Go Back
–+ servings

Spinach Mushroom Feta Quiche (Crustless)

Sara
Ok you guys, so today I made this Spinach Mushroom Feta Quiche crustless. No crust = low carb and gluten free! This is perfect for brunch, whether you're feeding a lot of people or just yourself, (it's great to reheat this for breakfast on the go too!)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast
Cuisine French
Servings 8
Calories 170 kcal

Ingredients
  

  • 10 oz box of frozen Spinach thawed and drained
  • 8 oz sliced Mushrooms
  • 1 teaspoon minced Garlic
  • 5 Eggs
  • 1 cup Unsweetened Coconut Milk
  • 3.5 oz package of Feta Cheese crumbles
  • ¼ cup grated Parmesan
  • ½ cup shredded Mozzerella
  • ⅛ teaspoon Pepper
  • ⅛ teaspoon Sea Salt
  • Non Stick Cooking Spray
  • 1 tablespoon Olive Oil

Instructions
 

  • Preheat oven to 350 degrees
  • In large saute pan add Olive Oil, Mushrooms, and Garlic, cook 5-7 min.
  • Spay pie pan with non stick cooking spray
  • Spread drained Spinach on bottom of pie pan
  • Add Mushrooms and Feta
  • In medium bowl whisk together eggs
  • Add Coconut Milk, Parmesan, Salt and Pepper and stir well
  • Pour egg mixture over mushrooms
  • Sprinkle Mozzarella cheese on top
  • Bake 45-60 minutes
  • Let cool 10 minutes before serving
  • Enjoy!

Nutrition

Calories: 170kcalCarbohydrates: 5gProtein: 7gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 19mgSodium: 347mgPotassium: 387mgFiber: 2gSugar: 2gVitamin A: 3451IUVitamin C: 12mgCalcium: 167mgIron: 2mg
Keyword crustless quiche, gluten free quiche, quiche, spinach mushroom feta quiche
Tried this recipe?Let us know how it was!