Elevate your breakfast or brunch experience with our Mushroom and Spinach Quiche with Almond Flour Crust. The buttery almond flour crust provides a gluten-free and low-carb foundation for a filling that combines earthy mushrooms, vibrant spinach, and creamy feta or goat cheese. Indulge in a wholesome slice that not only delights the taste buds but also aligns with diabetes-friendly dietary choices.
Number of Servings: 6
Cooking Time: 45 minutes
Difficulty Level: Intermediate
Nutrition Information (per serving):
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 4 large eggs
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup feta or goat cheese
- 1 cup unsweetened almond milk
- Salt and pepper to taste
- Preheat the oven to 350°F (175°C).
- Mix almond flour and melted butter to form the crust. Press into a pie dish.
- Whisk eggs and almond milk. Season with salt and pepper.
- Spread spinach, mushrooms, and cheese over the crust.
- Pour the egg mixture over the fillings.
- Bake for 35-40 minutes until the center is set.
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