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prep time
20 min
cook time
54 min
ready time
1 h 14 min
Keto Vegetarian Mushroom Spinach Quiche
Golden brown on top and cheesy on the inside, this quiche will be a great breakfast option! It makes a lot at one time so it will be perfect for a quick breakfast.
Net Carbs
4.3 g
Fiber
3.3 g
Total Carbs
7.6 g
Protein
13.2 g
Fats
35.2 g
386 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
2 cup
Butter
5 tablespoon
Coarse Kosher Salt by Morton
⅛ tsp
Baby Portobello Mushrooms by Dole
2 ounce
Avocado Oil
2 teaspoon
Red Onion
¼ large
Coarse Kosher Salt by Morton
⅛ tsp
Spinach
2 cup
Raw Egg
4 large
Heavy Cream
½ cup
Warm Water
½ cup
Cheddar Cheese, Natural
1 cup, shredded
Coarse Kosher Salt by Morton
⅛ tsp
Recipe Steps
steps 7
1 h 14 min
Step 1
Preheat an oven to 350 F. Combine almond flour, melted butter and ⅛ t kosher salt together in a bowl.Step 2
Place dough into a 11” tart pan and press into the bottom and up the sides evenly. Bake 12 minutes until puffed and browned.Step 3
Dice mushrooms and place in a hot, nonstick saute pan coated with 2 teaspoons of avocado oil. Saute for a few minutes. Add in sliced red onions and saute for another couple of minutes. Add ½ t of salt.Step 4
Then add the spinach and saute until wilted.Step 5
In a medium mixing bowl, add in the eggs and beat until well combined. Add in cream, water, sauteed veggies and ¼ t kosher salt.Step 6
Add in the shredded cheese and fold in.Step 7
Pour into the baked crust. Then bake for 40-45 minutes until the tart is puffed and browned on top. Serve immediately.
Comments
YodieP 9 days ago
Delicious! Very nice breakfast or lunch treat, especially when you want to boost your fats. I will have some additional protein next time, though, probably by adding lean ham. Freezing some for an easy breakfast or lunch later!
AmazingRadish369640 13 days ago
Not to be picky but it's got salt three times
Diane 6 months ago
I’ve been making it a few times a month and eat it every day. I never have heavy cream on hand, so I use half and half. It turns out fine. It’s so good and the crust is tasty. Best recipe. Love it.
Cabinluvn 3 years ago
Added a few more mushrooms. Was very tasty. Will definitely fix again
SuperArugula758698 3 years ago
Delicious
StellarArugula97223 4 years ago
Nice base recipe. Crust works. I made this with leeks and spinach one time and broccoli another. Asparagus would work as well.
Zenchick 4 years ago
I really enjoyed this. I will probably freeze some for during the week.
Steena14 4 years ago
This was amazing! I added a large red capsicum, chopped up and cooked it from the point with the mushrooms, but other wise followed the recipe very closely and it was so good! Only had to cook for half an hour but my oven is a more powerful one.
tacey3330a5b 4 years ago
Love this recipe! … I get creative with different veggies and different cheeses. I double the recipe and use a bigger glass pan. We also make it without the crust … we just butter the glass pan well. Seems to be done baking about 25 minutes. Yummm
Sheryl 4 years ago
Phenomenal recipe!! I love it! Easy to make, have made it several times. My husband enjoys it as well. I always add red bell peppers.
IneffableCauliflower633019 4 years ago
This is sooo good. Thank you for this
NMC72 5 years ago
Wonderful
FantasticAvocado926351 5 years ago
Can I omit eggs? Should i replace it with something else...
MarvellousAvocado404948 3 years ago
Eggs are the binder for everything else
FortuitousRadish109769 5 years ago
Very yummy!
Sharonm 5 years ago
Can this be frozen
Cinjay2001 4 years ago
I have frozen which before, makes for a quick easy breakfast during the work week.
jnorman82 5 years ago
I would think so. I’ve frozen other egg dishes in the past.
SSKHAN 5 years ago
What is the temperature for baking?
juliak 5 years ago
350f
nemanjaq 6 years ago
Beautiful taste!!! Thanks.
desireebobby 6 years ago
amazing!