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Squash quiche with filling

Olga Ocwieja
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца

Pumpkin season is just started and right now on the grocery‘s shelves you can find a large number of different type of pumpkins. Among them one is very interesting – spaghetti squash. It is a semi-pub, semi-oval, oval in shape, light yellow in color. Its pulp after heat treatment resembles spaghetti pasta (hence the name).

Today I cook quiche, where instead of the dough I use pulp of spaghetti squash. Worth to try!


Squash quiche with filling


Ingredients:

  • 1/2 spaghetti squash
  • 3 eggs
  • 4 sausages, round sliced
  • 1 tbsp mayonnaise
  • 1 tbsp corn flour
  • Salt
  • 50 g of cheddar cheese, grated on a large grater

Cooking method:

  1. Turn on the oven at 200C. Cut squash in half along. Remove seeds with a spoon, grease with vegetable oil. In a deep baking sheet pour 2 cm of cold water, put the squash with a cut down and put in the oven bake at a temperature of 200 ° C approx. 40 minutes or until the squash becomes soft.
  2. When the squash is ready, remove from the oven and let it stand until all the liquid from the baking tray is absorbed into it.
  3. For quiche we need only one half of the pumpkin. The second one can be put in a bag or glass in the refrigerator. Turn up the remaining halve and scape the “noodles” out lengthwise.
  4. Whisk two egg white with a fork and mix with the pulp. In a oiled tray for mini-quiches, put the cooked pumpkin with a spoon and flatten it with your fingers, shaping the basket.
  5. Grate cheddar cheese on a large grater. Lay out a little bit on each basket, on top put 3 slices of sausage (sausages can be replaced with any minced meat or meat product).
  6. Whisk 2 egg yolks with a fork with 1 whole egg, add mayonnaise and salt. Mix well. Pour a mixture of baskets (trying not to pour liquid over the edges). Sprinkle with the rest of the cheese.
  7. Bake in the oven at 190 ° C for about 25 minutes until golden brown.

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