• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Low Carb Yum
Easy Gluten-Free & Keto-Friendly Recipes
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Start Keto
    • What Is The Keto Diet?
    • The Benefits Of A Keto Diet
    • What Are Macros In Keto?
    • Best Keto Fruits
    • Best Keto Vegetables
    • 5 Types Of Keto Diets
    • Low Carb vs Keto?
    • The Keto Food Pyramid
    • Keto Supplements
  • Recipes
    • By Course
      • Keto Appetizers
      • Keto Drinks
      • Low Carb Breads
      • Keto Casserole Recipes
      • Keto Salads
      • Sauces & Dressings
      • Keto Sides
      • Low Carb Snacks
      • Low Carb Soups
    • By Cuisines
      • Asian
      • Italian
      • Mexican
      • Southern
    • By Diet
      • Dairy-Free
      • Paleo
      • AIP
      • Nut-Free
      • Egg-Free
      • Vegetarian
      • Vegan
      • Kid Friendly
    • By Cooking Style
      • Air Fryer
      • Crock Pot
      • Instant Pot
      • One Pan
      • Freezer Friendly
      • 30 Minutes or Less
  • Fast Food Menus
  • Breakfast
  • Dinner
    • Beef
    • Casseroles
    • Chicken
    • Eggs
    • Pork
    • Seafood
    • Turkey
  • Desserts
    • Cakes
    • Candy
    • Cheesecakes
    • Cookies
    • Frosting
    • Frozen Desserts
    • Fruit
    • Pies
    • Puddings
  • Shop
    • 5-Ingredient Keto Cookbook
    • Simple Keto Meals Cookbook
    • Low Carb Casseroles eCookbook
    • Low Carb Keto Products
Home / Recipes / Keto Breakfast

Spinach Mushroom Quiche (Keto)

By Lisa MarcAurele · Jun 12, 2020 · 31 Comments

16.1K shares
Jump to Recipe
spinach mushroom quiche pinterest image.
mushroom quiche pinterest image

This low-carb spinach mushroom quiche is quick and easy to prepare when you don't have a lot of time for dinner. Can be made with or without a pie crust.

spinach and mushroom quiche text overlay.
Article Index
  • Recipe

Have you ever had one of those weekends where you really know you should go to the grocery store, but just put it off that you end up not going? That how it went for me last weekend.

I figured I had plenty of food to get by, but didn't have any meat other than frozen venison. Because I didn't feel like eating venison, I made this simple crustless quiche after work last Monday.

It's so easy to put together and is a great standby when there really isn't much selection for a low carb dinner. I always buy at least two dozen eggs, but the organic ones were on sale the last time I went food shopping so I bought four dozen.

I ended up making a quick trip to Aldi's where I stocked up on all kinds of meat the following night, but the leftovers from this spinach mushroom quiche made easy lunches for me at work.

To start this quiche off, I thawed a box of frozen spinach in the microwave, drained it and then spread it out in a quiche dish. I squeezed as much of the liquid out that I could in a colander. The liquid has a lot of good stuff in it so I like to save it and add it to a smoothie.

adding spinach to quiche pan.

I didn't have any fresh mushrooms so I used two 4 oz cans of sliced mushrooms. I just drained the mushrooms and spread them out over the spinach layer in the quiche dish.

adding mushrooms over spinach.

Swiss cheese would have been my first choice, but I didn't have any so I used two slices of provolone cheese for the next layer. You could use any cheese that you'd like. I just broke the slices up so the cheese would be spread out.

adding cheese slices to quiche.

Then I whipped up the eggs with some diluted heavy cream. I added some seasonings and grated parmesan cheese to the mix. The egg mixture was then poured over the other ingredients in the pie pan.

egg mixture for quiche.

The final touch was to cover the top with grated mozzarella cheese so it would brown up nicely and have the extra cheesy goodness that I love. I didn't really measure the amount, but it was about a cup or so of cheese.

adding shredded mozzarella to quiche filling.

It took about 45 minutes in the oven for the center to set and the outside had turned a nice golden brown. It was all puffy when I took it out of the oven.

sliced quiche overhead.

After sitting and cooling down, the puffiness goes away as things sink down into the pie dish. The spinach and mushroom quiche needs to cool down a bit before slicing. I usually have a light snack like a few low carb nuts while dinner is in the oven so I'm not starving while waiting for the meal to be ready.

spinach mushroom quiche sliced.

Eggs are a staple in my diet and they really fill me up. When trying to lose weight, I find eating a lot of eggs seems to speed things along. I put on a few pounds over the winter because I haven't been as active indoors so I'll be making more hard boiled eggs to snack on between meals rather than sweet snacks. What's your favorite way to eat eggs?

fork bite of spinach mushroom quiche slice.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

spinach mushroom quiche sliced open.

Spinach Mushroom Cheese Quiche

4.75 from 8 votes
This low carb spinach mushroom cheese quiche is quick and easy to prepare when you don't have a lot of time for dinner. Can be made with or without a crust.
Prep Time:5 minutes mins
Cook Time:40 minutes mins
Total Time:45 minutes mins
Course: Main Course
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 slices
Calories: 256

Video

Ingredients

  • 10 ounce box frozen spinach thawed and drained
  • 2 cans sliced mushrooms drained, 4 ounces each
  • 2 slices of cheese I used provolone
  • 6 large eggs
  • ½ cup heavy cream
  • ½ cup water
  • ⅓ cup parmesan shredded
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 cup mozzarella shredded
US Customary - Metric

Instructions

  • Thaw and drain spinach, pressing out as much liquid as you can.
  • Spread spinach into a greased or sprayed 9-inch pie pan.
  • Drain mushrooms and spread over spinach.
  • Break cheese into pieces and lay out evenly over mushrooms.
  • Whisk eggs together with heavy cream and water. Mix in parmesan, garlic powder, salt, and pepper.
  • Pour egg mixture over other ingredients in pie pan.
  • Sprinkle top with mozzarella cheese.
  • Bake at 350°F for 40 minutes or until center is set and top is golden brown.

Notes

Makes 6 slices
Nutrition per slice: 199 calories, 14.9g fat, 309mg sodium, 5.2g carbs, 1.4g fiber, 3.8g net carbs, 12g protein

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1g | Calories: 256 | Carbohydrates: 4g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 216mg | Sodium: 394mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6321IU | Vitamin C: 3mg | Calcium: 329mg | Iron: 2mg

Additional Info

Net Carbs: 3 g | % Carbs: 4.7 % | % Protein: 25 % | % Fat: 70.3 % | SmartPoints: 9
Values
Array
(
    [serving_size] => 1
    [calories] => 256
    [carbohydrates] => 4
    [protein] => 16
    [fat] => 20
    [sodium] => 394
    [fiber] => 1
    [saturated_fat] => 11
    [cholesterol] => 216
    [potassium] => 266
    [sugar] => 1
    [vitamin_a] => 6321
    [vitamin_c] => 3
    [calcium] => 329
    [iron] => 2
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

« Brown Butter Coconut Cookies - Gluten Free
Dairy Free Coconut Chocolate Fudge »

Related Posts

Reader Interactions

Comments

  1. Lucy Heller

    September 13, 2020 at 1:26 pm

    What size pie dish is this recipe for? I couldn’t find that info anywhere in the recipe.

    Reply
    • Lisa MarcAurele

      September 14, 2020 at 2:26 pm

      I used a 9-inch and will add that to the card.

      Reply
  2. diane freelander

    February 11, 2020 at 3:06 pm

    5 stars
    I made this last night. Refrigerated overnight and had for lunch this afternoon. It was awesome -- and I don't even like spinach. I would eat this everyday. Thank u.

    Reply
  3. Carol

    January 01, 2019 at 10:41 pm

    Hi
    I've only got fresh baby spinach. How much should I use.
    ? Carol

    Reply
    • Lisa MarcAurele

      January 02, 2019 at 8:39 am

      It's the same, 10 ounces.

      Reply
  4. Margo

    November 11, 2018 at 4:56 pm

    Is it okay to freeze the quiche? how long to thaw out and should I not cook it the whole way since I am going to hear it up?

    Reply
    • Lisa

      November 11, 2018 at 8:57 pm

      I typically freeze the quiche cooked and then just reheat on low temperature or in the microwave.

      Reply
  5. Lee Coe

    April 04, 2018 at 1:50 pm

    Hi, won't the water added to the mixture dilute the flavors and make it mushy? Just curious. Sounds really good. Think I may try it with Feta added.

    Reply
    • Lisa

      April 05, 2018 at 8:26 am

      The water is added to dilute the cream to be more the consistency of milk. It doesn't make the quiche mushy.

      Reply
    • sandra wilson

      February 22, 2019 at 7:37 pm

      I used 2% milk and sliced mozzarella cheese. The texture was perfect, considering Ive never made a quiche until tonight 🙂 Lisa, Im new to Keto and anything low carb. Thank you for creating this site. I plan on using LOTS of these recipes!

      Reply
      • Lisa MarcAurele

        February 23, 2019 at 6:56 am

        Just watch out for the lower fat dairy products as they do contain more sugar and carbs. Enjoy the recipes!

  6. Pam

    February 06, 2018 at 8:48 pm

    5 stars
    I just started a vegetarian keto diet, and this was perfect. It was easy to make, and I didn't have to have any of the new ingredients that I'm not quite used to yet on hand. 🙂

    Some modifications I made: I did use fresh mushrooms, which were delicious to snack on during prep as well. I also sauted some onion and garlic to put in the pie pan when I put in the mushrooms. Finally, I used freshly-grated pepperjack cheese instead of mozzarella. I only used half of the water because I was afraid of a soupy pie. I baked it for about 50 minutes, and it was not dry. The spinach held together really well on the bottom. I thought it may get soupy, but there was enough bulk in the pan to hold it all together.

    Thanks for sharing this recipe. It was satisfying and delicious and will be an easy go-to in the future!

    Reply
    • Lisa

      February 07, 2018 at 5:21 am

      Thanks for sharing your modifications!

      Reply
  7. Janine Dario

    September 08, 2017 at 9:20 am

    5 stars
    I loved this! Now I can make a quiche!

    I made a variation and only used one kind of cheese: Emmenthal or Swiss cheese in the layers which is a melty cheese. It did not need anything else. And I used fresh spinach which I sauteed in butter with garlic and a little onions till wilted.

    I've never wanted to do a quiche even if I loved it because I was too lazy to knead dough but now I can!

    Reply
    • Lisa

      September 08, 2017 at 11:28 am

      Sounds yummy, especially cooking the spinach in butter and garlic first.

      Reply
  8. Anh

    June 10, 2017 at 12:45 am

    5 stars
    Looks great, Lisa. I usually throw away most of the yolks to keep my cholesterol down.

    Reply
    • Lisa

      June 10, 2017 at 4:54 am

      You can do that, but you may want to do more research on eggs and cholesterol. Here's a post on should you eat whole eggs or only whites.

      Reply
  9. Pam

    December 05, 2016 at 10:30 pm

    Hi Lisa,
    Thank you for sharing your recipes. I have made many of them and love them! Do you have a previous post for a low carb crust that could go with this quiche?

    Reply
    • Lisa

      December 06, 2016 at 5:20 am

      My favorite crust is this one, but you'll want to leave out the sweetener for savory. You can also make a coconut flour crust or cauliflower crust.

      Reply
  10. Pat

    November 04, 2016 at 12:18 pm

    I made this pie and it looked exactly as pictured but mine turned out too dry. I baked the full 55 min and feel 40 min would have been sufficient and eliminated the dry outcome. Not to fear, I overcame that problem by serving slices over a 1/3 cup of Arrabiata tomato sauce (LC of course). It was even more delicious with the spicy sauce. Try it.

    Reply
    • Lisa

      November 04, 2016 at 12:37 pm

      Great idea with the sauce. I'll make a change to the recipe to have a better time range.

      Reply
  11. LindainCO

    April 23, 2016 at 12:16 pm

    I made this l astronomy night to eat today. When you take it for lunches, you warm it up at work?
    I have never Nader quiche before. I added some bacon to mine.

    Reply
    • Lisa

      April 23, 2016 at 1:45 pm

      I don't always reheat the leftovers at work. But, it does taste better warm.

      Reply
  12. Roger

    April 01, 2016 at 3:46 pm

    I made this for lunch and it is delicious
    Thanks so much for sharing this Tasty Recipe

    Reply
    • Lisa

      April 02, 2016 at 4:24 am

      You're welcome Roger!

      Reply
  13. Christina

    December 26, 2015 at 6:54 pm

    This is delicious! I used fresh mushrooms and sautéed and also added some cooked ham with the mushrooms. I didn't have any provolone so I used Swiss. Great versatile recipe!

    Reply
    • Lisa

      December 27, 2015 at 4:16 am

      Ham and provolone sounds yummy! Definitely a recipe that can easily be modified.

      Reply
  14. Jen

    November 04, 2015 at 3:58 pm

    Will this work with fresh spinach? Milk instead of heavy cream?

    Reply
    • Lisa

      November 04, 2015 at 4:45 pm

      Those subs will work fine in this recipe.

      Reply
  15. Linda

    March 15, 2015 at 5:57 pm

    Looks soooooo good!
    Do you recall the size of the pie pan that you used?
    It looks as though it is filled to the brim!

    Reply
    • Lisa

      March 15, 2015 at 6:31 pm

      It's a 9 inch pie pan and the filling just fit. I should have used my 9.5 inch or deep dish pie pan instead.

      Reply
4.75 from 8 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

BEST Keto Fall Recipes

Here are some of our most popular keto fall recipes you can make this season! From homemade dips to quick and easy dinner recipes, these low-carb recipes will be on repeat all summer long!

  • Keto Beef Stew Featured Image
    Easy Keto Beef Stew Recipe
  • Pumpkin Cheese Ball
  • Keto Pumpkin Deviled Eggs
  • overhead of shredded pot roast in the slow cooker after cooking with two forks in it.
    Mississippi Mud Roast (Crockpot Recipe)
  • healthy pumpkin smoothie featured image.
    Healthy Pumpkin Smoothie (With Pumpkin Pie Spice)
  • hot dog mummies on halloween platter.
    Keto Mummy Hot Dogs

Popular Fall Keto Desserts

Desserts can be a challenge while on a keto or low-carb diet. We have wonderful recipes to satisfy your sweet tooth while watching those macros!

  • Keto peanut butter cookies featured image.
    3-Ingredient Keto Peanut Butter Cookies
  • Keto cinnamon churro featured
    Cinnamon Churros (Keto + Low-Carb)
  • pumpkin chocolate chip muffins on wire rack
    Pumpkin Chocolate Chip Muffins (Keto + Gluten Free)
  • pumpkin truffles candy featured image
    Keto Pumpkin Truffles Recipe (Sugar-Free Candy)
  • keto snowball cookies
    Keto Snowball Cookies
  • sugar free snickers Featured Image
    Sugar Free Snickers Bar

Footer

Featured On:

Parade FitnessHuffington PostHealthLineBuzzFeedThe KitchnShapeWomen's HealthCountry Living Men's Health

Keto

  • Get Started
  • Keto Calculator
  • Low Carb vs Keto
  • Low Carb Food List

Recipes

  • Breakfast
  • Desserts
  • Dinners
  • Salads
  • Sides

About

  • About
  • Contact
  • Newsletter
  • Work With Us

↑ back to top

LowCarbYum.com makes money through affiliate partner links: If you click on a link, we may earn a commission. Our writers create all reviews, recipes, and other content to inform readers, with no influence from our advertisers. LowCarbYum.com may earn from qualifying purchased made on Amazon.com. Learn more about our policies and disclosures.

Copyright © 2025. Low Carb Yum. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.