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Mushroom Spinach Quiche
Indulge in the rich and savory flavors of this Keto Mushroom Spinach Quiche. With a buttery crust and a filling packed with mushrooms, spinach, and cheese, this quiche is a delightful option for a keto-friendly breakfast or brunch. The combination of earthy mushrooms, vibrant spinach, and creamy eggs creates a satisfying and flavorful dish that will keep you energized throughout the day. Enjoy a slice of this keto mushroom spinach quiche warm or cold for a delicious and nourishing meal.
1 hour330 Calories6 Servings
Ingredients
Sliced Mushrooms8 ounces 
Fresh Spinach Leaves2 cups 
Olive Oil1 tablespoon 
Eggs (Large)4 
Heavy Cream½ cup 
Shredded Cheddar Cheese½ cup - Grated Parmesan Cheese¼ cup
Dried Thyme1 teaspoon 
Salt and Pepperto taste
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a mixing bowl, combine the almond flour, melted butter, egg, and salt to make the crust. Mix well until a dough forms.
- 3Press the dough into a greased 9-inch pie dish, covering the bottom and sides evenly. Bake the crust in the preheated oven for 10 minutes until slightly golden. Remove from the oven and set aside.
- 4In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and start to brown. Add the spinach leaves and cook until wilted. Remove from heat and set aside.
- 5In a separate bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, grated Parmesan cheese, dried thyme, salt, and pepper.
- 6Spread the mushroom and spinach mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the vegetables.
- 7Place the quiche in the oven and bake for about 30 minutes or until the top is golden and the center is set.
- 8Remove from the oven and let it cool for a few minutes before slicing and serving.
