Skip the crust for a low-carb, keto version of a brunch staple — spinach quiche with cheese, mushrooms, and cherry tomatoes.
Ingredients
- cooking spray:
- butter: 1 Tbsp
- onion: 1 piece (sliced)
- cherry tomatoes: 0.5 cup (halved)
- mushrooms: 1 cup (sliced)
- spinach: 2 cups (fresh)
- heavy cream: 1 cup
- eggs: 3 piece
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- ground nutmeg: 0.25 tsp
- Gouda cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
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Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
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Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
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Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle remaining Gouda cheese on top.
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Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.
