Tomato & Feta Quiche

Instructions

1. 1

   Preheat the oven to 400 F and line a baking tray with parchment paper. Cut the spaghetti squash in half lengthwise, then use a spoon to scoop out the seeds. Drizzle both halves with 1 tbsp Kosterina Everyday Extra Virgin Olive Oil, season with salt and pepper to taste, and place the cut side down on the lined baking tray. Bake for 30 minutes.

2. 2

   Once the spaghetti squash has cooled, use a fork to separate into strands. Use a mesh strainer or cheesecloth to strain the excess liquid from the squash. 

3. 3

   Add the spaghetti squash to a bowl with the remaining 2 tbsp Kosterina Everyday Extra Virgin Olive Oil, egg, garlic powder, kosher salt, and pepper to taste. Press into a quiche or pie dish and return to the oven to bake at 400 F for 25-30 minutes until lightly golden brown. Let cool. 

4. 4

   In a medium bowl, whisk together the eggs and milk until smooth. Add the tomatoes, feta, chives, garlic powder, salt, and black pepper and mix until completely combined. 

5. 5

   Lower the oven heat to 375 F. Pour the filling into the spaghetti squash crust and bake for 35-40 minutes or until set. 

6. 6

   Before serving, drizzle with Kosterina Original Extra Virgin Olive Oil.