Preheat oven to 400ºF
Heat the olive oil in a pan over medium heat, saute onion and garlic for several minutes, until the onion is soft but not caramelized
Add the asparagus and mushrooms, continue to saute until the asparagus has turned bright green and is soft but not limp
Whisk together the eggs, milk, 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 vegetable mixture; be sure it sinks in
Bake for 40 minutes until quiche is firm
Can use other veggies if desired
**Note- Spaghetti squash is occasional during Step 1 of the ITG Diet Plan**
**Note- During Step 1, maximum amount of skim milk per day 4 oz- following serving size for this recipe is approximately 1.3 oz per serving**