Crustless Spinach, Mushroom, and Tomato Quiche (Keto)
Description
Skip the crust for a low-carb, keto version of a brunch staple — spinach quiche with cheese, mushrooms, and cherry tomatoes.
Ingredients
•
cooking spray
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1 tablespoon butter
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1 onion, sliced
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1/2 cup halved cherry tomatoes
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1 cup sliced mushrooms
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2 cups fresh spinach
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1 cup heavy cream
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3 eggs
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground nutmeg
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1 cup shredded Gouda cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
2
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.
3
Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
4
Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
5
Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.