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Ultimate-Umami-Quiche

Gluten-Free Ultimate Umami Quiche

5 from 1 vote
Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend goes great in this quiche recipe with a spaghetti squash crust!
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Prep Time 1 hour 30 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Spaghetti squash crust
  • 1 spaghetti squash
  • ½ tsp thyme
  • ground black pepper (as much as you'd like)
  • 1 egg
Quiche filling
  • 1 cup diced onion
  • 1 tsp olive oil
  • 2 tsp Mushroom & Company Umami Seasoning from Trader Joes
  • 1 bunch asparagas, diced into ½ inch pieces
  • 1 can (13.25 oz) mushroom pieces & stems drain and rinse
  • 1 tbsp dried rosemary
  • ¼ cup diced pancetta, ham, or bacon (optional)
  • 1 cup swiss cheese
  • 3 tbsp cottage cheese
  • 8 eggs

Method
 

Prepare the spaghetti squash crust
  1. Pierce the spaghetti squash about 4 times with a knife and place it in a glass microwave-safe dish that's filled with about 1 cm of water. Microwave for 7 minutes, carefully flip it to the other side, and microwave it for another 7 minutes.
  2. Remove the spaghetti squash from the microwave (Caureful, this will be hot!) and then cut the spaghetti squash in half. Remove seeds and any pulp from the center using a fork.
  3. Set your oven to 400 degrees.
  4. Squeeze out as much liquid as you can from the spaghetti squash over a strainer, and use some paper towels to remove any excess water still remaining. Transfer to a bowl.
  5. Crack an egg over the dried spaghetti squash, then mix in thyme and black pepper.
  6. Push the spaghetti squash up against the pie dish you'd like to serve this in, and bake for 8 minutes.
Directions
  1. In a large nonstick skillet set to medium heat, add the olive oil and saute the yellow onion. Season with 1 tsp of the Umami Seasoning and stir until it starts to get a little soft, then set aside.
  2. In the same skillet, add the asparagus, drained mushroom pieces, and rosemary. Stir for 5-7 minutes. Remove from stove once the asparagus is slightly softened. Next, take a few paper towels and pat down to soak up any remaining moisture from the vegetables.
  3. Set your timer to 375 degrees Farenheight.
  4. In a bowl, whisk the eggs, cottage cheese, and a tsp of umami seasoning together. Fold in the onion, asparagus, and mushrooms, then add swiss cheese. If you want to include diced pancetta, ham, or bacon, now is the time to do that too.
  5. Once your filling is ready to go, pour that into the crust. Bake for about 45 minutes, until the top looks slightly toasted (baking times vary depending on the dish size you use and your altitude).