Perfectly light eggs, fresh mushrooms, smoked gouda, and bright spinach are all baked in a buttery low carb crust to make up this delicious Keto Mushroom Spinach Quiche. This quiche can be left crustless, or with a crust, and is the perfect make-ahead weekend or holiday meal. As a bonus, it is high protein, low carb, ketogenic, and gluten free!

Low Carb Spinach Mushroom Quiche

Quiche from a bakery is one of the most delicious brunch treats, in my opinion. They just do a flaky crust and pair ingredients SO well.

Plus when you're not eating a whole lot of carbs on the keto diet, a high protein, low carb option is usually a quiche minus the crust.

In this recipe I did use my buttery keto almond flour crust that is found in a lot of my tarts and pies, but took out the sweetener to make a savory, melt-in-your-mouth crust.

Keto Spinach Mushroom Crustless Quiche

This recipe can really be adapted in several ways:

First, you can choose Crust or Crustless. Both fit into a keto or low carb diet:

For Crust: Just follow the instructions in the recipe card for a traditional, but crusted low carb mushroom quiche. The full nutrition facts and daily values for this version can be found below the recipe as well.

For a Crustless Quiche: Simply omit the group of ingredients under “Keto Crust” on the recipe card as well as steps 1-3. Then, oil or butter a casserole dish well, and prepare starting with step 4.

The nutrition facts for a crustless keto mushroom spinach quiche are as follows:

This is a great recipe to also adapt the ingredients into other crustless quiche recipes. Here are some flavor pairing ideas:

• Spinach, Feta Cheese, and Sundried Tomatoes
• Bacon and Cheddar Cheese
• Swiss Cheese and Mushrooms
• Sweet Onions and Canadian Bacon

Kitchen Essentials to Make Low Carb Quiche

The following are affiliate links, meaning that if you click through and buy something, at no extra cost to you, it does generate a small commission to help support my blog and family – thank you!

Stainless Steel Mesh Strainer: an absolute must-have for draining excess liquid from cooked veggies.

Deep Pie Dish or Tart Pan: as long as it is deep, a pie-shaped dish will work for quiche.

Quality Stainless Steel Skillet – Learning to cook on stainless steel is a fantastic kitchen skill to have. Once you do, you'll never go back, and an inexpensive stainless steel skillet will last a lifetime.

Mixing Bowl

Hand Grater

Or, mixer-attached grater

Whisk

Wooden Spoon

Silicone Scraper

Avocado Oil Cooking Spray

Don't forget to check out all of readers' favorite kitchen essentials!

Ingredients for Keto Quiche Recipe

Please see recipe card for ingredient amounts and full nutritional information and net carbs.

Eggs: whipping these with a dairy base makes for a light and fluffy quiche with a boost of protein

Mushrooms: fresh mushrooms are best, but of course if they're not readily available grab some canned mushrooms off the shelf. Be sure to drain them. I like to use Baby Bella Mushrooms or Portobellos for more flavor.

Frozen Spinach: This is supposed to be an easy meal, so we use frozen spinach. If you prefer fresh, cook it down with a bit of oil before measuring and using in the keto quiche.

Greek Yogurt or Cottage Cheese: the dairy base that adds structure, protein, and flavor to the quiche. Using blended cottage cheese adds more protein, while using plain greek yogurt makes the flavor brighter.

Garlic: garlic paste is my favorite, but crushing fresh garlic cloves will also work.

Heavy Cream: omit if using greek yogurt.

Butter: you'll use this in the crust and also to

Smoked Gouda Cheese: grated smoked gouda adds a fantastic flavor.

Salt & Pepper: always necessary. A good quality sea salt is a kitchen essential, in my opinion.

Dijon Mustard: trust me on this. A quiche with a bit of dijon is the BEST.

Ground Nutmeg: a little bit goes a long way toward depth of flavor.

How To Make Mushroom Crustless Quiche

Preheat your oven to 350.

Prepare Keto Almond Flour Crust according to directions until just golden brown, then set aside to cool while you prepare the custard filling.

In the mesh strainer, squeeze out your thawed frozen spinach until no more water comes out. Let sit in the strainer to drain any additional water it decides to release.

Tip for releasing water from vegetables: sprinkle with a bit of salt, then place in between layers of paper towels. The salt will cause the moisture to migrate out of the veggies and the paper towel will soak it up.

In large skillet over medium heat, melt butter or oilve oil with the garlic, followed by thinly sliced mushrooms. If using a large skillet the mushrooms should not be crowded. If you use a smaller skillet, you may need to cook the mushroom sin 2 batches so as not to have to layer them in the skillet. Mushrooms don't cook well when they're crowded.

Place the sauteed mushrooms in the strainer with the spinach.

In your blender, blend cottage cheese until smooth. Add in eggs, heavy cream, garlic, salt, pepper, nutmeg, and dijon mustard and blend for just 1 minutes until light and fluffy (but not so long as to accidentally make butter out your heavy cream).

(If using greek yogurt instead of cottage cheese, omit the heavy cream and just whisk the ingredients from the step above in a large bowl)

Add in 1/2 shredded gouda, pulsing briefly to incorporate.

Place mushrooms and spinach in prepared crust in pie plate (or into well-oiled pie pan if doing crustless), then pour the egg mixture from the blender over the vegetables.

Sprinkle the rest of the gouda on top of the quiche, then bake, covered with aluminum foil at first, then remove the foil the last 10 minutes.

Did you know I have an Amazon Storefront?  I've stocked it with all of my favorite clean, primal, products – products you'll actually find in my pantry every single day.  

No more hunting for just the right product – you can find them all right HERE.

DID YOU MAKE THIS RECIPE?

If you try this recipe I would love to see it and share it! Tag me on IG @fitmomjourneythm, using the hashtag #fitmomjourney

xoxo,
Gretchen

---