This leek and mushroom quiche is made with a roasted spaghetti squash crust that’s going to knock your socks off. Because the crust is made from squash, this quiche is gluten free and vegetarian. I think this quiche is even better the second day and heats up like a dream. All of that makes it a fantastic option for the holidays. Overnight guests? Hosting a brunch? Serve up a few of our leek, mushroom and spaghetti squash quiches and watch them disappear before your eyes.
To make this quiche we start off by slicing leeks. You’ll discard the darker green portions and use only the bottom white portion. I find it easier to slice the leeks if I cut them in half vertically first, creating two halves and then slicing.
We’ve opted to use baby portabella mushrooms. We’re quartering them because we prefer larger chunks throughout our quiche. If you want to slice them, go right ahead, just watch them while they’re sautéing as the slices will cook up faster than the quarters. You’re welcome to use buttons or even a blend of mushrooms.
Once our vegetables are sliced, we’ll sauté until just softened.
Roasting spaghetti squash couldn’t be easier. This step can also be done the night before when you’ve already got the oven fired up for dinner. Simply cut the squash in half vertically, scoop out and discard the insides and place it on a rimmed baking sheet. Drizzle a little olive oil and season with salt and pepper. Bake until tender. Easy peasy.
To create the crust, you’ll use the tines of your fork and scrape the squash so it comes out in strands. Transfer the strands to your pie dish and either using your hands or a measuring cup press it into the dish to create a crust.
Beat your eggs and heavy whipping cream together. Dump in the grated cheese, leek/mushroom mixture and season with salt and pepper.
We’ve grated our cheese for this quiche using the handy KitchenAid® Food Processor Attachment. The Food Processor Attachment attaches quickly and easily to the hub of your KitchenAid® Stand Mixer. You’ll be amazed at how it makes grating/prepping hard cheeses (and so much more) a snap. In addition to the convenience and ease of prep, I love that I can use the attachment as needed and then I can store it away, saving me precious counter space that a full size food processor would take up.
Pour the mixture into your pie dish. I like to place the dish onto a rimmed baking sheet just in case there happens to be any spills.
We’ll bake this until the center is set and the top is golden.
I’ve made this quiche at least a dozen times in the past few months, and I hope you and your family love it as much as we do!
Mushroom and Leek Quiche with Spaghetti Squash Crust
1 spaghetti squash
2 tablespoons + additional for drizzling – extra virgin olive oil
8 ounces baby bella mushrooms – quartered
2 leeks – sliced
5 large eggs
1 cup heavy whipping cream
1 cup grated Edam cheese* (see notes)
Preheat oven to 400 degrees.
Cut squash in half vertically. Scoop out and discard seeds. Light drizzle squash halves with olive oil and season with salt and pepper.
Place squash halves onto a rimmed baking sheet lined with parchment paper (or silicone mat). Bake for 30 minutes OR until squash is fork tender. Allow to cool enough to handle.
While squash is baking, in a large sauté pan heat 2 tablespoons olive oil over medium heat. Add leeks and cook until softened. Add mushrooms, season with salt and pepper. Continue cooking until softened. Remove from heat and set aside.
Into a large mixing bowl whisk together eggs and cream. Season with salt and pepper. Add cheese and mushroom mixture. Set aside.
Using fork tines, scrape squash creating squash strands. Transfer squash to a deep dish pie dish. Using hands or a 1 cup measuring cup gently press and form squash into a crust** (see notes)
Pour egg mixture into the pie dish. Bake for approximately 35-40 minutes OR until eggs are set. Allow to cool prior to cutting and serving.
*Use KitchenAid® Food Processor Attachment to grate cheese.
**Depending on the size of your spaghetti squash you may or may not need all of the squash to create the crust.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*