Turkey Mushroom Spaghetti Squash Quiche
This Turkey Mushroom Spaghetti Squash Quiche with Sun-Dried Tomatoes is light enough for a staple, meal-prepped breakfast, but fancy enough to serve at a brunch party!
Servings: 4 servings
Calories: 243kcal
Ingredients
- 1 heaping cup of onion diced, fresh or frozen (135g)
- 8 oz bag of sliced mushrooms 230g
- 1 cup cooked 93/7 ground turkey 130g - already seasoned with salt, pepper, and garlic (or whatever you have on hand! See notes for a loose recipe)
- 1 clove garlic minced (I use Dorot frozen cubes)
- 1 pinch crushed fennel It’s key to adding the sausage flavor!
- Two big handfuls of kale chopped, with thick stems removed (100g)
- 2 pinch salt
- 2 cups cooked* spaghetti squash already pulled into strings (260g)
- 4 Tbsp. sun-dried tomatoes not packed in oil, chopped a bit smaller (30g)
- 1 whole egg
- 1 whole carton egg whites 450g
- 1 tsp. Italian seasoning
- 1 oz shredded mozzarella 28g
- 1/2 oz grated parmesan 14g
Instructions
- Heat a cast-iron or other oven-safe skillet over medium-high heat with a mist of olive oil spray. Add onions and mushrooms, sprinkle with a pinch of salt, and cook for about 5 minutes until soft.
- Add already seasoned, cooked ground turkey, garlic, and fennel. Cook for another minute until the garlic is fragrant, but not burned!
- To the pan, add kale with two big pinches of coarse salt and a little pepper. Let the kale cook down for a few minutes. Add in already cooked spaghetti squash strands, and combine everything well. Stir in chopped sun-dried tomatoes.
- In a small bowl, whisk together one whole egg, a carton of liquid egg whites, Italian seasoning and a pinch of salt and pepper. Pour over veggie/turkey mixture and turn off heat. Lift the veggie/turkey mixture a bit to let the eggs slide in there. Smooth the top and sprinkle with cheeses.
- Bake at 350℉ for 25 minutes. Then broil for 5 minutes until the top is set.
Notes
- For basic, versatile ground turkey, I do about 750 g of 93/7 ground turkey (one container of the Foster Farms from Costco) with 2 tsp salt, 1 tsp garlic powder, and 1/2 tsp pepper. Cook in a skillet at medium-high heat, breaking it up as you go until it's cooked through. Taste and add more seasoning to taste.
- Mine made 1059 g of quiche. 1/4th of that would be 265 g, at 231cal, 15.9c/7.2f/28.6p. If you use low-fat mozzarella instead of full-fat, it only saves you about 1 fat and 1 protein per serving.
- Search MFP "Lillie Eats and Tells Turkey Mushroom Spaghetti Squash Quiche".
Nutrition
Serving: 265g | Calories: 243kcal | Carbohydrates: 15.9g | Protein: 28.6g | Fat: 7.2g | Fiber: 3.5g