Keto Vegetarian Mushroom Spinach Quiche
Golden brown on top and cheesy on the inside, this quiche will be a great breakfast option! It makes a lot at one time so it will be perfect for a quick breakfast.
How to Make It
Step 1
Preheat an oven to 350 F. Combine almond flour, melted butter and ⅛ t kosher salt together in a bowl.
Step 2
Place dough into a 11” tart pan and press into the bottom and up the sides evenly. Bake 12 minutes until puffed and browned.
Step 3
Dice mushrooms and place in a hot, nonstick saute pan coated with 2 teaspoons of avocado oil. Saute for a few minutes. Add in sliced red onions and saute for another couple of minutes. Add ½ t of salt.
Step 4
Then add the spinach and saute until wilted.
Step 5
In a medium mixing bowl, add in the eggs and beat until well combined. Add in cream, water, sauteed veggies and ¼ t kosher salt.
Step 6
Add in the shredded cheese and fold in.
Step 7
Pour into the baked crust. Then bake for 40-45 minutes until the tart is puffed and browned on top. Serve immediately.
Ingredients
- Almond Flour 2 cup
- Butter 5 tablespoon
- Coarse Kosher Salt by Morton ⅛ tsp
- Baby Portobello Mushrooms by Dole 2 ounce
- Avocado Oil 2 teaspoon
- Red Onion ¼ large
- Coarse Kosher Salt by Morton ⅛ tsp
- Spinach 2 cup
- Raw Egg 4 large
- Heavy Cream ½ cup
- Warm Water ½ cup