Low Carb Spinach and Mushroom Quiche
Low Carb Spinach and Mushroom Quiche, a savory and delicious breakfast or brunch egg with vegetables recipe made on a keto pie crust.
Servings: 8
Equipment
Ingredients
Crust
- 1½ cups Almond Flour
- ¼ cup Sugar Alternative - see post for details and alternatives
- ¼ cup Butter - melted
- 1 Egg
Quiche
- 1 tbsp Olive Oil
- 8 oz Mushrooms
- 1 Onion - diced
- 6 cups Spinach - lightly packed and chopped
- 2 tsp Garlic - chopped or minced
- 4 Eggs
- ½ cup Unsweetened Almond Milk -see post for details and alternatives
- ½ cup Feta Cheese - crumbles
Instructions
Crust
- Preheat your oven to 350 and prepare your pie plate for nonstick.
- In a large mixing bowl, use a whisk to combine together the almond flour and sugar alternative.
- 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.
- Use a rolling pin to roll out the dough between two sheets of parchment paper ⅛-¼" thick. Remove the top paper and flip the crust over onto your prepared pie dish. Bake the pie crust for eight to ten minutes or until it begins to turn a golden brown.
Quiche
- 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).
- 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.
- While the ingredients in the skillet are cooling to room temperature, whisk together the eggs, milk and seasoning in a large bowl. Add the ingredients from the skillet to the large bowl along with the cheese and mix until combined.
- Transfer the ingredients to the pie crust and bake until golden brown and the filling has set (about 30 minutes).
- Allow the quiche to sit for 10 minutes to further set before serving.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
January 18, 2024*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 267kcal | Carbohydrates: 6g | Protein: 11g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 211mg | Potassium: 284mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2476IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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