Spinach and Mushroom Breakfast Quiche Recipe

If you are craving a savory dish that fits smoothly into a low-carb lifestyle, this spinach and mushroom breakfast quiche makes an excellent choice. It is packed with nutritious veggies, plenty of protein, and a creamy texture you will love. Whether you prepare it for a cozy weekend brunch or as a quick breakfast for busy mornings, you will appreciate how easily it comes together and how satisfying each slice can be.

Ingredients

• 1 tablespoon olive oil
• 8 ounces fresh mushrooms, sliced
• 3 cups fresh spinach, roughly chopped
• ½ cup diced onion
• 2 cloves garlic, minced (optional)
• 6 large eggs
• ½ cup milk or half-and-half
• 1 cup shredded Gruyère or Swiss cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

Tip: If you prefer to include a crust, you can use a store-bought pie shell. For a low-carb version, skip the crust or opt for a low-carb alternative.

Directions

1. Preheat oven to 400°F (200°C). Lightly grease a pie dish or use a prepared low-carb pie shell if desired.
2. Warm the olive oil in a skillet over medium heat. Add the onion and mushrooms and cook for about 5 minutes, or until the onions soften and the mushrooms release their moisture.
3. Stir in the spinach and cook just until wilted, around 1 to 2 minutes. If using garlic, add it in the last 30 seconds. Remove the mixture from the heat and let it cool slightly.
4. In a separate bowl, whisk together the eggs, milk or half-and-half, salt, black pepper, and nutmeg if you are using it.
5. Spread the spinach and mushroom mixture into the prepared pie dish. Evenly sprinkle the shredded cheese over the veggies.
6. Pour the egg mixture on top, gently shaking the dish to help the eggs settle.
7. Bake the quiche for 45 to 50 minutes or until it is lightly puffed and browned. A toothpick inserted into the center should come out clean.
8. Let the quiche cool for 10 to 15 minutes before slicing to allow the filling to set.

Tips & Variations

• If you want a meatier version, add cooked bacon or sliced sausage to the filling.
• Swap out the Gruyère for Swiss or a sharp cheddar if you prefer a different flavor.
• For extra veggies, toss in chopped bell peppers or broccoli.
• If you use a traditional pie crust, partially bake the crust for about 10 minutes before adding the filling. This helps prevent sogginess.
• You can assemble the quiche ahead of time and store it in the fridge, then bake when you are ready. This is especially useful for hosting brunches or meal prep.

Nutrition Facts

A typical slice of spinach and mushroom breakfast quiche can include around 340 calories, with roughly 30% of the calories coming from carbohydrates, 59% from fat, and 12% from protein. It also provides a notable amount of vitamins, minerals, and phytonutrients, especially when packed with fresh spinach and mushrooms. Actual values will depend on your specific ingredient selections and any crust you use.

Final Thoughts

Low-carb does not mean low on flavor. By highlighting the natural earthiness of mushrooms and the mild sweetness of fresh spinach, this quiche delivers a nourishing and delicious option for breakfast, brunch, or even a light dinner. Serve it hot from the oven or enjoy a chilled slice later in the week. Either way, you will find it hard to resist going back for seconds.

Frequently Asked Questions (FAQs)

1. Can I freeze this quiche?
   Yes. After it cools completely, wrap individual slices or the entire quiche in plastic wrap and place it in an airtight container. It will keep well in the freezer for up to two months. Thaw it in the refrigerator overnight and reheat at 350°F for about 30 minutes.

2. How do I keep the quiche from getting soggy?
   If you are using a crust, partially bake it before adding the filling. Also, pre-cook or drain excess liquid from your veggies (especially mushrooms and spinach) so extra moisture does not seep into the crust.

3. Is it healthy without the crust?
   Absolutely. A crustless version helps reduce both carbs and calories. The quiche will still come out firm enough to slice and serve easily.

4. Can I use other types of cheeses?
   Yes. Feel free to experiment with cheddar, feta, or mozzarella. Each cheese offers a distinct flavor, but the process remains the same.

Spinach and Mushroom Breakfast Quiche Recipe

Recipe by AngryLionFitness.com

Course: Low-Carb Diet Recipes

Ingredients

• 1 tablespoon olive oil

• 8 ounces fresh mushrooms, sliced

• 3 cups fresh spinach, roughly chopped

• 1/2 cup diced onion

• 2 cloves garlic, minced (optional)

• 6 large eggs

• 1/2 cup milk or half-and-half

• 1 cup shredded Gruyère or Swiss cheese

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon nutmeg (optional)

Directions

• Preheat oven to 400°F (200°C). Lightly grease a pie dish or use a prepared low-carb pie shell if desired.
• Warm the olive oil in a skillet over medium heat. Add the onion and mushrooms and cook for about 5 minutes, or until the onions soften and the mushrooms release their moisture.
• Stir in the spinach and cook just until wilted, around 1 to 2 minutes. If using garlic, add it in the last 30 seconds. Remove the mixture from the heat and let it cool slightly.
• In a separate bowl, whisk together the eggs, milk or half-and-half, salt, black pepper, and nutmeg if you are using it.
• Spread the spinach and mushroom mixture into the prepared pie dish. Evenly sprinkle the shredded cheese over the veggies.
• Pour the egg mixture on top, gently shaking the dish to help the eggs settle.
• Bake the quiche for 45 to 50 minutes or until it is lightly puffed and browned. A toothpick inserted into the center should come out clean.
• Let the quiche cool for 10 to 15 minutes before slicing to allow the filling to set.