Bacon & leek quiche with spaghetti squash crust

baconleekquicheslice Spaghetti squash is a fantastic substitute for spaghetti or noodles. It is yellow and melon like in appearance and the flesh (once cooked) resembles spaghetti (hence its name). It is usually available in Australia in April & May.  This afternoon, I made a delicious pumpkin, bacon and leek quiche using spaghetti squash as a crust.There are few steps in making this quiche, but the results are amazing.


The crust does not burn and is not crispy and forms a perfect gluten-free, paleo friendly base for a quiche. It looks impressive on a plate and I’m sure your family, friends and guests will be amazed. Not to mention the fact that my dairy-free quiche filling is delicious!  


Bacon & leek quiche with spaghetti squash crust
Dairy free & gluten free. Bacon, pumpkin & leek quiche with a spaghetti squash crust.
Paleo Princess:
Cuisine: Modern Australian
  • 1 Spaghetti squash
  • 7 eggs
  • 2 cups cooked & mashed pumpkin (see notes)
  • 1 teaspoon italian herbs
  • 1.5 cups diced bacon
  • 2 cups chopped leek
  • ½ teaspoon himalayan salt
  • 2½ tablespoons coconut flour
  • 1 Tablespoon of coconut oil or ghee
  • ½ Tablespoon of cracked pepper
  1. Preheat oven to 175 degrees celcius
  2. Cut the spaghetti squash in half lengthways
  3. Place the spaghetti squash face down onto a baking tray lined with baking paper.
  4. Place the spaghetti squash into the oven and bake for 30-35 minutes.
  5. Remove the spaghetti squash from oven and leave the spaghetti squash face down on the tray to cool.
  6. Once cool, you can remove (spoon out) the seeds from the spaghetti squash.
  7. Using a fork, you can slowly remove the flesh of the spaghetti squash which will have a noodle like appearance.
  8. Place the spaghetti squash noodles in a bowl and mix through ½ teaspoon of himalayan salt. This is to assist in removing some of the moisture from the noodles.
  9. After 15 minutes, taking a handful of spaghetti squash at a time, squeeze the noodles in your hand over the sink to remove excess water.
  10. Place the drained noodles into a bowl and mix in 1 teaspoon of mixed italian herbs. Set aside.
  12. Heat the coconut oil (or ghee) in a frypan and add leek, continuously stirring until leek has softened, then place leek in a large bowl.
  13. Return frypan to heat and fry bacon until cooked and slightly crisp, then remove from heat and place bacon in the large bowl with the leek.
  14. Crack eggs into a medium sized bowl and whisk until fluffy.
  15. Add mashed pumpkin to the egg mixture and whisk until well combined.
  16. Pour the egg mixture into the large bowl and mix well until all ingredients (ie. the egg mixture, bacon & leeks) are well combined.
  17. Final step is to add the pepper and coconut flour and mix until combined.
  18. Set aside quiche mixture
  20. Grease the quiche tray or ceramic pie dish with coconut oil.
  21. Evenly spread and press the spaghetti squash noodles into the bottom and sides of the pie dish to form the crust.
  22. Pour the quiche mixture into the pie dish, making sure that the quiche mixture sits just below (ie. not above) the top of the spaghetti squash crust.
  23. Place in the oven for 30-35 minutes or until the quiche is golden brown and the middle is firm to touch.
  24. Remove from oven and cool slightly before serving.
I recommend using a kent or japanese pumpkin. To make the mashed pumpkin, simply cut the pumpkin into cubes and place in pot of hot water & boil until pumpkin is soft. Drain water and mash.

Save the seeds from the spaghetti squash and leave them to dry on a paper towel preferably for at least 2 days – so you can plant the seed and grow your own.

If you happen to have any quiche filling left over (as I did), you can place in a small oven proof dish or ramekin and place in oven. It will make a lovely crustless quiche.