Instant Pot Keto Crustless Spinach And Gouda Quiche Recipes

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CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)



Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories     Breakfast and Brunch     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 12

cooking spray
1 tablespoon butter
1 onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
  • Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
  • Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
  • Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
  • Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g

INSTANT POT® KETO CRUSTLESS SPINACH AND GOUDA QUICHE



Instant Pot® Keto Crustless Spinach and Gouda Quiche image

This crustless keto quiche is cooked to perfection in minutes in your Instant Pot®! Spinach and creamy Gouda cheese make this main dish ideal for lunch, brunch, or a quick dinner.

Provided by Fioa

Categories     Breakfast Quiche

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
6 eggs
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
3 cups chopped spinach
1 onion, chopped
1 cup shredded Gouda cheese
1 ½ cups water

Steps:

  • Grease a 1 1/2-quart souffle dish with butter.
  • Whisk eggs, cream, salt, pepper, and nutmeg in a bowl. Stir in spinach, onion, and Gouda cheese. Pour into the prepared souffle dish.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®). Place water in the pot and add the trivet. Place the prepared dish on the trivet with an aluminum sling, folding ends on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the fast-release method, about 5 minutes. Open and remove the lid. Lift quiche by grabbing the ends of the foil sling. Let cool for 5 minutes.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 11.6 g, Cholesterol 281.7 mg, Fat 17.4 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 496.1 mg, Sugar 3.7 g

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