Banting Quiche – Spinach, Mushroom, Garlic, Cheese

This recipe is an adaptation of one I found at It’s very low carb, easy and a successful crustless quiche…ideal for breakfast, lunch or dinner. It will feed 4-6 people.


  • A punnet of mushrooms
  • A dozen spinach leaves
  • A round of feta cheese
  • A cup of grated cheddar cheese
  • 4 large eggs
  • A cup of half/half – full cream milk and cream


  • Wash and strip the spinach of their stalks.
  • Grate the cheddar cheese.
  • Slice the mushrooms and crush the garlic.
  • Garlic in a garlic pressSaute the mushrooms with the garlic and set aside…
  • Saute mushrooms and garlicWhisk the eggs…
  • Eggs and milkSteam the spinach until limp and then drain it of all the water, rolling it using a mug if necessary…
  • Using mug to squeeze water out of spinachPress the spinach into a greased pie plate…
  • Spinach layered on the pie plateSpread the mushroom/garlic on top…
  • Mushrooms and garlic on the quicheThe cheese goes after that…reserve a little of the cheddar cheese. Crumble feta over as well…
  • Quiche ready for the ovenPour the egg mixed with milk/cream evenly over the rest of the ingredients and top with the leftover cheddar and it’s ready for the oven preheated to 180C
  • Pour custard overAfter 30 minutes, it looked like this. I turned the oven off and left it for a little longer…
  • Out the ovenWhen it came out, it was perfect, easy to cut and absolutely delicious…

Piece of crustless quicheEnjoy!

Psalm 143:10

Teach me to do your will, for you are my God. May your gracious Spirit lead me forward on a firm footing.

Keep the smile going!

God bless you!

In His Grip,

Helga xx 🙂

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