Broccoli and Leek Quiche with Spaghetti Squash Crust

Ingredients

• 1 small spaghetti squash
• 3 tbsp (45 mL) extra virgin olive oil, divided
• Salt and pepper
• 2 leeks, sliced
• 1 clove garlic, minced
• 2 cups (500 mL) broccoli, finely chopped
• 1 red pepper, finely chopped
• 5 large eggs
• 1 cup (250 mL) homogenized milk
• 1 tbsp (15 mL) mustard
• 1 tsp (5 mL) hot sauce
• 2 cups (500 mL) Edam cheese, grated