Description
This Low Carb Spinach Mushroom Feta Crustless Quiche is a delicious and nutritious dish that’s perfect for breakfast, brunch, or even a light dinner. Packed with protein, fresh vegetables, and creamy feta cheese, this quiche is both satisfying and easy to make. Plus, it’s completely crustless, making it a great low-carb and gluten-free option!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan.
2. Sauté the Vegetables
- In a medium skillet, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the mushrooms and cook until tender and the moisture has evaporated, about 7-10 minutes.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove from heat and set aside to cool slightly.
3. Prepare the Egg Mixture
- In a large mixing bowl, whisk together eggs, heavy cream, garlic powder, nutmeg, salt, and pepper until well combined.
- Fold in the cooked vegetables and crumbled feta cheese, stirring gently.
4. Assemble and Bake
- Pour the egg mixture into the prepared pie dish.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
5. Cool and Serve
- Allow the quiche to cool for a few minutes before slicing and serving.
- Enjoy warm or chilled for a tasty, satisfying meal!
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes