This low-carb spinach mushroom quiche is quick and easy to prepare when you don't have a lot of time for dinner. Can be made with or without a pie crust.
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Have you ever had one of those weekends where you really know you should go to the grocery store, but just put it off that you end up not going? That how it went for me last weekend.
I figured I had plenty of food to get by, but didn't have any meat other than frozen venison. Because I didn't feel like eating venison, I made this simple crustless quiche after work last Monday.
It's so easy to put together and is a great standby when there really isn't much selection for a low carb dinner. I always buy at least two dozen eggs, but the organic ones were on sale the last time I went food shopping so I bought four dozen.
I ended up making a quick trip to Aldi's where I stocked up on all kinds of meat the following night, but the leftovers from this spinach mushroom quiche made easy lunches for me at work.
To start this quiche off, I thawed a box of frozen spinach in the microwave, drained it and then spread it out in a quiche dish. I squeezed as much of the liquid out that I could in a colander. The liquid has a lot of good stuff in it so I like to save it and add it to a smoothie.
I didn't have any fresh mushrooms so I used two 4 oz cans of sliced mushrooms. I just drained the mushrooms and spread them out over the spinach layer in the quiche dish.
Swiss cheese would have been my first choice, but I didn't have any so I used two slices of provolone cheese for the next layer. You could use any cheese that you'd like. I just broke the slices up so the cheese would be spread out.
Then I whipped up the eggs with some diluted heavy cream. I added some seasonings and grated parmesan cheese to the mix. The egg mixture was then poured over the other ingredients in the pie pan.
The final touch was to cover the top with grated mozzarella cheese so it would brown up nicely and have the extra cheesy goodness that I love. I didn't really measure the amount, but it was about a cup or so of cheese.
It took about 45 minutes in the oven for the center to set and the outside had turned a nice golden brown. It was all puffy when I took it out of the oven.
After sitting and cooling down, the puffiness goes away as things sink down into the pie dish. The spinach and mushroom quiche needs to cool down a bit before slicing. I usually have a light snack like a few low carb nuts while dinner is in the oven so I'm not starving while waiting for the meal to be ready.
Eggs are a staple in my diet and they really fill me up. When trying to lose weight, I find eating a lot of eggs seems to speed things along. I put on a few pounds over the winter because I haven't been as active indoors so I'll be making more hard boiled eggs to snack on between meals rather than sweet snacks. What's your favorite way to eat eggs?
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Recipe
Spinach Mushroom Cheese Quiche
Video
Ingredients
- 10 ounce box frozen spinach thawed and drained
- 2 cans sliced mushrooms drained, 4 ounces each
- 2 slices of cheese I used provolone
- 6 large eggs
- ½ cup heavy cream
- ½ cup water
- ⅓ cup parmesan shredded
- ½ teaspoon garlic powder
- salt & pepper to taste
- 1 cup mozzarella shredded
Instructions
- Thaw and drain spinach, pressing out as much liquid as you can.
- Spread spinach into a greased or sprayed 9-inch pie pan.
- Drain mushrooms and spread over spinach.
- Break cheese into pieces and lay out evenly over mushrooms.
- Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.
- Pour egg mixture over other ingredients in pie pan.
- Sprinkle top with mozzarella cheese.
- Bake at 350°F for 40 minutes or until center is set and top is golden brown.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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Lucy Heller
What size pie dish is this recipe for? I couldn’t find that info anywhere in the recipe.
Lisa MarcAurele
I used a 9-inch and will add that to the card.
diane freelander
I made this last night. Refrigerated overnight and had for lunch this afternoon. It was awesome -- and I don't even like spinach. I would eat this everyday. Thank u.
Carol
Hi
I've only got fresh baby spinach. How much should I use.
? Carol
Lisa MarcAurele
It's the same, 10 ounces.
Margo
Is it okay to freeze the quiche? how long to thaw out and should I not cook it the whole way since I am going to hear it up?
Lisa
I typically freeze the quiche cooked and then just reheat on low temperature or in the microwave.
Lee Coe
Hi, won't the water added to the mixture dilute the flavors and make it mushy? Just curious. Sounds really good. Think I may try it with Feta added.
Lisa
The water is added to dilute the cream to be more the consistency of milk. It doesn't make the quiche mushy.
sandra wilson
I used 2% milk and sliced mozzarella cheese. The texture was perfect, considering Ive never made a quiche until tonight 🙂 Lisa, Im new to Keto and anything low carb. Thank you for creating this site. I plan on using LOTS of these recipes!
Lisa MarcAurele
Just watch out for the lower fat dairy products as they do contain more sugar and carbs. Enjoy the recipes!
Pam
I just started a vegetarian keto diet, and this was perfect. It was easy to make, and I didn't have to have any of the new ingredients that I'm not quite used to yet on hand. 🙂
Some modifications I made: I did use fresh mushrooms, which were delicious to snack on during prep as well. I also sauted some onion and garlic to put in the pie pan when I put in the mushrooms. Finally, I used freshly-grated pepperjack cheese instead of mozzarella. I only used half of the water because I was afraid of a soupy pie. I baked it for about 50 minutes, and it was not dry. The spinach held together really well on the bottom. I thought it may get soupy, but there was enough bulk in the pan to hold it all together.
Thanks for sharing this recipe. It was satisfying and delicious and will be an easy go-to in the future!
Lisa
Thanks for sharing your modifications!
Janine Dario
I loved this! Now I can make a quiche!
I made a variation and only used one kind of cheese: Emmenthal or Swiss cheese in the layers which is a melty cheese. It did not need anything else. And I used fresh spinach which I sauteed in butter with garlic and a little onions till wilted.
I've never wanted to do a quiche even if I loved it because I was too lazy to knead dough but now I can!
Lisa
Sounds yummy, especially cooking the spinach in butter and garlic first.
Anh
Looks great, Lisa. I usually throw away most of the yolks to keep my cholesterol down.
Lisa
You can do that, but you may want to do more research on eggs and cholesterol. Here's a post on should you eat whole eggs or only whites.
Pam
Hi Lisa,
Thank you for sharing your recipes. I have made many of them and love them! Do you have a previous post for a low carb crust that could go with this quiche?
Lisa
My favorite crust is this one, but you'll want to leave out the sweetener for savory. You can also make a coconut flour crust or cauliflower crust.
Pat
I made this pie and it looked exactly as pictured but mine turned out too dry. I baked the full 55 min and feel 40 min would have been sufficient and eliminated the dry outcome. Not to fear, I overcame that problem by serving slices over a 1/3 cup of Arrabiata tomato sauce (LC of course). It was even more delicious with the spicy sauce. Try it.
Lisa
Great idea with the sauce. I'll make a change to the recipe to have a better time range.
LindainCO
I made this l astronomy night to eat today. When you take it for lunches, you warm it up at work?
I have never Nader quiche before. I added some bacon to mine.
Lisa
I don't always reheat the leftovers at work. But, it does taste better warm.
Roger
I made this for lunch and it is delicious
Thanks so much for sharing this Tasty Recipe
Lisa
You're welcome Roger!
Christina
This is delicious! I used fresh mushrooms and sautéed and also added some cooked ham with the mushrooms. I didn't have any provolone so I used Swiss. Great versatile recipe!
Lisa
Ham and provolone sounds yummy! Definitely a recipe that can easily be modified.
Jen
Will this work with fresh spinach? Milk instead of heavy cream?
Lisa
Those subs will work fine in this recipe.
Linda
Looks soooooo good!
Do you recall the size of the pie pan that you used?
It looks as though it is filled to the brim!
Lisa
It's a 9 inch pie pan and the filling just fit. I should have used my 9.5 inch or deep dish pie pan instead.