Portobello Mushroom Keto Quiche with Asparagus and Swiss
Protein-rich keto quiche baked in portobello mushroom caps instead of pastry crust. Fresh dill and Swiss cheese complement tender asparagus spears nestled in creamy egg custard. Perfect for low-carb breakfast, brunch, or light dinner. The earthy mushroom caps provide natural bowls that crisp beautifully while containing the silky quiche filling. Individual portions make elegant presentation for guests or easy meal prep.
Ingredients
Instructions
- 1
Preheat oven to specified temperature
- 2
Wipe mushrooms clean with paper towel, remove stems and scrape out gills without washing
- 3
Check mushrooms for rips or tears to prevent batter spillage
- 4
Whisk together eggs, dill, cream, salt and pepper in medium bowl
- 5
Trim asparagus to fit mushrooms and divide evenly into caps
- 6
Sprinkle grated cheese evenly into each mushroom
- 7
Place mushrooms on baking sheet and carefully spoon batter into caps
- 8
Bake until top is golden
Tips
Do not wash mushrooms as they absorb water and become soggy. Use paper towel to clean instead.
Check mushroom caps for holes or tears before filling to prevent custard from leaking out during baking.
Trim asparagus spears to fit snugly in mushroom caps for even cooking and neat presentation.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat in 350F oven for 10 minutes.
Assemble quiche in mushroom caps up to 4 hours ahead. Cover and refrigerate until ready to bake.
Serve warm or at room temperature. Garnish with fresh dill or chives if desired.
Common Mistakes
Wash mushrooms to avoid soggy caps that won't hold filling properly
Skip checking for mushroom tears to prevent custard leakage during baking
Substitutions
FAQ
Can I use different mushrooms instead of portobellos?
Large mushrooms like king oyster or shiitake caps work, but portobellos provide the best size and structure for holding the quiche filling without breaking.
How long will these keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for 8-10 minutes or microwave for 1-2 minutes until warmed through.
Can I freeze these quiche mushrooms?
Yes, freeze cooked quiches up to 2 months. Wrap individually and thaw overnight in refrigerator before reheating in oven until heated through.