Rating: 5 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.

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  • 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

208 calories; protein 7.5g; carbohydrates 3.7g; fat 18.6g; cholesterol 131.4mg; sodium 323.8mg. Full Nutrition
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