Baked Crustless Spinach Mushroom Quiche

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A savory, protein-packed quiche with spinach and mushrooms, baked without a crust for a keto-friendly brunch. This American-inspired vegetarian recipe (low carb), ready in about 55 minutes, pairs Eggs, Heavy cream, Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large Eggs
• 1/2 cup Heavy cream
• 2 cups, fresh, chopped Spinach
• 1 cup, sliced Mushrooms
• 1/4 cup, finely diced Onion
• 2 cloves, minced Garlic
• 1 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp (optional) Nutritional yeast

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease an 8-inch pie dish with 1 tbsp butter.
2. Step 2: Melt 1 tbsp butter in a skillet over medium heat. Add 1/4 cup diced onion and 2 minced garlic cloves, cook for 3 minutes until softened.
3. Step 3: Add 1 cup sliced mushrooms to the skillet and cook for 5 minutes until golden. Stir in 2 cups chopped spinach and cook for 2 minutes until wilted.
4. Step 4: In a bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp nutritional yeast (if using).
5. Step 5: Stir the cooked vegetable mixture into the egg mixture until combined. Pour into the prepared pie dish and bake for 35-40 minutes until set and lightly golden on top.