Spinach Mushroom Feta Quiche

Print Recipe Add to Collection

This spinach mushroom feta quiche makes a great low carb lunch, breakfast or dinner!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Vegetarian

Keyword: crustless quiche recipe

Servings: slices

Calories: 205kcal

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

US Customary - Metric

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

Makes 8 slices of a large quiche or 4 mini quiches

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition