Crustless Spinach, Mushroom, and Tomato Quiche (Keto)

This crustless spinach, mushroom, and tomato quiche is a delicious and healthy option for those following a keto diet. Packed with fresh vegetables and savory flavors, it can be enjoyed for breakfast, lunch, or dinner. The absence of a traditional crust makes this recipe low in carbs and perfect for those looking to reduce their carb intake. It's also a great way to sneak in some extra vegetables into your diet. Give this keto-friendly quiche a try and enjoy a flavorful meal without the guilt!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese

Directions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. Add the chopped spinach to the skillet and cook until wilted.
6. Remove the skillet from heat and let it cool slightly.
7. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper.
8. Add the cooked vegetables and shredded mozzarella cheese to the bowl and mix well.
9. Grease a 9-inch pie dish or quiche pan with cooking spray.
10. Pour the mixture into the prepared dish and spread evenly.
11. Arrange the halved cherry tomatoes on top of the quiche mixture.
12. Bake in the preheated oven for 25-30 minutes or until the quiche is set and the top is lightly browned.
13. Remove from the oven and let it cool for a few minutes before slicing and serving.

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