Ingredients
Scale
- 1 medium spaghetti squash
- 6 ounces turkey beef bacon, chopped
- 4 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
- Step 2: While the squash is roasting, heat a skillet over medium heat and add the chopped turkey turkey bacon. Cook until crispy, about 5-7 minutes. Remove from heat and set aside.
- Step 3: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Step 4: Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape out the flesh into strands and add it to the egg mixture. Stir in the cooked turkey turkey bacon and shredded cheese.
- Step 5: Pour the mixture into a greased pie dish or baking dish. Bake in the preheated oven for about 30-35 minutes, or until the quiche is set and lightly golden on top. Allow it to cool slightly before slicing and serving.
Notes
- For optimal freshness, store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm individual slices in the microwave for about 30-60 seconds or reheat in the oven at 350°F (175°C) for about 10 minutes to maintain its crispy texture.
- Serve your quiche with a fresh side salad or a dollop of sour cream for added creaminess and flavor contrast.
- For extra flavor, consider adding chopped fresh herbs like chives or parsley to the egg mixture before baking; they pair wonderfully with the savory beef bacon and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 280
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 2g