Ketogenic Crustless Spinach and Mushroom Quiche Recipe

One of my absolute favorite breakfast meals is a crustless quiche. I love a great quiche and with this recipe, I barely notice that there is no crust because it is so

The first time I made this, I used multiple pans to mix the ingredients. I now heat the spinach and veggies up in a cast iron skillet and cook it in a cast iron skillet. It makes fewer dishes to clean up!

flavorful. The other thing that I love about this spinach mushroom quiche is that I can transform the frozen spinach from something gross into something totally delicious. It amazes me each time. (Without some additions, I think frozen spinach is disgusting.)

The other great thing about this recipe is that you can make it ahead. It stores in the refrigerator for 2-3 days, so you can get extra mileage out of your efforts. I know that some people are not fans of leftovers, but for me they are timesavers.  I like to make this on a Sunday when I have plenty of time and put a few extra servings in tupperware containers for the next few breakfasts. It keeps me on time and on track with my ketogenic eating plan!


  • 16 oz. chopped frozen spinach
  • 5-6 mushrooms, sliced
  • 1/2 medium sized onion
  • olive oil
  • salt and pepper
  • 1 sausage (optional, for flavor)
  • 1 cup grated cheddar cheese
  • 7 eggs (medium or large)


Preheat oven to 350.

Heat a cast iron skillet to high or medium high. Add 1-2 tablespoons of olive oil. Add the frozen spinach. Chop up the sausage into a small dice and place into the pan with the spinach. While the frozen spinach is thawing out on one side in the pan, focus your efforts on chopping up the onion and mushrooms. Once you have diced the onion and sliced the mushrooms, flip o

You can serve with a side dish of broccoli and mushrooms!

ver the brick of frozen spinach to allow for it to thaw out on the other side. Add the mushrooms and onions to the olive oil. Stir. Let cook for 2-3 minutes. You will want to break up the frozen spinach. Add salt an

d pepper.

As the onions, mushrooms and spinach are cooking, grate the cheese and break the eggs into a bowl. Whisk half of the grated cheese with the eggs. Turn the heat off and remove the skillet from the burner. Place on a hot pad so you don’t burn your counter. Pour the egg and cheese mixture into the cast iron skillet and gently stir to mix up the ingredients. Top the eggs and veggies with more cheese.

Place the cast iron skillet into the preheated oven for 20 minutes. Most of the ingredients have been half way cooked at this point, so it is just a matter of cooking the eggs and allowing the flavors to blend together.



And again with avocados for more healthy fats!

For more ketogenic breakfast ideas, click here!

11 thoughts on “Ketogenic Crustless Spinach and Mushroom Quiche Recipe”

  1. This recipe looks great!

    I think that spinach and mushroom go very well together. And being a ketogenic recipe is a great benefit for anyone who wants to go on an effective diet. So I will most definitely give it a try!

    What I like the best – since I’m a very inexperienced cook – is that it’s so easy to make. I bet I can do it.

    Also, I don’t have a problem with leftovers, so I love the fact that you made it clear that we can refrigerate it for 2-3 days.


    1. Thank you so much for your comment! I’m a very simple type of cook, so I try to make things as easy and quickly as possible! 

  2. This looks delicious and I love spinach and mushrooms so I think I’m going to try it. It seems simple enough where I could even do it (I’m no cook). I love quiche anyway, its one of my favorite foods, especially for breakfast. Do you happen to know the nutrition facts for it? Thanks!

    1. Thank you for your comment! I haven’t figured out the nutrition facts on this one. That’s my next step! I know that all of the ingredients are low carbohydrate, so if you are counting carbs, this is going to be low. (Spinach is 1, onions would be around 2 as would mushrooms, but the total per serving is under 5, so it keeps you low carbohydrate for sure.)

  3. I don’t have a problem with leftovers. I learned before that fruits and vegetables retain their nutrients better when they are frozen. The only problem is that they turn dark and weird looking after being frozen. With your quiche recipe it does solve a lot of problems. The cheese and other ingredients adds more color to the dish which negates the weird but healthy veggie problem. It sounds pretty delicious. I don’t have any spinach or cheese in my refrigerator right now or else I will also give it a try.

    1. Thank you so much for your kind comments! There are some vegetables that turn weird looking after being frozen. Some don’t freeze well. I felt that spinach was one of them, but using it in this quiche solved that problem for me! It also is a lot cheaper than fresh spinach. An inexpensive way to get more greens into you diet!

  4. I love spinach and egg. Since I am not very good at cooking, I always look for easy and simple recipes, and best of all, this recipe looks very easy and simple to make. I will have to try it out. Thanks you for the dinner idea.

  5. Hi Melinda,
    I was excited to find this tasty recipe for crustless quiche. I try to stick with a very low carbohydrate diet both for health reasons and because I feel amazingly better following this routine. It can be challenging to add variety to my diet, so I appreciate this suggestion. I also love the simplicity. Thanks for the great idea!

  6. This looks absolutely delicious. I love spinach and have been looking for some new recipes that include it. I love the health benefits of it and eat it nearly every day. Thank you so much for sharing. I am already looking forward to reading more. All the very best.

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