Keto Crustless Mushroom Spinach Pie
This savory keto pie combines mushrooms, spinach, eggs, cream, and cheese into a rich, custardy dish that’s perfect for breakfast, brunch, lunch, or a light dinner. Since it’s crustless, it’s naturally low in carbs and gluten-free.
Yield
6–8 servings
Prep Time
Preparation: 20 minutes
Cooking: 45–50 minutes
Total Time: About 1 hour 10 minutes
Ingredients
For the Filling
2 tbsp olive oil or butter
12 oz (340 g) mushrooms, sliced
4 cups (120 g) fresh spinach, roughly chopped
1 small onion, finely diced
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme
¼ tsp nutmeg (optional)
For the Custard Base
6 large eggs
1 cup (240 ml) heavy cream
½ cup (120 ml) unsweetened almond milk
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
Optional Add-Ins
Choose one or more:
4 oz (115 g) cooked bacon, crumbled
4 oz (115 g) cooked sausage
½ cup crumbled feta cheese
¼ cup chopped sun-dried tomatoes
1 tbsp fresh parsley
Equipment
9-inch (23 cm) pie dish
Large skillet
Mixing bowl
Whisk
Step 1: Prepare the Oven and Pie Dish
Preheat oven to 350°F (175°C).
Grease a 9-inch pie dish with butter or cooking spray.
Set aside.
Step 2: Cook the Vegetables
Heat olive oil or butter in a large skillet over medium heat.
Add diced onion.
Cook for 4–5 minutes until softened.
Add mushrooms.
Cook 8–10 minutes, stirring occasionally.
The mushrooms should release their moisture and begin to brown.
Add garlic.
Cook for 30 seconds until fragrant.
Stir in:
Salt
Pepper
Thyme
Nutmeg (if using)
Add spinach.
Cook for 2–3 minutes until wilted.
Remove from heat.
Important
Allow the mixture to cool for 5–10 minutes before combining with the eggs.
Step 3: Prepare the Custard
In a large bowl whisk together:
Eggs
Heavy cream
Almond milk
Salt
Black pepper
Whisk until completely smooth.
Step 4: Add the Cheese
Mix into the custard:
Mozzarella
Parmesan
If using feta, add it now as well.
Step 5: Assemble the Pie
Spread the mushroom-spinach mixture evenly in the pie dish.
Add bacon or sausage if using.
Pour the egg mixture over the vegetables.
Gently stir with a fork to distribute ingredients evenly.
Sprinkle a little extra Parmesan on top if desired.
Step 6: Bake
Bake at 350°F (175°C) for 35–45 minutes.
The pie is done when:
The center is set.
The top is lightly golden.
A knife inserted near the center comes out clean.
If the top browns too quickly, loosely cover with foil during the final 10–15 minutes.
Step 7: Rest Before Serving
Remove from oven.
Allow to rest for 10–15 minutes.
This helps the custard firm up and makes slicing easier.
Serving Suggestions
Serve with:
Mixed green salad
Avocado slices
Sour cream
Garlic herb butter
Roasted vegetables
Storage
Refrigerator
Store covered for up to 4 days.
Freezer
Slice into portions.
Wrap individually.
Freeze up to 2 months.
Thaw overnight in the refrigerator and reheat gently.
Approximate Nutrition (Per Serving, 8 servings)
Calories: 260
Fat: 21 g
Protein: 14 g
Total Carbohydrates: 5 g
Fiber: 1 g
Net Carbs: 4 g
Chef’s Tips for the Best Keto Pie
Cook mushrooms thoroughly to remove excess moisture and prevent a watery pie.
Freshly grated Parmesan melts and flavors better than pre-grated varieties.
For a richer texture, replace almond milk with additional heavy cream.
Let the pie cool slightly before slicing for neat, bakery-style wedges.
Adding bacon or feta creates a deeper, more savory flavor profile.
