Mushroom and Spinach Quiche

This Mushroom and Spinach Quiche is a rich, savory dish that brings together earthy mushrooms and vibrant spinach in a creamy egg base, all while being keto-friendly. Perfect for a satisfying lunch, this quiche is both delicious and nutritious, making it a great choice for low-carb enthusiasts.

Ingredients

• Eggs - 4 large
• Heavy cream - 120 ml
• Fresh spinach - 100 g, chopped
• Mushrooms - 150 g, sliced
• Shredded mozzarella cheese - 100 g
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried thyme - 1/2 teaspoon
• Almond flour - 50 g

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
3. Add the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
4. Stir in the chopped spinach and cook until wilted, then remove from heat and let cool slightly.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and dried thyme until well combined.
6. Add the sautéed mushrooms and spinach mixture to the egg mixture, followed by the shredded mozzarella cheese and almond flour, mixing until evenly distributed.
7. Pour the mixture into a greased 9-inch pie pan or quiche dish.
8. Bake in the preheated oven for 25-30 minutes, or until the quiche is set and the top is lightly golden.
9. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 400
• Protein: 22 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 300 mg
• Total Fat: 34 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in vitamins and minerals from spinach and mushrooms, promoting overall health.

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