Go Back

Keto Spinach and Mushroom Crustless Quiche

A delightful, crustless quiche packed with sautéed mushrooms and fresh spinach, making it a satisfying and guilt-free dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Main Course
Cuisine: American, Keto
Calories: 300
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 medium onion, chopped
Egg Mixture
  • 4 large eggs
  • 1 cup heavy cream (or unsweetened almond milk) For a lighter option
  • 1 cup shredded cheddar cheese Or any cheese of your choice
Seasoning and Other
  • to taste Salt and pepper
  • 2 tablespoons olive oil or butter
  • 1 teaspoon garlic powder Optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a non-stick skillet, heat the olive oil over medium heat. Add the onions and cook for about 2-3 minutes until translucent.
  3. Add the sliced mushrooms and continue cooking for another 3-4 minutes until tender.
  4. Add the chopped spinach and cook until it wilts—about 2 more minutes. Sprinkle with garlic powder, salt, and pepper.
Combining Ingredients
  1. In a large mixing bowl, whisk together the eggs, heavy cream, and half of the shredded cheese until fully combined.
  2. Stir the sautéed veggies into the egg mixture until well incorporated.
  3. Pour the mixture into a greased pie dish or oven-safe skillet. Sprinkle the remaining cheese evenly over the top.
Baking
  1. Bake your quiche in the preheated oven for about 25-30 minutes, or until the center is set and the top is golden brown.
  2. Test by inserting a knife—it should come out clean.
  3. Allow the quiche to cool for about 10 minutes before slicing.

Notes

For variations, consider using feta or mozzarella cheese and different veggies like bell peppers or zucchini. Make sure to squeeze out excess water from the sautéed spinach.