Keto Spinach Mushroom Quiche

Keto Spinach Mushroom Quiche is a savory and flavorful breakfast. Keto Spinach Mushroom Cheese Quiche is filled with the benefits of spinach and mushrooms. You can have spinach & mushrooms cheese quiche for lunch and dinner also. This mushroom and spinach quiche has high protein and low carb content. Have 4g of carbs, 16g of proteins, 1g of fiber, and just 3g of fiber in it, which makes it perfect for keto meal. These spinach and mushrooms quiche is made with crust and without the crust and they are super creamy and cheese and perfect dish.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Course: Breakfast
Cuisine: French
Prep time: 35 mins.
Cook time: 25 minutes.
Total time: One hour
Servings: 16

EQUIPMENT:

Round cookie cutter
Bowl (large)
Whisk
Paper (parchment)

INGREDIENTS:

1 ¾ cup almond flour
½ teaspoon xanthan gum
½ tsp. garlic powder
½ tsp. salt
1 large egg
3tbsp. butter (melted)

Quiche filling:

4 large eggs
1/3 cup heavy cream
2 pieces of garlic
¾ tsp. Salt
½ tsp. pepper

Ham and Cheese Quiche:

4 ounces ham (chopped)
½ cup cheddar cheese (shredded)

Spinach and mushroom:

1 tbsp. butter
4 ounces of cremini mushrooms (sliced)
6 ounces of frozen spinach

INGREDIENT NOTES:

ALMOND FLOUR:

Almond flour makes the crust of spinach and mushrooms quiche. It works better than coconut flour. If you want a free-of-nut alternative you can use flour or sunflower seeds.

XANTHAN GUM:

Almond flour contains no gluten, so xanthan gum is required to bind the crust. It makes the crust much stronger and more flexible.

BUTTER:

You can use unsalted butter because spinach makes the dish a little salty.

EGGS:

There is not much requirement for eggs in the quiche. Some eggs are left at the end.

HEAVY CREAM:

Heavy cream makes the spinach and mushrooms quiche silky, creamy, and flavorful.

GARLIC:

I use fresh garlic for the filling and its powder in the crust.

FILLING:

For its filling, I use chopped ham, shredded cheese, and Mushrooms.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

Crust:

Heat the oven to 325 degrees F.
Take a muffin cup tray and brush the oil in it.
Take a bowl (large), add almond flour, xanthan gum, garlic powder, and salt, and mix it with the whisk.
Include the butter and eggs in the bowl and form strong dough.
Divide the dough into 2 equal pieces.
Dust the counter with almond flour and put the dough on the flour.
Cover the dough with paper (parchment) and spread it into 1/8 inch thick.
With a 2 ¾ inch cookie cutter, cut the circles from the dough, and repeat the process until the dough is finished.
Carefully place the crust in the muffin tray by lifting it with a spatula and pressing it lightly.
You will get 16 crusts with it.
Bake the crust for about 10 minutes, take it out and cool it.

Quiche filling:

Take a large glass or jar.
Add eggs, cream, garlic, salt, and pepper and whisk it properly.

Ham and Cheese:

Increase the oven temperature to 350 degrees F.
Divide the ham and cheese and place in the crust evenly.
Fill the crust with a mixture of crust just beneath the uppermost of the crust. Do not overfill it.
Bake them for 12- 15 minutes, till the filling is cooked and puffed.
Take it out and cool it.

Spinach and Mushroom:

Take a saucepan (medium) and put it on medium heat.
Transfer the butter to the pan and melt the butter.
Include the sliced mushrooms and cook it till they have a brown color.
Take out the 16 slices of Mushrooms and put them aside.
Add the spinach and remaining mushrooms evenly in the 16 cavities of the crust.
Fill it with a mixture of egg and put a slice of Mushrooms in all cavities.
Bake the spinach and mushrooms quiche for other 12 to 15 minutes.
Take it out and cool down in the pan.

TIPS:

Place the muffin liner if you are not sure that your crust will leave the tray easily.
Properly grease the muffin cup before adding.
Do not roll the dough so many times as it will dry out and will split when placed in muffin cups.
If there is a crack in the crust attach the scraps in the crack so that egg filling will not leak out.
Whisk the mixture in the measuring cups it will help to divide among the tarts easily.
Do not overfill the crust.

STORAGE INFORMATION:

FRIDGE:

Put this spinach mushrooms quiche in the sealed box and store it for 5 days.

FREEZER:

Place the quiches in the layer put the wax sheet in between and put it in the sealed container. And store it.

REHEAT:

When spinach and mushroom quiche come to room temperature then put the quiches on the baking sheet and warm them for 15 to 20 minutes.

FAQs:

How do we make quiches?

Quiches are made with crust and egg custard filling. And we can customize its size and filling according to our sense of taste and love. These spinach & mushrooms quiches have ham, cheese, spinach, and mushrooms in them.

Is the quiche low in carbs?

The original recipe of quiche utilizes normal flour and other ingredients which are high in carbs. This keto quiche is made with almond flour and keto-friendly ingredients; so it has just 3.7g of carbs, 1.6g of fiber, and 2.1g of net carbs in it.

Will we store these spinach and mushrooms quiches?

It is perfect to store. You can make it and cool it down pack it in a sealed box and stock it up for months in a freezer and for a week in the fridge as well.
You can reheat the quiches.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS