Description
Skip the crust for a low-carb, keto version of a brunch staple – quiche with fresh spinach, mushrooms, and cherry tomatoes.
Ingredients
- cooking spray
- 1 tablespoon butter
- 1 onion, sliced
- ½ cup halved cherry tomatoes
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 cup heavy cream
- 3 eggs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded Gouda cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
- 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.
- Whisk cream
- eggs
- salt
- pepper
- and nutmeg together in a bowl.
- 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.
- Bake in the preheated oven until eggs are set and top is golden
- about 25 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8