Mushroom Keto

Keto Spinach Mushroom Quiche

Keto Spinach Mushroom Quiche

Ingredients

• 1 Keto Pie Crust, prebaked
• 8 ounces (225 g) sliced mushrooms
• 1/2 cup (80 g) chopped onion
• 2 tablespoons (30 g) butter
• 10 ounces (280 g) frozen chopped spinach, thawed
• 3 eggs
• 3/4 cup (175 ml) heavy cream
• 3/4 cup (175 ml) low-carb milk
• 2 tablespoons (30 ml) dry vermouth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups (180 g) shredded

Method

1. Monterey Jack or Cheddar cheese
2. Have your crust ready first
3. Preheat oven to 325°F (170°C, or gas mark 3)
4. In a large, heavy skillet over medium high heat, saute the mushrooms and onion in the butter until the onion is translucent and the mushrooms are limp
5. Transfer the mixture into a large mixing bowl, preferably one with a pouring lip
6. Add the thawed spinach into a strainer and using clean hands, squeeze all the moisture out of it you can
7. Add it to the mushroom mixture
8. Now add the eggs, cream, and low-carb milk
9. Whisk the whole thing up until well combined
10. Whisk in the vermouth, salt, and pepper
11. Cover the bottom of the Almond Parmesan Crust with the Monterey Jack and put it in the oven for a couple of minutes until the cheese just starts to melt
12. Take it out of the oven and pour in the egg-vegetable mixture-your quiche will be very full! Very carefully place it back in the oven
13. Its a good idea to place a flat pan under it, on the floor of the oven, to catch any drips
14. Bake for 50 to 60 minutes or until just set in the center
15. Let cool
16. Quiche is traditionally served at room temperature, but if you like it warm, its better to make this ahead, let it cool, chill it, and then cut slices and warm them for a minute or two on 70 percent power in your microwave, rather than serving it right out of the oven

Makes 8 servings

1. Each with 17 g protein; 10 g carbohydrate; 4 g dietary fiber; 6 g usable carbs