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Side view of spaghetti squash crustless quiche with golden edges and melted cheese on top
5 from 1 vote
Servings: 3

Low Carb Spaghetti Squash Quiche - No Crust, High Protein, So Easy!

By Heather
This spaghetti squash crustless quiche is a healthy, low carb breakfast packed with protein from eggs and Greek yogurt. Made with simple ingredients like mozzarella, tomatoes, and buffalo sauce, it’s perfect for meal prep, brunch, or an easy make-ahead meal the whole family will love.
Prep: 10 minutes
Cook: 28 minutes
Cool Time: 10 minutes
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Ingredients 

  • 6 eggs
  • 2 cups spaghetti squash
  • 1/2 cup plain greek yogurt
  • 2 tbsp buffalo sauce
  • 3/4 tsp sea salt
  • 3/4 tsp black pepper
  • 1/2 cup mozzarella cheese, shredded
  • 3-4 grape tomatoes, sliced thin into circles

Instructions 

  • Preheat the oven to 375 degrees F. In a large bowl, whisk together the eggs, spaghetti squash, Greek yogurt, buffalo sauce, salt, and pepper until well combined.
  • Pour into a greased pie pan or baking dish, then sprinkle half the cheese over the top. Arrange tomato slices evenly across the surface, and finish with the remaining cheese.
  • Bake for 28-32 minutes, or until the eggs are set in the center and the edges are lightly golden brown.
  • Cool for 10-15 minutes before slicing. This helps the quiche hold together and makes for easier serving.

Nutrition

Calories: 221kcal, Carbohydrates: 7g, Protein: 19g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 344mg, Sodium: 1151mg, Potassium: 281mg, Fiber: 1g, Sugar: 3g, Vitamin A: 804IU, Vitamin C: 3mg, Calcium: 196mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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