A savory, low-carb pie packed with mushrooms, spinach, cheese, and herbs. Perfect for breakfast, brunch, or a light dinner. Serves 6.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400 g mushrooms, sliced
- 4 packed cups fresh Spinach
- 6 large eggs
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp nutmeg (optional)
- ½ tsp chili flakes (optional)
Optional add-ins
- Crumbled feta cheese
- Cooked bacon
- Fresh herbs
- Cheddar cheese
Instructions
1. Prepare the filling
- Preheat oven to 190°C (375°F).
- Grease a 9-inch pie dish or baking dish.
- Heat olive oil or butter in a skillet over medium heat.
- Cook onion for 4–5 minutes until softened.
- Add garlic and cook 30 seconds.
2. Cook the vegetables
- Add sliced mushrooms and cook until browned and most moisture evaporates, about 8–10 minutes.
- Stir in spinach and cook until wilted.
- Remove from heat and cool slightly.
Removing excess moisture helps the pie set properly.
3. Make the egg mixture
In a large bowl, whisk together:
- eggs
- heavy cream
- mozzarella
- Parmesan
- salt
- pepper
- thyme
- nutmeg
- chili flakes
4. Assemble and bake
- Fold the mushroom-spinach mixture into the egg mixture.
- Pour into the prepared dish.
- Bake for 30–35 minutes until golden and just set in the center.
A knife inserted near the middle should come out mostly clean.
Serving Suggestions
- Serve warm with a simple salad.
- Pair with avocado slices for extra healthy fats.
- Great for meal prep and reheats well.
Storage
- Refrigerate up to 4 days.
- Freeze slices individually for up to 2 months.
- Reheat in the oven or air fryer for best texture.
Keto Tips
- Use full-fat dairy for better texture and lower carb balance.
- Avoid watery mushrooms by cooking them thoroughly first.
- Add extra cheese on top before baking for a golden crust.
Approximate Nutrition (per serving)
- Net carbs: 5–7 g
- Protein: 14–18 g
- Fat: 24–28 g
