This Spinach, Mushroom and Tomato Quiche is perfect for a sunday or holiday brunch. Pop it in the oven when your guests arive and it will be ready by the time they are assembled around the table.
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5 from 1 vote

Spinach, Mushroom and Tomato Quiche

Course: Breakfast
Cuisine: American
Keyword: diabetic, keto, low-carb, slow carb
Servings: 6
Calories: 260.84kcal

Equipment

Ingredients

  • 1 cup mushrooms (sliced )
  • 2 cloves garlic (minced)
  • 2 tbsp coconut oil
  • 3 cups fresh spinach (shredded)
  • 1 cup full fat milk
  • 1/2 cup heavy cream
  • 1 cup mozzarella (gratted)
  • 6 eggs
  • Salt and pepper (to taste)

Instructions

  • Heat a heavy skillet over a medium burner. Add the coconut oil then stir in the garlic, mushrooms and spinach.
  • Sauté for 5 minutes, stirring often. Remove from heat and let the mixture cool slightly.
  • In a bowl, beat the eggs with the milk, cream, salt and pepper. Stir in the mushroom mixture.
  • Grease a round or oval oven proof baking dish with coconut oil then pour the quiche mixture into the dish.
  • Top with shredded cheese.
  • Cook in the preheated oven at 35OF for 30 minutes or until set and golden brown.
  • Chop a fresh tomato and sprinkle over the top of the mixture
  • Let cool for ten minutes, then cut into six portions and serve.

Notes

If you need to double the recipe, make it as two separate batches … that way you will have a more even distribution of ingredients in each of your casserole dishes.

Nutrition

Calories: 260.84kcal | Carbohydrates: 4.63g | Protein: 12.34g | Fat: 21.8g | Saturated Fat: 13.21g | Cholesterol: 209.66mg | Sodium: 217.36mg | Potassium: 278.04mg | Fiber: 0.49g | Sugar: 2.82g | Vitamin A: 2127.77IU | Vitamin C: 4.86mg | Calcium: 194.41mg | Iron: 1.34mg