Best 3 Crustless Spinach Mushroom And Tomato Quiche Keto Recipes

Craving a delectable and keto-friendly meal? This recipe article has got you covered. We'll take you on a culinary journey to discover the art of making a delectable crustless spinach mushroom and tomato quiche keto style. This low-carb dish combines the vibrant flavors of fresh spinach, earthy mushrooms, juicy tomatoes, and a creamy egg custard, all held together in a crispy crustless quiche. Get ready to tantalize your taste buds with this delightful keto-approved recipe.

Let's cook with our recipes!

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories Breakfast and Brunch Eggs Quiche

Time 55m

Yield 8

Number Of Ingredients 12

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

Steps:

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 the remaining Gouda cheese on top.
Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g

CRUSTLESS SPINACH QUICHE

Crustless Spinach Quiche image

I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe-and he was one of them! -Melinda Calverley, Janesville, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper

Steps:

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 251 calories, Fat 18g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 480mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

SPINACH TOMATO QUICHE (CRUSTLESS)

Spinach Tomato Quiche (Crustless) image

Easy quiche for anytime. I especially like it for dinner with nothing more than fresh fruit on the side. I often make it with only egg whites and fat-free cottage cheese to lighten it up.

Provided by alijen

Categories Savory Pies

Time 44m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 large tomatoes, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
1 tablespoon canola oil
1 teaspoon garlic salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 350.
Lightly grease or spray with Pam a 9-inch pie plate.
Press all the water out of the thawed spinach.
Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
Pour half of the mixture into the lightly greased pie plate.
Arrange tomato slices over spinach.
Cover with the remaining spinach mixture.
Bake 40 minutes, or until a knife inserted in the center comes out clean.

Tips:

Prep your vegetables: Before you start cooking, wash and chop your vegetables. This will save you time and make the cooking process go more smoothly.
Use a sharp knife: A sharp knife will make it easier to chop your vegetables and prevent them from becoming bruised or crushed.
Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and becoming mushy.
Season to taste: Season the quiche with salt and pepper to taste. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika, to taste.
Let the quiche cool before slicing: Once the quiche is cooked, let it cool for at least 10 minutes before slicing. This will help it to set and prevent it from falling apart.

Conclusion:

This crustless spinach, mushroom, and tomato quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this quiche is sure to become a favorite in your home.