Crustless Spinach, Mushroom, and Tomato Quiche (Keto)

Crustless Spinach, Mushroom, and Tomato Quiche (Keto)

Skip the crust for a low-carb, keto version of a brunch staple — spinach quiche with cheese, mushrooms, and cherry tomatoes.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
208 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
Step 2
Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
Step 3
Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
Step 4
Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
Step 5
Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Ingredients

  • 3 eggs
  • 1 tablespoon butter
  • 1 cup heavy cream
  • 1 onion, sliced
  • 1 cup sliced mushrooms
  • cooking spray
  • 2 cups fresh spinach
  • 1 cup shredded Gouda cheese
  • 0.25 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup halved cherry tomatoes

Categories

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