Spinach & Feta Quiche w/ Spaghetti Squash Crust

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By Francesca Patterson

Quiche is one of the most underrated dishes. I frequently overlook how quintessential this meal is until I make one again. It’s so simple, endlessly versatile, and a complete nutritional meal to have prepped in your fridge!
With a spaghetti squash and a little amount of Parmesan, you can make a vegetable crust that takes the classic up a notch. This recipe layers bright & flavorsome caramelized onions and peppers with a spinach layer and crispy feta to top everything off. This became one of my favorites, and hopefully, it will become yours too! The best part is that this is excellent freshly warmed or at room temperature for breakfast, lunch, or dinner.
  • 1 spaghetti squash
  • 1 red bell pepper (thinly sliced)
  • 1 yellow onion (thinly sliced)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 cup of Parmesan cheese (shredded)
  • 1 clove of garlic
  • olive oil
  • 4 large eggs (beaten)
  • 1/2 cup of spinach
  • Feta cheese crumbles
  • salt & pepper


  1. Preheat your oven to 375 degrees. Cut open your spaghetti squash and remove the seeds and stringy bits. Drizzle a small amount of oil on them and lay them flat side down on a baking sheet. Add in about 2 tbsp of water to the baking sheet – this will allow the squash to steam and cook evenly. Cook for 25-30 miunutes or until the outside skin has begun to blister. Remove from oven and allow to cool before handling.
  2. While the squash is baking, begin caramelizing your onions and peppers. Heat a skillet to medium-high and pour in about a tablespoon of oil. First, add your onions and let them cook undisturbed for about 5 minutes. Add your peppers and sprinkle it all with a dash of salt. Allow these to cook undisturbed at medium heat while stirring occassionally for about 30 minutes, or until they have become golden brown and charred. Turn off heat and set them aside once finished.
  3. When squash is done, separate the strands from the skin using two forks. Add these to a bowl and season with the garlic powder and dried basil and add your parmesan cheese shreds by folding it all together gently. (Avoid adding salt here, that will cause the squash to release liquid.)
  4. To make the crust, lightly grease a pie dish and mold the spaghetti squash/cheese mixture around the bottom and sides with your hands. Pack it in evenly and set aside.
  5. Preheat your oven to 400 degrees. The first layer of the quiche will be the caramelized onions and peppers. Lay them in a flat layer across the bottom. Next, lay your spinach over the vegetables to create another layer.
  6. Then, beat your eggs thoroughly and add salt and pepper to preference. Pour your eggs all over the spinach and vegetables evenly. To finish, crumble the feta all across the quiche. Sprinkle a final dusting of black pepper over the whole quiche, making sure the get the sides of the crust. Place in the oven to bake for 35-40 minutes or until the feta has turned crispy and golden. (TIP: When reheating, try adding a little more feta on top to bring it back to life.)

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