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Keto Crustless Spinach Quiche Recipe


Atkins Keto Crustless Spinach Quiche
3.6g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:French
Cook Time:30 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

16.1g

Protein

38.1g

Fat

2.1g

Fiber

427.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6 1/2ozFrozen Chopped Spinach
  • 0 1/4tspBlack Pepper
  • 1cup, shreddedMuenster Cheese
  • 1cupHeavy Cream
  • 2tspCanola Vegetable Oil
  • 0 1/4tspSalt
  • 0 1/2cup, choppedScallions or Spring Onions
  • 4largeEgg (Whole)
  • 0 1/8tspNutmeg (Ground)

DIRECTIONS

Preheat oven to 350°F (175°C). Lightly grease a 9 inch pie pan.

  1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Cut frozen spinach into chunks, add to skillet and continue cooking until spinach is warm through and excess moisture has evaporated.
  2. In a large bowl, combine eggs, cream, cheese, salt, pepper and nutmeg. Add spinach mixture and stir to blend. Pour into prepared pie pan.
  3. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

If using fresh spinach, add chopped spinach (or whole baby spinach) to the skillet with the onions two cups at a time with a tablespoon of water, cooking until the spinach begins to wilt before adding another 2 cups, until all spinach is wilted and moisture has evaporated before adding it to the egg mixture.

Cooking Tip

You could even add in some chopped peppers, mushrooms, or broccoli if you wish (just pay attention to net carbs whenever you add ingredients). 

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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