• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
An Edible Mosaic™
  • about
    • contact
    • accessibility
    • privacy policy
    • terms and conditions
  • cookbooks
  • recipes
  • world cuisine
    • arabic and middle eastern
    • asian
    • british
    • buffalo foods
    • czech
    • dutch
    • ethiopian
    • french
    • german
    • greek
    • indian
    • irish
    • italian
    • jamaican
    • jewish
    • latin
    • polish
    • russian and ukrainian
    • swedish
    • tex mex
    • thai
    • west african
  • Nav Social Menu

menu icon
go to homepage
  • cookies!
  • about
  • recipes
  • cookbooks
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • cookies!
    • about
    • recipes
    • cookbooks
    • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Type » Breakfast » Eggs

    Spaghetti Quiche with Roasted Asparagus

    Published: Apr 27, 2010 · Modified: Apr 21, 2022 by Faith · This post may contain affiliate links · 27 Comments

    After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here!  When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow. 

    img_9567-smallQuiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese.  The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like.  Instead, the pasta incorporated into the quiche filling (think spaghetti frittata).  I think next time I’ll precook the spaghetti in the pan in the oven to crisp it up a bit before I add the filling to see if that helps at all.  Despite this, it was still a completely delicious and satisfying spring meal. 

     

    I’m sending this recipe to Natasha of 5 Star Foodie for her 5 Star Makeover Pasta Challenge!  

    img_9610-smallSpaghetti Quiche with Roasted Asparagus

     

    (Yield:  4 servings)

     

    ⅓ lb multi-grain spaghetti (or any kind of spaghetti)

    ¾ lb (12 oz) fresh asparagus

    ½ TB olive oil

    4 extra large eggs plus 2 extra large egg whites

    ½ c low-fat cottage cheese

    ¼ c low-fat milk

    3 oz Gruyère cheese, shredded

    2 small tomatoes, sliced (I used Roma)

    Salt and pepper

    Butter (to grease the pan)

     

    10-inch oven-safe frying pan

     

    Roasted Asparagus:  Preheat the oven to 425F.  Wash the asparagus and pat it dry.  Snap off the tough ends (save them for vegetable stock if desired) and arrange the asparagus in a single layer on a baking sheet.  Drizzle with the olive oil and sprinkle with salt and pepper, then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper.  Bake for 8-10 minutes, giving the pan a shake halfway through cooking.  The asparagus is done when it’s golden brown in places and fork-tender.  Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).

     

    Prepare the spaghetti to al dente according to the package directions.

     

    In a blender or food processor, process the cottage cheese and milk until smooth.  Pulse in the eggs, egg whites, and a pinch of salt and pepper until combined.

     

    Turn the oven down to 350F.  Grease the bottom and sides of a 10-inch oven-safe frying pan with butter.  Spread the spaghetti on the bottom of the pan, then sprinkle the asparagus on top.  Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato slices on top, pressing them down slightly.  Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.

    img_9666-small

    More Eggs

    • croque madame recipe featured image
      Classic Croque Madame - Easy to Make French Bistro Food at its Finest
    • Baked Eggs with Mushrooms and Cheese Featured Image
      Baked Eggs with Mushrooms and Cheese for Breakfast Anytime
    • Turkish Eggs Featured Image
      Cilbir (Turkish Eggs Recipe)
    • Bacon Egg Salad Recipe with Creamy Honey Mustard Dressing

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. nish says

      May 08, 2010 at 12:23 pm

      wow ...i'd love to try the spagetti quiche...looks delicious!!!!!!

      Reply
    2. nora@ffr says

      April 30, 2010 at 3:51 am

      oh my!!! It does look very tempting and comforting. :)

      Reply
    3. Chiara says

      April 30, 2010 at 12:42 am

      Yes, if you want to make the crust crunchy you def have to preccok it and make it crispy in a pan... my mom makes a similar dish and that's how she makes it. Regardless, your quiche looks fantastic!

      Reply
    4. marla {family fresh cooking} says

      April 29, 2010 at 7:55 pm

      I love the idea of a spaghetti frittata. I too am so excited to see asparagus everywhere. We have been eating tons of it! I just love your photos, in the skillet is wonderful. xoxo

      Reply
    5. Kathleen says

      April 29, 2010 at 2:08 pm

      This sounds wonderful! I love the spaghetti in it. YUM!

      Reply
    6. Jen says

      April 29, 2010 at 1:12 pm

      Beautiful, creative, and healthy. I love asparagus and I love this quiche idea!

      Reply
    7. theUngourmet says

      April 29, 2010 at 8:56 am

      I really like the look of this! I've never tried using spaghetti. Must try this! ;)

      Reply
    8. Barbara Bakes says

      April 29, 2010 at 6:14 am

      It sounds delicious and looks so pretty the way you've decorated the top.

      Reply
    9. Velva says

      April 28, 2010 at 7:07 pm

      Delicious! Asaparagus quiches made with spaghetti crust is awesome. It's really creative too. Nice!

      Reply
    10. kalli@fitandfortysomething says

      April 28, 2010 at 2:34 pm

      what a fabulous spring dinner :)
      happy wednesday!

      Reply
    11. Nicole, RD says

      April 28, 2010 at 1:16 pm

      Wow! This looks incredible and completely unique! I'm trying to think if I have an appropriate-sized skillet that's over-safe at home to make this!

      Reply
    12. Blond Duck says

      April 28, 2010 at 12:52 pm

      This sounds amazing!!!

      Reply
    13. Krista says

      April 28, 2010 at 11:26 am

      This dish looks and sounds delicious!

      Reply
    14. holly (the healthy everythingtarian) says

      April 28, 2010 at 9:33 am

      the presentation on this is FANTASTIC! it looks amazing, and i love the idea of adding cottage cheese to the quiche. another winner ms. faith - happy wednesday :)

      Reply
    15. Lazaro says

      April 28, 2010 at 9:33 am

      Gorgeous quiche. Truly an Edible mosaic. Great job. Cheers!

      Reply
    16. MaryMoh says

      April 28, 2010 at 6:25 am

      I have not made a quiche. This looks very delicious to me. Must try some time.

      Reply
    17. Barbara says

      April 28, 2010 at 4:03 am

      Faith...you won my cookbook giveaway! Please email me at [email protected] and give me your mailing address. Congratulations!

      Reply
    18. grace says

      April 28, 2010 at 2:21 am

      asparagus and tomatoes were MADE to be displayed like this--they make artsy presentation a breeze, am i right? lovely quiche, faith. :)

      Reply
    19. Joanne says

      April 28, 2010 at 4:01 am

      I think pasta frittata/quiches like this are just so delicious. There's something about all of the cheesy goodness that is just so fantastic.

      I'm loving asparagus as well! You made a great choice to add it into this dish.

      Reply
    20. Heavenly Housewife says

      April 28, 2010 at 12:23 am

      Beautifully done. I've never made a quiche before, but this post inspires me and gives me some good ideas. THanks :)
      *kisses* HH

      Reply
    21. Sook @ My Fabulous Recipes says

      April 27, 2010 at 9:18 pm

      Oh such a beautiful dish! I would like to have it on Saturday morning for breakfast. :)

      Reply
    22. Ameena says

      April 27, 2010 at 9:03 pm

      I have been eating asparagus so much lately too...I love it and love your delicious recipe. As always, it looks amazing and is so creative!

      Reply
    23. Reeni says

      April 27, 2010 at 6:40 pm

      What a clever idea! It looks really delicious! Lovely flavors.

      Reply
    24. Mimi says

      April 27, 2010 at 5:38 pm

      No matter what you call it,it looks yummy.
      Mimi

      Reply
    25. Lorraine @ Not Quite Nigella says

      April 27, 2010 at 5:23 pm

      What a clever idea using spaghetti in it! :D It looks so elegant with the tomato and asparagus on top top-what a great lunch or dinner! :D

      Reply
    26. tasteofbeirut says

      April 27, 2010 at 4:38 pm

      Does not matter! The quiche/frittata sounds excellent no matter how you slice it!

      Reply
    27. 5 Star Foodie says

      April 27, 2010 at 5:56 pm

      I actually love that you incorporated the spaghetti in the quiche, it sounds fantastic and it's a terrific entry for the 5 star makeover!

      Reply

    Primary Sidebar

    faith photo with welcome

    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

    More About Faith →
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    Popular Recipes

    • boba milk tea featured image
      How to Make Bubble Tea (Easy Boba Tea Recipe)
    • mini victoria sponge cakes featured image
      Mini Victoria Sponge Cake Recipe - Fit for Royalty & Easy to Make as Cupcakes! {video}
    • canned chicken salad featured image
      Canned Chicken Salad Recipe
    • low carb chicken casserole featured image
      Keto Spinach Artichoke Chicken Casserole - Based on the Dip! {video}

    Seasonal Recipes

    • pear kale salad featured image
      Simple Pear Kale Salad with Candied Almonds and Crumbled Feta
    • slow cooker enchiladas featured image
      Really Easy Crockpot Enchiladas (Ground Beef Slow Cooker Enchilada Casserole)
    • baked brie featured image
      20-Minute Elegant Baked Brie Recipe with Honeyed Grapes
    • caramel apple popcorn featured image
      Easy Caramel Apple Popcorn Recipe and a Fall-Themed Movie Night Snack Board

    Footer

    ↑ back to top

    About

    • Contact
    • Accessibility Policy
    • Privacy Policy
    • Terms & Conditions
    an edible mosaic stamp logo 1200 square

    SEE RECIPE INDEX

    Social

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • RSS Feed

    My Other Blogs

    • Daily Desserting
    • The Keto Queens

    An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I use and love.

    Copyright © 2023 An Edible Mosaic