Low Carb Spinach and Mushroom Quiche

Low Carb Spinach and Mushroom Quiche is a keto and low carbohydrate version of a classic breakfast or brunch idea.

This simple quiche is a savory and filling meal that is flavored with spinach, onions and garlic.

What makes spinach quiche so good?

 
This recipe features eggs and vegetables baked in a low carbohydrate pie crust.

Even better, this spinach and mushroom quiche makes for a fantastic breakfast, lunch or even dinner idea.

Did you try my recipe Low Carb Zucchini Egg Cups?

Those zucchini egg cups are made in a muffin pan for individual servings. Both this recipe for quiche and that recipe for egg cups are easy meal ideas that are low carbohydrates.

To make this recipe you will need a pie dish for baking. You can find a selection of pie dishes for baking in here.

Ingredients needed to make a low carb pie crust.

• Almond Flour. A low carbohydrate all purpose flour should also work as long as it measures and bakes like almond flour (make sure there are no leaveners added to the flour).
• Sugar Alternative. Use a granular sugar alternative that measures and baked like regular sugar.
• Butter. Your butter should be melted.
• Egg. The egg should be at room temperature.

How to make the best low carbohydrate pie crust.

1. Preheat your oven to 350 and prepare your pie plate for nonstick. Also, lay out a piece of parchment or wax paper and have another one of similar size ready to go.
2. In a large mixing bowl, use a whisk to combine together the almond flour and sugar alternative.
3. Add the melted butter and the egg to the bowl and mix until the ingredients are able to stick together. Then use your hands to work the ingredients into a ball.
4. Transfer the ingredients to layed out paper, top it with the other paper, and use a rolling pin to roll out the dough to about ⅛-1/4" thick.
5. Remove the top paper and flip the crust over onto your prepared pie dish.
6. Bake the pie crust for eight to ten minutes or until it begins to turn a golden brown.

Expert Tip👉 You can use pie weights to help the crust maintain its shape while baking.

Ingredients needed to make a low carbohydrate quiche with a crust.

• Pie Crust. You can use my recipe for a low carb pie crust or use the crust of your choice.
• Olive Oil. Used for sautéing the vegetables.
• Mushrooms. Button mushrooms were used in this quiche, however these can be substituted for any variety of mushrooms, or even a combination of a few different varieties.
• Onion Your onion should be diced. A yellow onion was used in making my quiche.
• Spinach. Fresh baby spinach that cleaned, dried, and chopped was chopped was used to make my quiche. Frozen, thawed, and drained spinach can also work in this recipe if needed.
• Garlic. Chopped or minced garlic works well in this recipe.
• Eggs. The eggs should be at room temperature for better blending.
• Milk. While whole milk works best for a moist and lush quiche, a low carbohydrate alternative such as almond milk, coconut milk, or oat milk works.
• Seasonings. You can add seasonings, such as salt and pepper, as desired.
• Cheese. Feta cheese was used to make my quiche however, you can use any cheese(s) of your choice.

Expert Tip👉 You can adjust the amount of ingredients as desired however, do not add too many as overfilling the crust will make the quiche more difficult to slice and can make a mess when it overflows.

How to make Low Carb Spinach and Mushroom Quiche

Prep time: 10 minutes.
Cook time: 40 minutes.
Servings: 8.

1. Prepare your crust as directed. Leave the oven set to 350 or preheat the oven if it has not been used.
2. To sauté the spinach, in a large skillet on medium heat, warm your olive oil for one minute. Then add the mushrooms and onions and sauté until the onions have softened (about two minutes).
3. Add the chopped spinach and garlic to the skillet and continue to cook, stirring as needed, until the garlic is fragrant and the spinach has just wilted. Remove the skillet from the heat.
4. While the ingredients in the skillet are cooling to room temperature, whisk together the eggs, milk and seasoning in a large bowl.
5. Add the ingredients from the skillet to the large bowl along with the cheese and mix until combined.
6. Transfer the ingredients to the pie crust and bake until golden brown and the filling has set (about 30 minutes).
7. Allow the quiche to sit for 10 minutes to further set before serving.

Expert Tip👉 This quiche is suitable for freezing in an airtight container for up to three months. You can thaw it out in your refrigerator overnight before reheating it.

Tips for making the best spinach quiche.

My quiche was made using a pie crust as a base. If you do not want to make the low carbohydrate crust that is used in this recipe you can use your own crust or make this into a crustless quiche instead.

More helpful tips for you.

1. If you are using fresh spinach for this recipe, I would clean it ahead of time so that it has plenty of time to dry out. For frozen spinach, let the spinach thaw and then place it in a clean kitchen towel and squeeze as much water as possible out of it.
2. Pre baking the crust for a few minutes before adding the ingredients is a good way to prevent the crust from getting soggy when the ingredients are added to it. The crust recipe included is baked for about ten minutes.
3. Sauteeing the vegetables (spinach etc) is done before adding them to the quiche ingredients. You should saute the mushrooms until they are soft and the spinach until it is just wilted.