Crustless Spinach, Mushroom, and Tomato Quiche (Keto)


  • cooking spray
  • 1 tablespoon butter
  • 1onion, sliced
  • ½ cup halved cherry tomatoes
  • 1 cup sliced mushrooms
  • 2 cups fresh spinach
  • 1 cup heavy cream
  • 3eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup shredded Gouda cheese
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.


  • Step 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.

  • Step 3

    Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.

  • Step 4

    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.

  • Step 5

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

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