Keto Vegetarian Mushroom Spinach Quiche with Almond Flour Crust
A rich, satisfying quiche featuring a nutty almond flour crust filled with sautéed portobello mushrooms, wilted spinach, and melted cheddar cheese in a creamy egg custard. Perfect for brunch, lunch, or a light dinner when you want something hearty yet refined. The almond flour crust provides a delicate, slightly sweet base that complements the earthy mushrooms and vibrant spinach. This version stands out for its perfect balance of vegetables and cheese, creating a quiche that's both indulgent and wholesome.
Ingredients
- 2 cup almond flour
- 5 tablespoon butter, melted
- ⅛ teaspoon coarse kosher salt
- 2 ounce baby portobello mushrooms, diced
- 2 teaspoon avocado oil
- ¼ large red onion, sliced
- 2 cup spinach
- 4 large eggs, raw
- ½ cup heavy cream
- ½ cup warm water
- 1 cup cheddar cheese, shredded
- ½ teaspoon kosher salt, for vegetables
- ¼ teaspoon kosher salt, for egg mixture
Instructions
- 1
Preheat oven to 350 F
- 2
Combine almond flour, melted butter and salt in a bowl
- 3
Press dough into tart pan bottom and sides evenly
- 4
Bake crust for 12 minutes until puffed and browned
- 5
Dice mushrooms and sauté in hot pan with avocado oil for a few minutes
- 6
Add sliced red onions and sauté for another couple of minutes
- 7
Add salt to vegetables
- 8
Add spinach and sauté until wilted
- 9
Beat eggs in mixing bowl until well combined
- 10
Add cream, water, sautéed vegetables and salt to eggs
- 11
Fold in shredded cheese
- 12
Pour mixture into baked crust
- 13
Bake for 40-45 minutes until puffed and browned on top
- 14
Serve immediately
Tips
Press the almond flour crust firmly and evenly to prevent cracks during baking
Sauté vegetables until moisture evaporates to prevent a soggy quiche bottom
Let quiche rest 5-10 minutes after baking for easier slicing and serving
Good to Know
Refrigerate covered up to 3 days. Reheat individual slices in 350°F oven for 10 minutes.
Assemble completely and refrigerate unbaked up to 1 day. Add 5-10 minutes to baking time.
Serve warm or at room temperature with mixed greens or fresh fruit.
Common Mistakes
Don't skip pre-baking the crust to avoid soggy bottom
Drain sautéed vegetables well to prevent watery quiche
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I freeze this quiche?
Yes, wrap cooled quiche tightly and freeze up to 2 months. Thaw overnight in refrigerator and reheat in 350°F oven.
What if I don't have a tart pan?
Use a 9-inch pie dish instead. Press almond flour crust up the sides and adjust baking time as needed.
Can I use different vegetables?
Absolutely. Try asparagus, bell peppers, or zucchini. Just sauté until tender and drain excess moisture first.