Keto Crustless Quiche
A savory low-carb quiche made with fresh vegetables and creamy goodness, perfect for breakfast, brunch, or light dinner.
Ingredients
Vegetables
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, fresh Can substitute with zucchini or bell peppers.
Egg Mixture
- 6 large eggs
- 1 cup heavy cream Can use half-and-half for a lighter quiche.
- to taste Salt
- to taste Pepper
- optional Cheese (any variety you prefer)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, heat a bit of olive oil over medium heat. Add the mushrooms and sauté until they are soft. Add the tomatoes and spinach, cooking until the spinach is wilted.
- In a large mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
- Stir in the sautéed vegetables. If you're using cheese, fold it into the mixture at this stage.
- Pour the colorful mixture into a greased pie dish or baking dish, spreading it out evenly.
Baking
- Bake for 30-35 minutes, or until the quiche is set in the middle and lightly golden on top.
- Once baked, let it cool for a few minutes before slicing. Serve it warm or store it for later.
Notes
Keto Crustless Quiche is versatile; serve it with a side salad or as brunch. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual slices in the microwave or oven.