Spinach Mushroom Quiche Recipe - Low Carb & Healthy
Low carb recipe for Spinach Mushroom Quiche which belongs to the Eggs and Dairy recipe category.
- 8 ounces (225 g) sliced mushrooms
- cup (80 g) chopped onion
- 2 tablespoons (30 g) butter
- 10 ounces (280 g) frozen chopped spinach, thawed
- 3 eggs
- cup (175 ml) heavy cream
- cup (175 ml) Carb Countdown dairy beverage
- 2 tablespoons (30 ml) dry vermouth
- teaspoon salt
- teaspoon pepper
- 1 cups (180 g) shredded Monterey Jack cheese
Have your crust ready first.
Preheat oven to 325F (170C, or gas mark 3).
In a large, heavy skillet over medium-high heat, saute the mushrooms and onion in the butter until the onion is translucent and the mushrooms are limp.
Transfer the mixture into a large mixing bowl, preferably one with a pouring lip.
Dump your thawed spinach into a strainer and using clean hands, squeeze all the moisture out of it you can.
Add it to the mushroom mixture.
Now add the eggs, cream, and Carb Countdown dairy beverage.
Whisk the whole thing up until well combined.
Whisk in the vermouth, salt, and pepper.
Cover the bottom of the Almond-Parmesan Crust with the Monterey Jack and put it in the oven for a couple of minutes until the cheese just starts to melt.
Take it out of the oven and pour in the egg-vegetable mixture?your quiche will be very full! Very carefully place it back in the oven.
It's a good idea to place a flat pan under it, on the floor of the oven, to catch any drips.
Bake for 50 to 60 minutes or until just set in the center.
Quiche is traditionally served at room temperature, but if you like it warm, it's better to make this ahead, let it cool, chill it, and then cut slices and warm them for a minute or two on 70 percent power in your microwave, rather than serving it right out of the oven.
Each with 17 g protein; 10 g carbohydrate; 4 g dietary fiber; 6 g usable carbs.