Spinach Mushroom Cheese Quiche
Servings: 6 slices
Calories: 256
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.
Print Recipe
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
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.
Video
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
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