Crustless Quiche with Spinach and Ricotta
Crustless Quiche with Spinach and Ricotta is a creamy ricotta texture with cheddar, spinach, and ham - a delicious low-carb breakfast quiche!
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Servings: 8
Net Carbs: 5g
Ingredients
- 6 large Eggs
- 5 ounces Spinach fresh, chopped
- 1 ½ cups Heavy cream
- 1 ½ cups Ricotta cheese whole milk ricotta
- 1 ½ cups Cheddar cheese grated
- 1 ½ cups Mushrooms raw, chopped
- 1 ½ cups Ham cooked, finely chopped
- 3 tablespoons Dried chopped onion
- 1 teaspoon Sea salt
- 1 teaspoon Pepper
Instructions
- Pre-heat oven to 375 degrees. Butter the bottom and sides of a tart pan or pie plate.
- Wilt the spinach in 3 small batches for 1 minute in a microwave. Pat with paper towels to remove excess moisture and chop.
- Beat the eggs by hand in a large mixing bowl and add all of the ingredients and mix well to incorporate.
- Pour into the prepared tart/pie pan. You can fill to the brim. Any excess egg mixture can be baked in prepared individual ramekins or muffin tin.
- Place pans on a cookie sheet and bake for 50-60 minutes until slightly browned on top and the mixture has set. Remove and allow to cool for 10 minutes before servings.
Notes
The Quiche is delicious cold or re-heated the next day. You can also drizzle with truffle oil before serving.
Nutrition
Calories: 398kcal | Carbohydrates: 5g | Protein: 18g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 804mg | Potassium: 364mg | Sugar: 1g | Calcium: 301mg | Net Carbs: 5g