Friend of Julie: Squash Crusted Asparagus Quiche

I'm on a roll with asparagus this week and here is another yummy asparagus recipe. This time we use spaghetti squash for the "crust" and then add the quiche ingredients. I haven't made this recipe, but our key-friend Kathleen made this and shared her photo with us. I modified this recipe per her recommendations.
Like any quiche recipe, don't let the fact that you don't have one ingredient stop you from making this, use any vegetable or any kind of cheese (or no cheese at all) you have available.

Ingredients

• 13 ounces, weight Asparagus
• ½ Small Yellow Onion
• 2 cloves Garlic
• 1 teaspoon Olive Oil
• 5 Eggs
• 1 cup Milk
• 1/8 cup grated sharp cheddar or Swiss cheese
• ½ teaspoons Salt
• ¼ teaspoons Pepper
• 1 small cooked spaghetti squash (3 cups)
• Cooked bacon, cut into thirds

Instructions

Preheat oven to 400ºF.

Cut off the woody ends of the asparagus.

Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces.

Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft.

Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp.

Whisk together the eggs, milk, cheese, salt, and pepper.

Grease a pie pan.

Press the cooked spaghetti squash to the sides and bottom of the pan, forming an even crust.

Pour the egg mixture into the pan. Add the asparagus, onion, garlic, and bacon pieces on top of the egg mixture.
Bake for 40 minutes until quiche is firm.

This recipe was modified from the original recipe source: Tasty kitchen