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Mushroom and Spinach Quiche with Almond Flour Crust

by IBD Medical on May 01, 2024

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):

Calories: 280
Protein: 15g
Carbohydrates: 8g
Fat: 20g


  • 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


  1. Preheat the oven to 350°F (175°C).
  2. Mix almond flour and melted butter to form the crust. Press into a pie dish.
  3. Whisk eggs and almond milk. Season with salt and pepper.
  4. Spread spinach, mushrooms, and cheese over the crust.
  5. Pour the egg mixture over the fillings.
  6. Bake for 35-40 minutes until the center is set.
Mushroom and Spinach Quiche with Almond Flour Crust | Glucology diabetes Friendly Recipes


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