Kale and Mushroom Spaghetti Squash Crust Quiche

Healthy and gluten free “crustless” spaghetti squash quiche with kale, mushrooms and extra egg whites and cottage cheese for a protein boost.

Kale and Mushroom Spaghetti Squash Crust Quiche



  • 1 medium spaghetti squash (about 2.5 lbs)
  • 1/2 tsp thyme
  • 1/2 tsp onion or garlic powder
  • 1/4 tsp salt


  • 3 cups mushrooms (sliced)
  • 1 medium onion (finely chopped)
  • 5 garlic cloves (crushed)
  • 2 cups kale (chopped & packed (I used 1 bunch of Lacinato kale))
  • 2 large eggs or 4 egg whites
  • 1 cup egg whites
  • 1 cup low fat mozzarella (shredded)
  • 1 cup low fat cottage cheese
  • 2 tsp onion or garlic powder
  • 1 + 1/2 tsp dried thyme (divided)
  • 1/2 tsp salt (divided)
  • 3/4 tsp freshly ground black pepper (divided)
  • Olive oil
  1. Preheat oven to 400 degrees F. Cut squash in half and place face side down on a baking sheet
  2. lined with parchment paper or foil. Bake for 30 minutes, remove from the oven and set aside to cool until safe to handle.
  3. In the meanwhile, preheat large skillet on high heat and grease a little olive oil. Add mushrooms
  4. and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
  5. Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 tsp thyme, 1/4 tsp salt and 1/4 tsp black pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
  6. To make the crust, seed spaghetti squash and separate flesh into strands using a fork. Add to a medium bowl along with thyme, onion/garlic powder and salt, and mix to combine. Transfer to a
  7. deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
  8. In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage
  9. cheese, previously cooked mushrooms and kale, 2 tsp onion/garlic powder, 1 tsp thyme, 1/4 tsp
  10. salt and 1/2 tsp black pepper and mix to combine. Pour into prepared crust and flatten with spatula to make sure all vegetables are dunk in the liquid.
  11. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean. Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Storage Instructions: Refrigerate covered for up to 3 – 4 days. Do not freeze.