Quiche With Spaghetti Squash Crust

• 1 spaghetti squash
• 2 tablespoons extra-virgin olive oil + additional for drizzling -
• kosher salt /pepper
• 8 ounces baby bella mushrooms - quartered
• 2 leeks - sliced
• 5 large eggs
• 1 cup heavy whipping cream
• 1 cup Edam cheese grated, *, see notes

1. Preheat oven to 400 degrees.
2. Cut squash in half vertically. Scoop out and discard seeds. Light drizzle squash halves with olive oil and season with salt and pepper.
3. Place squash halves onto a rimmed baking sheet lined with parchment paper (or silicone mat). Bake for 30 minutes OR until squash is fork tender. Allow to cool enough to handle.
4. While squash is baking, in a large saute pan heat 2 tablespoons olive oil over medium heat. Add leeks and cook until softened. Add mushrooms, season with salt and pepper. Continue cooking until softened. Remove from heat and set aside.
5. Into a large mixing bowl whisk together eggs and cream. Season with salt and pepper. Add cheese and mushroom mixture. Set aside.
6. Using fork tines, scrape squash creating squash strands. Transfer squash to a deep dish pie dish. Using hands or a 1 cup measuring cup gently press and form squash into a crust** (see notes)
7. Pour egg mixture into the pie dish. Bake for approximately 35-40 minutes OR until eggs are set. Allow to cool prior to cutting and serving.

squash, extravirgin olive oil , kosher salt, baby bella mushrooms, leeks, eggs, heavy whipping cream, cheese

Taken from www.yummly.com/recipe/Quiche-with-Spaghetti-Squash-Crust-1476547 (may not work)