Crustless Spinach, Mushroom, and Tomato Quiche (Keto)
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Description
Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
Ingredients
- cooking spray
- 1 tablespoon butter
- 1 onion, sliced
- ½ cup halved cherry tomatoes
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 cup heavy cream
- 3 eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded Gouda cheese
Directions
- 1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
- 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.
- 3. Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
- 4. Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
- 5. Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.
Nutrition Facts
serving: 1 9-inch quiche
calories: 207.6 kcal
carbohydrates: 3.7 g
protein: 7.5 g
saturated fat: 11 g
cholesterol: 131.4 mg
sodium: 323.8 mg
fiber: 0.6 g
sugar: 1.3 g
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