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Double Crust Squash Quiche

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
  • Bake
  • Cover with foil for the firs half then take it off or dish the same size upside down on top
  • Bake at 350ºF for 50 minutes or 400ºF for 30 minutes
  • Let set for 10 minutes