Ingredients and Weight:
- Fresh spinach - 1 pound
- Mushrooms - 16 oz
- Onion - 1 medium
- Garlic - 2 cloves
- Tomatoes - 8 oz
- Heavy cream - 1 cup
- Eggs - 6 large
- Parmesan cheese - 1/2 cup, grated
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9-inch pie plate or individual ramekins.
- Wilt spinach in a large skillet over medium heat until soft. Drain any excess moisture and chop finely.
- Dice onion and mushrooms. Mince garlic.
- Heat olive oil in the same skillet. Sauté onion, mushrooms, and garlic until tender.
- Chop tomatoes and add them to the skillet. Cook for a few minutes until softened.
- In a large bowl, whisk together eggs, cream, Parmesan cheese, salt, and pepper.
- Add spinach, mushroom, and tomato mixture to the egg mixture and stir to combine.
- Pour the quiche filling into the prepared pie plate or ramekins.
- Bake for 40-45 minutes, or until the center is set.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 24g
- Carbohydrates: 6g (4g net carbs)
- Protein: 26g
Dish Characteristics:
- Savory and flavorful
- Keto-friendly, low in carbohydrates
- Rich and creamy texture
- Versatile, can be served for breakfast, lunch, or dinner
User Comments:
- "Delicious and satisfying! Even my non-keto friends loved it."
- "I'm not a huge fan of spinach, but this quiche changed my mind. The combination of flavors is amazing."
- "Perfect for a quick and easy weeknight meal."
- "I've made this quiche several times and it's always a hit."
- "The crustless aspect makes it a healthier option without sacrificing taste."
Special Precautions and Tips:
- Use fresh spinach for the best flavor and texture.
- If you don't have heavy cream, you can substitute half-and-half or milk.
- If desired, add other vegetables to the quiche, such as bell peppers, zucchini, or asparagus.
- Let the quiche cool slightly before serving to prevent it from falling apart.
