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My review
Crustless Spinach, Mushroom, and Tomato Quiche (Keto)
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Fioa
"Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes."
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Ingredients
55 m servings 208 calsOriginal recipe yields 8 servings (1 9-inch quiche)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
- 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.
- Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
- 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.
- Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.
Nutrition Facts
Per Serving: 208 calories; 18.6 g fat; 3.7 g carbohydrates; 7.5 g protein; 131 mg cholesterol; 324 mg sodium. Full nutrition