Description
A comforting crustless quiche filled with sautéed mushrooms, fresh spinach, and juicy cherry tomatoes, perfect for keto diets.
Ingredients
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 6 large eggs
- 1 cup heavy cream
- Salt and pepper to taste
- Cheese (optional—choose your favorite variety)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, drizzle a little olive oil and heat over medium. Sauté the sliced mushrooms until they’re tender.
- Next, add the halved cherry tomatoes and spinach, cooking until the spinach starts to wilt.
- In a large mixing bowl, whisk together the eggs and heavy cream while seasoning with salt and pepper.
- Fold the sautéed vegetables into the egg mixture. Add cheese at this point if you wish.
- Pour everything into a greased pie dish, ensuring an even spread.
- Bake for 30-35 minutes or until the quiche is set and has a lovely golden top.
- Allow it to cool for a few minutes before slicing. Enjoy it warm, or store for later!
Notes
Can be paired with a fresh green salad or side of avocado for a delightful meal. Leftovers can be stored in the refrigerator for up to 3 days.