This spinach mushroom feta quiche makes a great low carb breakfast, lunch or dinner. Baked without a low carb crust, this is a savoury vegetarian delight.
Bake this crustless quiche in a large pie dish or make individual quiches in smaller cases. The smaller cases are great for a packed lunch with a side salad.
Is crustless quiche just a frittata?
Many low carb quiches are made without a crust. Does removing the crust make the quiche a frittata?
Although they look similar the difference between a quiche and a frittata is the dairy content. A quiche will typically have more cream than a frittata.
A quiche is baked in the oven and a frittata starts on a stove, then is finished off in an oven.
Ingredients in spinach mushroom feta quiche
- Spinach - I used defrosted spinach but freshly cooked spinach can be used.
- Mushrooms - Any variety of mushrooms will work.
- Garlic - Increase the cloves if you are a garlic lover
- Feta cheese - the creamy salty cheese makes a great savoury quiche.
- Cheddar cheese - use a good cheddar, not a rubbery tasteless one.
- Cream - heavy/whipping cream but this could be replaced with sour cream.
- Eggs
- Salt & Pepper
More keto vegetarian recipes
Recipe Tips
Swap the feta cheese for goats cheese.
Freezing this is easy but allow to completely defrost before reheating. It will freeze for up to 3 months.
Add chopped spring onions or red onions.
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Spinach Mushroom Feta Quiche
Ingredients
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons butter
- 10 oz spinach defrosted and moisture removed
- 5 large eggs
- ½ cup cream heavy
- 4 oz Feta cheese crumbled or cut into chunks
- ½ cup Cheddar cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 180C/350F degrees. Lightly spray a 9-inch pie plate with non-stick cooking spray OR 4 4 inch mini quiche cases
- Heat the butter in a large skillet and saute the mushrooms and garlic for 5 minutes until the mushrooms are cooked.
- Stir in the spinach and season with the salt and pepper.
- In a medium bowl, whisk the eggs with the cream.
- Spoon the mushroom and spinach mixture into the pie dish/quiche cases.
- Add the cheddar and feta cheese over the mushroom mixture. Give it a gentle stir to mix.
- Pour the egg mixture over the vegetable and cheese mixture.
- Bake for 45-50 minutes until the top of the quiche is firm and golden.
- Allow to sit for 5 minutes before serving.
Notes
YOUR OWN NOTES
