Crustless Spinach and Mushroom Quiche

This creamy and tasty quiche can be served for breakfast, lunch or dinner. I replaced heavy cream with coconut milk, which offers great health benefits, on top of the excellent nutritional value provided by the eggs and spinach.

A portion of this dish has only 7 grams of carbohydrates and provides important minerals such as Potassium, Calcium and Magnesium, beneficial fats, and protein.

Crustless Spinach and Mushroom Quiche

Per Serving (serves 4): carbs 7 gr / Protein 20 gr / Fat 25 gr / Calories 355


  • Eggs, 6
  • Coconut Milk, 1 1/3 cup
  • 3/4 cup shredded Mozzarella Cheese, 3oz
  • 1/4 cup Shredded Parmesan Cheese, 1 Oz (+ 2 tbp)
  • 1 cup of sliced mushrooms, 3 oz (about 5)
  • 6 cups of Spinach
  • 2 tomatoes
  • Salt, 1/2 tsp
  • Pepper, 1/4 tsp


Pre-heat the oven to 350°F.

Open the coconut milk can and poor the content in a bowl (solid and liquid). Mix until the solidified part and the liquid are combined; then measure 1 1/3 cup.

On a skillet melt the coconut oil over medium heat. Add the spinach and sauté for a couple of minutes. Add the mushrooms and sautéed for an another couple of minutes.

In a big bowl mix the coconut milk and the eggs.  Add the veggies, cheese, salt and pepper and mix well.

Poor the mix into a greased quiche dish. Arrange the tomato slices on top and sprinkle with Parmesan cheese. Cook in the oven for about 45 minutes, until center is firm.

Let cool before serving.

Author: Denise Martin

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