Ham Spinach Mushroom Quiche with Low Carb Crust

Ham Spinach Mushroom Quiche recipe, low carb pie crust, paleo, keto

Ham Spinach Mushroom Quiche

This Ham Spinach Mushroom Quiche recipe is easy and a great way to use the Low Carb Pie Crust recipe I posted yesterday. Simple, flavorful and nutritious it makes for a great weeknight meal. 

Yesterday I posted the recipe for this Easy Low Carb Pie Crust. It takes just minutes to prepare and pre-bake, then it’s ready to load with all of our favorite pie fillings.

For mine, I decided to make a Quiche to pair with a salad for our supper. First I pan-roasted mushrooms and onions, then I mixed those with eggs, cream, ham, frozen/thawed chopped spinach, Jarlsberg cheese, marjoram, dry mustard, salt and pepper.


While the Quiche, baked in a nine-inch deep-dish pie plate, takes an hour to bake, it’s worth the wait! This hearty meal is filling and nutritious, without the carbs you’d normally get when eating Quiche. Win!

I hope you’ll try it!

5.0 from 2 reviews
Ham Spinach Mushroom Quiche with Low Carb Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 1 cup diced onion
  • 7 large eggs
  • 2 tablespoons cream
  • 8 ounces diced ham
  • 5 ounces chopped frozen spinach (thawed)
  • 3 ounces grated Jarlsberg cheese
  • ½ teaspoon dry marjoram leaves
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Pre-heat the oven to 375°F.
  2. In a large skillet, over medium-high heat, add the olive oil.
  3. Add the mushrooms and onions and saute about 10 minutes, or until the mushrooms are golden and crisp around the edges and the onions are cooked.
  4. Remove from heat and set aside.
  5. In a large bowl, add the eggs.
  6. Using a wire whisk, beat the eggs for about 1 minute.
  7. Add the cream and beat to incorporate.
  8. Add the ham, spinach, cheese, marjoram, mustard powder, salt and pepper and stir to combine.
  9. Add the mushrooms and onions and stir to combine.
  10. Pour the egg mixture into a 9 inch deep-dish pie plate that has been lined with a pie crust.
  11. Place the pie plate into the preheated oven and bake for 45 minutes, or until the egg mixture is fully set.
  12. Remove from oven, slice and serve.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Baking, Brunch, Eggs, Entrée, Living in Elegant Simplicity, Saucy Southerner Recipes, Savory Pies. Bookmark the permalink.

4 Responses to Ham Spinach Mushroom Quiche with Low Carb Crust

  1. Lorena says:

    Just printed this recipe. We both think this sounds amazing!

  2. laura says:

    We love quiche! And a I love the low carb crust–so perfect!
    Thanks for linking up to the Friday Frenzy!

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