Crustless Mushroom Quiche
This Crustless Mushroom Quiche is a low-carb delight! Packed with savory beef, earthy mushrooms, and creamy cheese, it's perfect for any meal.
Servings: 6 servings
Ingredients
- 1 lb ground beef provides a hearty base and protein
- 8 oz white mushrooms sliced, adds earthy flavor
- 2 green onions thinly sliced (greens only)
- 1 cup Swiss cheese shredded, brings creamy taste
- 1 handful spinach chopped, adds color and nutrients
- 10 eggs the binding agent
- 1.5 cups heavy cream contributes to rich texture
- 1 cup whole milk adds creaminess
- 0.5 tsp sea salt enhances flavors
- cracked pepper for a touch of heat
- 1 tsp crushed red pepper optional, adds spicy kick
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add sliced mushrooms and cook until softened, about 5 minutes. Season with salt and cracked pepper, then remove from heat.
- In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, and a pinch of salt and pepper until well combined.
- Add the cooked beef and mushrooms, green onions, Swiss cheese, and chopped spinach to the egg mixture. Gently fold until combined.
- Grease a baking dish or pie pan and pour in the quiche mixture, spreading it evenly.
- Bake for 35-40 minutes, or until set and lightly golden. A knife inserted into the center should come out clean.
- Let the quiche cool for about 10 minutes before slicing.
Equipment
- Large Skillet
- Mixing Bowl
- Whisk
- Baking dish or pie pan
- Measuring cups and spoons
- Spatula
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze individual portions wrapped in plastic wrap for up to 3 months.
- Reheat in the microwave or oven until warmed through.