Spaghetti Squash Crust Quiche

Ingredients:

1 medium sized cooked spaghetti squash, you will use 2 1/2 to 3 cups of it's meat for this recipe

2 tbsp butter (or coconut oil or ghee)

6 large eggs, beaten

1 cup coconut or almond milk

1 bunch of green onions chopped, about 1 cup

1 tomato thinly sliced and halved

Salt and pepper to taste

Optional: 1/4 cup goat cheese

- Preheat oven to 400 degrees

- Add 2 tbsp butter to 2 1/2 - 3 cups spaghetti squash meat and mix well. Salt and pepper to taste

- Press spaghetti squash into a crust form in a pie dish, patting up the sides and across the bottom

- Bake 8-10 minutes, until slightly crispy and golden. Set aside

- Whisk eggs, milk, salt and pepper together

- Pour mixture on top of spaghetti squash crust. Add green onions and goat cheese throughout, evenly. Place tomato slices on top decoratively (You can get super creative with your fillings!)

- Bake for 30-40 minutes until eggs baked through and golden browned. Enjoy!

Picnic Perfect Quiche

Ingredients:

1 Gluten-free frozen pie crust (I love the Whole Foods brand, rice flour one, so good!)

8 beaten eggs

1/4 cup almond milk

1/2 tsp olive oil

1 small sweet onion, chopped

1 head of broccoli florets, cut into bite size pieces (you can use frozen)

1 red bell pepper, chopped

1 tsp garlic powder

Salt and Pepper to taste

- Heat oven to 375 degrees

- Remove frozen pie crust from freezer and let begin to thaw

- Heat pan on stove to medium heat, add olive oil

- Add onion and sauté for 2 minutes

- Add broccoli and red pepper, cook until all vegetable are soft

- Add garlic powder and salt and pepper

- Combine beaten eggs, almond milk and salt and pepper

- Pour mix of veggies into pie crust and pour egg mixture on top

-Place in preheated oven for 40 minutes or until cooked through

Super easy and super yummy! If you prefer a crispier crust, you can pre bake the crust for 15 minutes empty before adding the filling.