Spaghetti Squash Bacon Quiche

This week’s post is a re-post from a personal project of mine, I loved the recipe so much that I wanted to share it here as well! I’m excited to share this simple and easy recipe that works great as breakfast, lunch, or dinner.

You’d be surprised how it easy it is to make a delicious gluten- and grain-free pie crust. This one takes 2 minutes.


Savory Paleo Pie Crust:

  • 2 cups almond flour (blanched makes a prettier finished product, but it doesn’t really matter)
  • 1 egg
  • 2 tbs rendered bacon fat (right from the fridge)
  • pinch of REAL salt or sea salt — or 2 or 3 pinches, depending on how you like it.

Mix almond flour and salt first in a food processor, then add egg and bacon fat. Mix until it forms a dough.


after roasting it sliced in half long-ways and face down in butter or ghee, you can easily take a fork and scrape out the insides. one giant spaghetti squash is enough to last in our house for over a week.

For the filling: Today’s recipe features spaghetti squash. I love spaghetti squash because it’s so versatile. I’ve used it in place of potatoes for hash browns in the morning, (obviously) as a spaghetti replacement with a tomato sauce or pesto sauce; I’ve made them into little latke-type patties, and the other night for dinner, I used them as a base for a veggie and shrimp stir fry. The options are endless, so if you don’t have a big family to feed, you can just roast the whole thing and then use it for different recipes throughout the week. (I’ve also tried freezing it for later, and it’s perfectly fine to do that too.)


  • 2 cups roasted spaghetti squash (I roast mine by melting a couple of tablespoons of ghee on a cookie sheet and placing the squash halves face-down. I roast for about 40 minutes at 350)
  • 4 pasture eggs
  • 2 big fistsful raw baby spinach
  • 1 tbs olive tapenade (You can use other flavor if you don’t have this. Fresh parsley, oregano, sage, season salt, and lemon pepper would all be great.)
  • 3 tbs-1/4 cup unsweetened almond milk — eyeball this, you might need a little more or a little less


  1. Preheat oven to 375°F
  2. In a large mixing bowl, beat eggs and add in the spaghetti squash and spinach until everything is coated and equally mixed
  3. Start adding in the almond milk, continuing to whisk until you achieve the right texture (not too liquidy, not too sticky).
  4. fry 4 pieces thick cut bacon, just underdone — they’re going in the oven to cook the rest of the way, cut in half
  5. pour filling into raw pie crust and place the bacon halves like spokes on top of the filling
  6. Bake for 30 to 40 minutes, depending on your oven — it should be firm in the center when it’s done

you can cut the bacon smaller and arrange it however you want. I just thought this was pretty!

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