Keto Vegetarian Mushroom Spinach Quiche

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    54 min

  • ready time

    ready time

    1 h 14 min

Keto Vegetarian Mushroom Spinach Quiche

21 ratings

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

Keto Vegetarian Mushroom Spinach Quiche

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond Flour

    Almond Flour

    2 cup

  • Butter

    Butter

    5 tablespoon

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Baby Portobello Mushrooms by Dole

    Baby Portobello Mushrooms by Dole

    2 ounce

  • Avocado Oil

    Avocado Oil

    2 teaspoon

  • Red Onion

    Red Onion

    ¼ large

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ⅛ tsp

  • Spinach

    Spinach

    2 cup

  • Raw Egg

    Raw Egg

    4 large

  • Heavy Cream

    Heavy Cream

    ½ cup

  • Warm Water

    Warm Water

    ½ cup

  • Cheddar Cheese, Natural

    Cheddar Cheese, Natural

    1 cup, shredded

  • Coarse Kosher Salt by Morton

    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 1
  • 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 2
  • 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 3
  • Step 4

    Then add the spinach and saute until wilted.
    Step 4
  • 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 5
  • Step 6

    Add in the shredded cheese and fold in.
    Step 6
  • Step 7

    Pour into the baked crust. Then bake for 40-45 minutes until the tart is puffed and browned on top. Serve immediately.
    Step 7

Comments 20

  • Diane

    Diane 13 days 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

      Cabinluvn 2 years ago

      Added a few more mushrooms. Was very tasty. Will definitely fix again

      • SuperArugula758698

        SuperArugula758698 3 years ago

        Delicious

        • StellarArugula97223

          StellarArugula97223 3 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

            Zenchick 3 years ago

            I really enjoyed this. I will probably freeze some for during the week.

            • Steena14

              Steena14 3 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

                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

                  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

                    IneffableCauliflower633019 4 years ago

                    This is sooo good. Thank you for this

                    • NMC72

                      NMC72 4 years ago

                      Wonderful

                      • FantasticAvocado926351

                        FantasticAvocado926351 4 years ago

                        Can I omit eggs? Should i replace it with something else...

                        • MarvellousAvocado404948

                          MarvellousAvocado404948 3 years ago

                          Eggs are the binder for everything else

                      • FortuitousRadish109769

                        FortuitousRadish109769 4 years ago

                        Very yummy!

                        • Sharonm

                          Sharonm 4 years ago

                          Can this be frozen

                          • Cinjay2001

                            Cinjay2001 4 years ago

                            I have frozen which before, makes for a quick easy breakfast during the work week.

                          • jnorman82

                            jnorman82 4 years ago

                            I would think so. I’ve frozen other egg dishes in the past.

                        • SSKHAN

                          SSKHAN 5 years ago

                          What is the temperature for baking?

                          • juliak

                            juliak 5 years ago

                            350f

                        • nemanjaq

                          nemanjaq 5 years ago

                          Beautiful taste!!! Thanks.

                          • desireebobby

                            desireebobby 6 years ago

                            amazing!