Mushroom & Kale Quiche with Spaghetti Squash Crust

Mushroom & Kale Quiche with Spaghetti Squash Crust Recipe

Here's a recipe that takes advantage of fall produce goodness in a convenient one-dish complete meal. Meaty mushrooms and kale meet our Autumn Spice Blend and Sage & Wild Mushroom Olive Oil for one big umami party. Plus, leftovers pack nicely in a lunch box and warm up beautifully.

Ingredients for the Spaghetti Squash Crust:

1/2 spaghetti squash, seeded

1/2 oz Autumn Spice Blend

1 tsp salt

1 egg white

Ingredients for the Quiche Filling:

Sage & Wild Mushroom Extra Virgin Olive Oil

1 cup sliced mushrooms

1 cup kale packed 

1/2 large yellow onion, finely diced

2 eggs plus 1 egg yolk 

3/4 cup heavy cream (whole milk works well, too)

1/2 tsp salt

1/2 tsp ground white pepper

Freshly grated nutmeg

1 cup grated cheddar or mozzarella cheese

Recipe for Mushroom and Kale Quiche with Spaghetti Squash Crust


Preheat oven to 375 degrees. Sprinkle the spaghetti squash with the Autumn Spice Blend. Bake, cut side up, for 20 minutes. Turn and bake cut side down for an additional 20 minutes or until a knife easily inserts into the squash. Remove from oven and allow to cool enough to handle.

While the spaghetti squash is baking, in a saute pan, drizzle about 2 Tbl Sage & Wild Mushroom Extra Virgin Olive Oil and heat over medium-high heat. Add the mushrooms and saute until golden brown. Move to a plate. Add the onions and saute until golden. Add the kale and saute until wilted. Move to the plate with the mushrooms.

Using a fork, scrape the spaghetti squash strands from the skin of the squash. Place in a large bowl and add the egg white and salt. Stir to combine.  Press the squash into an 8-inch pie pan to form a crust. Place in the oven to bake for 7-10 minutes--just to cook the egg whites and set the crust. Remove from the oven and allow to cool slightly. Place the mushrooms, kale and onions on the spaghetti squash crust. Sprinkle the cheese on top. 

In a bowl, whisk the eggs and remaining egg yolk with the heavy cream (or milk). Add the salt, white pepper and nutmeg. Pour this mixture over the vegetable mixture in the pie plate. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and the center is just slightly jiggly. Allow to cool for a few minutes. Serve warm.

Search our shop