Spinach and Mushroom Crustless Quiche


Yes, real men do eat quiche and they actually enjoy it too!

Quiche can be loaded with carbs and fat but with a few simple changes you can enjoy it low carb and virtually guilt free. Due to the fact that I am the resident herbivore I get very excited to see my family enjoy a veggie delight like this dish. If they cry loud enough, ok I may put some smoked ham in and have a veggie to myself but I proved that yes indeed we can live on veggies alone. I know it was probably the cheese that diverted a dinner disaster, but what ever works right? Well come to think about it, I did have to make two anyway as my son is not a mushroom fan AT ALL. This actually worked out to my advantage as there was enough to have seconds and bring some for lunch today. Not only is this deliciously filling but it is a very economical meal at about $1.50 per slice.

There are 2.6g net carbs, 11.3g protein and only 3 Weight Watchers points per serving.




Spinach and Mushroom Crustless Quiche Recipe

By kimmy Published: April 16, 2015

  • Yield: 6 Servings
  • Prep: 15 mins
  • Cook: 45 mins
  • Ready In: 60 mins

Calories: 127 | Fat: 7.7g | Protein: 11.3g | Carbs: 4.2g | Fibre: 1.6g | WW Points: 3



  1. Preheat your oven to 350. Empty the box of thawed spinach into a colander and let it drain.
  2. Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet
  3. Spray a pie dish with non-stick spray.
  4. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish.
  5. Add the cooked mushrooms and crumbled feta.
  6. In a medium bowl whisk together the eggs until fairly smooth. Add the almond milk, parmesan and a pinch of pepper. Whisk to combine. Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  7. Sprinkle the shredded mozzarella cheese over top.
  8. Bake the quiche until it is golden brown on top and the center is solid. about 45 minutes. Slice and serve!
By |2017-09-25T16:37:27+00:00April 16th, 2015|Breakfast, Low Carb, Recipes, Vegetarian, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

Leave A Comment