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Lightened-Up Apple, Squash & Bacon Quiche

Lightened-Up Apple, Squash and Bacon Quiche Recipe
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SERVINGS

6

PREP TIME

45 min

TOTAL TIME

1 hr 20 min

GLUTEN FREE

YES

This high-protein, gluten-free quiche recipe is made with a spaghetti squash crust and is filled with dry aged bacon, cheddar cheese and tart apples.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
1 small spaghetti squash
1 teaspoon olive oil
4 large eggs
2 large egg whites
5 slices Jones Dairy Farm Dry Aged Bacon, cooked and chopped
2/3 cup shredded, sharp cheddar cheese
2/3 cup plain, low-fat greek yogurt
1 large tart apple, peeled, cored, and grated (Granny Smith works best)
1/2 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon nutmeg
 
DIRECTIONS
Preheat oven to 400°F.

Cut spaghetti squash in half lengthwise; remove seeds and pulp. Brush insides with olive oil. Place squash halves cut-side-down onto foil-lined baking sheet, and bake for 30 minutes or until fork easily pierces through squash skin. Once cooked, let cool to the touch before gently scraping squash flesh with a fork to remove spaghetti-like strands; set aside. 

While squash cooks, prepare quiche filling. In medium-sized bowl, whisk eggs and egg whites. Add remaining ingredients and stir until well combined. 

Press squash strands into bottom and up sides of lightly-greased pie pan, creating an even layer. Pour quiche filling over squash crust. 

Bake for 35 to 40 minutes, until filling is set. 
 

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Ingredients

1 small spaghetti squash
1 teaspoon olive oil
4 large eggs
2 large egg whites
5 slices Jones Dairy Farm Dry Aged Bacon, cooked and chopped
2/3 cup shredded, sharp cheddar cheese
2/3 cup plain, low-fat greek yogurt
1 large tart apple, peeled, cored, and grated (Granny Smith works best)
1/2 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon nutmeg
 

Directions

Preheat oven to 400°F.

Cut spaghetti squash in half lengthwise; remove seeds and pulp. Brush insides with olive oil. Place squash halves cut-side-down onto foil-lined baking sheet, and bake for 30 minutes or until fork easily pierces through squash skin. Once cooked, let cool to the touch before gently scraping squash flesh with a fork to remove spaghetti-like strands; set aside. 

While squash cooks, prepare quiche filling. In medium-sized bowl, whisk eggs and egg whites. Add remaining ingredients and stir until well combined. 

Press squash strands into bottom and up sides of lightly-greased pie pan, creating an even layer. Pour quiche filling over squash crust. 

Bake for 35 to 40 minutes, until filling is set. 
 
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