A crustless spinach cheese pie is a simple dish that’s perfect for those just starting out on a low carb diet. It can be baked in a pie pan or square dish.
This past holiday week, I decided to enjoy some of the foods I typically stay away from during the year. Now that the New Year is here, it’s time for me to get back on track with my normal low carb diet.
Have you fallen off the low carb diet wagon and trying to get back on track? My friend Carolyn over at All Day I Dream About Food gives her Top 10 Tips for Getting Back On Track With Your Low Carb Diet.
Although I did have a few of my favorite cookies and some regular eggnog, I kept the portions within moderation. My main meals were still kept low in carbs, but it is nice to have a few treats after being good all year.
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This low carb gluten free crustless spinach cheese pie is a recipe that I haven’t made in a long time. It’s a very simple dish that is great for those just starting out on a low carb diet. And, it’s a perfect dish to make during low carb induction.
Although I like to make it in a pie pan, it can be baked in a square dish or doubled to fit into a 9×13 pan. You may want to make this crustless spinach pie ahead for easy breakfasts or snacks during the week.
If you don’t mind the additional carbs, you could bake it in a savory pie crust for more of a quiche. However, I like to eat this as a very low carb crustless spinach cheese pie.
I suppose you could call this recipe a crustless quiche. But, it’s loaded with spinach and cheese so I chose to call it a crustless pie.
Crustless Spinach Cheese Pie – Low Carb & Gluten Free
Crustless Spinach Cheese Pie
- 10 ounces frozen spinach thawed, squeezed and drained (or use fresh)
- 5 eggs beaten
- 2 1/2 cups cheese any kind (I used a fiesta blend)
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Grease a 9-inch pie pan.
Combine all ingredients and pour into prepared pan.
Bake at 375 degrees F for about 30 minutes or until edges start to brown.
Makes 8 servings
Net carbs per serving: 1.5g