Tomato Scallion Quiche with Spaghetti Squash Crust

Another recipe from the Foodbuzz 24 24 24 event! This one is brought to you by Gretchen and Mike who I think are celebrating their 1 year wedding anniversary this week?? HAPPY ANNIVERSARY GUYS!!!! Gretchen has been doing the organic thing and I knew she'd come to the plate swinging and she didn't disappoint! John has been asking if I got the recipe yet for this because he wants to make it again already. He LOVED it. The flavors paired so well together, and it was cooked perfectly! Great job Gretchen and Mike!! And I must admit I'm not a baked egg kind of girl (bad experience at a bed and breakfast turned me off to them years ago) but I put that to the side and tried this because it just looked so good... and you know what... I LIKED IT!!! Seriously the fact that I ate it... it's damn good!


Tomato Scallion Quiche with Spaghetti Squash Crust

3 cups of baked spaghetti squash
2-½ cups mozzarella
6 organic eggs
2 cups chopped tomatoes
½ cup chopped scallions
1 cup organic heavy cream
½ teaspoon dried basil
1 teaspoon sea salt
1/8 teaspoon ground fresh pepper

Bake Spaghetti Squash:
Cut squash length-wise. Remove pulp/seeds and place face down in baking dish ¼ full of water. Place in oven 350 degrees for 45 minutes. Remove from oven, use a fork to pull cooked squash from the shell into a dish and cool. Use paper towels to remove excess water from the squash before preparing crust.

Preparing crust:
Beat 2 organic eggs. Mix eggs, 1 ½ cup mozzarella and 3 cups baked squash. Line pie dish with mixture and bake 400 degrees until the mixture solidifies into a crust. The squash mixture tends to slide down the sides of the quiche dish, so watch throughout and drawn squash back up the sides using a fork if necessary. Let cool before adding quiche mixture.

Preparing quiche:
Cut up 2 cups of tomatoes and ½ cup of scallions. Place tomatoes into spaghetti squash shell and season with basil, sea salt and ground fresh pepper. Add scallions and remaining 1 cup of mozzarella into pie shell. Beat remaining 4 organic eggs with organic heavy cream, then pour over top of tomatoes and scallions. Bake 375 degrees for 40-45 minutes. Garnish with tomatoes and enjoy!