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

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

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.