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Skipping the pastry shell entirely - rather than trying to make a low-carb version of one - is what actually keeps this genuinely keto-friendly without sacrificing much in the way of texture. Mushrooms cooked until their released liquid fully evaporates before the eggs go in are what keep the finished quiche from turning watery, since baked egg dishes have almost no ability to cook off excess moisture themselves.
Per serving
260kcal
Calories
14g
Protein
4g
Prep Time
15 min
Cook Time
40 min
Servings
6 people
Difficulty
easy
Carbs
21g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 180°C (350°F) and grease a pie dish or quiche pan.
Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their liquid and it fully evaporates, and the mushrooms turn golden.
Add the spinach to the skillet and cook for 2-3 minutes, until wilted; remove from the heat and let cool slightly.
In a large bowl, whisk together the eggs, heavy cream, garlic powder, nutmeg, salt, and black pepper.
Stir in the cooked mushroom and spinach mixture, along with half the shredded cheese.
Pour the mixture into the prepared pie dish and sprinkle the remaining cheese on top.
Bake for 30-35 minutes, until the center is just set and a knife inserted comes out clean.
Let rest for 10 minutes before slicing and serving.
Cook the Mushrooms Until Fully Dry: Any remaining liquid from the mushrooms will make the quiche watery once baked, since eggs have no ability to cook off excess moisture the way a stovetop dish can - keep cooking until you see no more liquid in the pan. Let the Quiche Rest Before Slicing: A 10-minute rest after baking allows the eggs to fully set, making it much easier to cut clean slices rather than having it fall apart. Don't Overbake: Pull the quiche from the oven once the center is just set and a knife comes out clean - overbaking can make the eggs turn rubbery.
This almost always means the mushrooms and spinach weren't cooked enough to release and evaporate their liquid before being mixed with the eggs - keep sauteing the mushrooms until you see no more moisture in the pan.
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