Keto Crustless Quiche is made with mushrooms, tomatoes and spinach. This recipe is gluten-free and keto friendly. It can be served for breakfast, brunch or slices can be stored in the fridge for easy meal prep throughout the week.
Preheat the oven to 350°F. Spray the quiche pan or pie dish. I like to use avocado oil spray.
Chop the onion and cherry tomatoes and place them in the dish.
Chop the spinach and slice the mushrooms. Place the quiche pan on top of a baking sheet. Add the spinach to the pan and mix with the onions and tomatoes. Arrange the mushroom slices on top.
Sprinkle with mozzarella cheese (this is optional - if you don't want to add cheese, just skip this step)
In a medium bowl whisk together the eggs, coconut cream (or heavy cream), ground mustard, garlic powder, salt and pepper.
Pour the egg mixture over top of the vegetables. Pick up the baking sheet and place it in the oven with the quiche pan on top. This makes it easier to carry and avoids any spilling.Bake for 40 minutes or until a toothpick comes out clean when poked through the center.
Remove from oven and let cool. Slice and serve with your favorite toppings such as hot sauce, salsa, avocado, sour cream etc.
Recipe Notes:
How To Store In Fridge: This quiche can be stored in an air-tight container in the fridge for up to 1 week. These make great meal prep breakfasts or lunches!How To Store In Freezer: Let cool completely, then place individual slices into a freezer bag. Label bag with name and date, then seal tightly. These quiche slices will keep nicely in the freezer for up to 3 months.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.
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