Best Low Carb Mushroom Crust Quiche Recipes

SPINACH AND MUSHROOM QUICHE (VEGETABLE QUICHE) RECIPE

Steps:

• Prepare your pie crust per instructions and place into a 10 inch pie plate. I like to sprinkle sesame seeds in the bottom of the plate before adding the crust to help keep it from sticking. DO NOT BAKE. Cover and refrigerate the prepared crust until ready to make the quiche.
• Preheat oven to 350 degrees F and place rack to the third position. Slice onions and garlic. Chop the thyme. Grate the cheese.
• Heat a medium-large sized frying pan over medium heat until hot. Add butter and mushrooms, stirring until coated. Let cook for 3-4 minutes or until browned on one side. Stir mushrooms and let cook another 2 minutes. Add onions and garlic and saute until the onions soften. Add the spinach and wilt, letting as much of its liquid to cook out. Stir in the thyme.
• While the mushrooms are cooking, combine the ingredients for the custard and blend thoroughly with a hand mixer.
• Alternating and spreading the ingredients as evenly as possible, add 1/3 of the cheese into the pie crust followed by 1/2 of the vegetables. Add another layer of cheese and more vegetables (reserving a little for the top if you wish), followed by the last layer of cheese. Gently pour the custard over the cheese and vegetables.
• Bake on the lower rack for 20 minutes, then move the quiche to the middle rack for 10-20 minutes more or until the top of the quiche is browned and the middle is cooked through. Remove to a cooling rack to cool.
• Serve warm or at room temperature. Serves 8.

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
• 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.
• Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
• Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

LOW-CARB MUSHROOM CRUST QUICHE

Steps:

• Saute fresh mushrooms in butter until golden (about 10 minutes.
• Add bread crumbs and stir.
• Pat into a 9" pie plate.
• Combine remaining ingredients and spoon into crust.
• Bake in preheated 350F oven for 45 minutes.
• Cool 10 minutes before slicing.