crustless quiche with spaghetti squash and tomato

It’s Thursday! We’re over half way through the week… always a good day :). Today I’ve got a double dose of cycle teaching in the early morning and evening. So looking forward to both!

Since I teach two evenings a week (or more if I sub a class), I usually don’t plan on making dinner those nights. For one I don’t really have much time before especially if I have to work late. Then I don’t like to cook when I get home either since it would be close to 8:30 by the time we’d eat then! Having dinner prepped and all made is the way to go. Left overs are magical on those nights too.

One meal I can always count on to be quick, easy and satisfying are eggs. Whether it’s an egg scramble (mmmmm super eggs), or a quiche, I’m a happy girl.

The great thing about quiche in general is that you can prep it the night before (or morning of), leave it covered in the fridge then remind your hubby to bake it for you so dinner’s all ready when you get home. Kinda genius right?  He won’t eat it because there’s spaghetti squash in it, but at least you’ll have dinner right? 😉

I’m a big fan of spaghetti squash paired with tomato sauce and cottage cheese, and while I didn’t add tomato sauce in here, there are fresh tomatoes + cottage cheese! Of course some extra cheesiness added in for good measure.

Another way to get that tomato sauce-esque taste? Squirt on some ketchup. I did and loved it.

Dinner in no time with leftovers to spare? Sign me up.

Crustless Quiche with Spaghetti Squash and Tomato

serves 6

Ingredients

• 2 cups cooked spaghetti squash (a great way to use up leftover spaghetti squash!)
• 1/2 cup cottage cheese
• 5 eggs
• 1 cup grated sharp cheddar cheese, divided
• 3/4 tsp each sea salt and pepper
• 1/2 tsp dried thyme
• 1 tomato, sliced

Directions

1. If you plan to bake right away pre-heat oven to 375 degrees. Coat a quiche dish with oil or butter.
2. Whisk together the squash, cottage cheese, eggs, 1/2 cup cheddar, sea salt, pepper and thyme.
3. Pour into prepared dish and layer the tomato slices on top. Sprinkle the remaining cheese on the tomatoes.
4. Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. I find that if I bake straight from the fridge it takes a good 15-20 minutes longer to finish.

NOTE: Want to pop this crustless quiche into a crust? Try my simple whole wheat quiche crust.

What’s the latest meal you prepped in advance to save you time?

Happy day!

Heather

PS: Thanks for all your encouraging words in yesterday’s pregnancy fear post.  I appreciated each and every one of them. 🙂