef


meat spices:


1 tbsp basil

½ tbsp garlic

½ tsp salt

1 crushed bay leaf

pinch of sage



Bake your spaghetti squash

Cut in half

Take out seeds with a spoon

Put squash face down in a pan and put enough water in so that its ¼ a inch deep

Put in pre heated oven at 400ºF for about 30 min or until inside is soft

let cool

Prep your meat

Take your ground beef and spices and mash them together

In a skillet brown the meat with your diced onion , don't cook the meat all the way

set aside

Put it Together

Oil the pan with coconut oil

With a fork scrape out the spaghetti squash

Spread out your spaghetti squash evenly in the bottom of a 9x13 pan(first crust)

Thinly slice your zucchini (mandolin works best)

Place your zucchini layer on top of your spaghetti squash(second crust)

Spread out your meat and onions on top of your zucchini

make sure everything is even so that your eggs cover everything

In a bowl whisk your eggs and spices

Pour eggs over everything


And bake

Cover with foil for the firs half then take it off

Bake at 350ºF for 50 minutes or 400ºF for 30 minutes

Let set for 10 minutes 



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