A flavorful spinach and mushroom quiche makes a perfect protein packed vegetarian breakfast or lunch. A low carb crust makes it the perfect keto meal.
Breakfast was always a take-it-or-leave-it meal for me. A couple cups of coffee and I was good to go. By mid-morning, I was ravenous and ready to eat any sugary convenience items I could get my hands on. Thus began a roller coaster of eating, followed by carb crashes – which continued throughout my typical day.
Starting a low carb diet turned me into a breakfast eater. But, I don’t like to cook myself breakfast in the morning – I prefer my breakfast already made. This is why I love frittatas, and quiche. I can make myself a quiche on Sunday and enjoy it throughout the week.
I have several recipes for quiches on Low Carb Maven. My most popular is a crustless spinach bacon quiche and the next… a beautiful mushroom quiche. Both are crustless and absolutely delicious. I also have two large quiches perfect for gatherings or brunch. They are super creamy and their flavor is just amazing. Try the Creamy Ham and Havarti Quiche.
Spinach and Mushroom Quiche (Vegetable Quiche)
Today, I’m sharing this spinach and mushroom quiche which I made with vegetarians in mind. Believe it or not, there are many vegetarians following a keto diet, and a need for vegetarian keto recipes. This recipe is perfect because it is high in fat and also has a nice amount of protein per serving. It’s also an easy and forgiving recipe allowing for many vegetable substitutions.
Browning the mushrooms is an important step in preparing this vegetable quiche, as is wilting the spinach. We need to get as much water out of the vegetables as possible or the quiche will be watery. This extra step just takes 10-15 minutes and produces the best results in this spinach and mushroom quiche recipe.
I like smoked cheeses in my quiche because they add a whole new flavor dimension. I chose to use smoked Swiss because Swiss cheese is classic, but use your favorite cheese. I’ve also used smoked provolone, smoked gouda, and regular swiss cheese with great success.
Layering the ingredients in the crust is key. This ensures that the ingredients are evenly dispersed and that one receives spinach or mushrooms in each bite! It also prevents the heavier ingredients from sinking to the bottom, leaving a layer of egg at the top.
Spinach and Mushroom Quiche is net 5 carbs per serving.
A flavorful, creamy, spinach and mushroom quiche makes a perfect protein packed vegetarian breakfast or lunch. With a low carb crust it becomes the perfect keto meal.
- 1 recipe Flaky Pie Crust (or your favorite crust)
- 3 tbs butter or olive oil
- 8 oz sliced mushrooms
- 4 oz fresh spinach (2 cups packed)
- 3 oz sliced onions
- 1 clove garlic, sliced
- 1 tsp fresh thyme, chopped
- 5 large eggs
- 1 1/2 cups heavy cream
- 1 tbsp grainy Dijon mustard (or Maille whole grain mustard)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 pinches freshly grated nutmeg (about 1/16 of a teaspoon)
- 6 oz smoked Swiss cheese, grated (or sub. your favorite cheese)
Prepare your pie crust per instructions and place into a 9-10 inch pie plate. I like to sprinkle sesame seeds in the bottom of the plate before adding the crust to help keep it from sticking. DO NOT BAKE. Cover and refrigerate the prepared crust until ready to make the quiche.
Preheat oven to 350 degrees F and place rack to the third position. Slice onions and garlic. Chop the thyme. Grate the cheese.
Heat a medium-large sized frying pan over medium heat until hot. Add butter and mushrooms, stirring until coated. Let cook for 3-4 minutes or until browned on one side. Stir mushrooms and let cook another 2 minutes. Add onions and garlic and saute until the onions soften. Add the spinach and wilt, letting as much of its liquid to cook out. Stir in the thyme.
While the mushrooms are cooking, combine the ingredients for the custard and blend thoroughly with a hand mixer.
Alternating and spreading the ingredients as evenly as possible, add 1/3 of the cheese into the pie crust followed by 1/2 of the vegetables. Add another layer of cheese and more vegetables (reserving a little for the top if you wish), followed by the last layer of cheese. Gently pour the custard over the cheese and vegetables.
Bake on the lower rack for 20 minutes, then move the quiche to the middle rack for 10-20 minutes more or until the top of the quiche is browned and the middle is cooked through. Remove to a cooling rack to cool.
Serve warm or at room temperature. Serves 8.
NUTRITION FACTS reflect using the Flaky Pie Crust (low carb almond flour crust) linked to in the recipe.
--This is great warmed in the microwave for breakfast. I warm it at full power for 1 minute, but it may need more or less time depending on your microwave.
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