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Keto Crustless Mushroom Spinach Pie is an easy weeknight meatless meal the whole family will love!
Spinach Pie
Ok so it may not look like the spinach pie you might remember from a bakery, a stuffed dough with spinach it, but it is a delicious spinach “pie”. This spinach pie is a cross between a quiche and custard. But what makes this stand out compared to the rest of all the pies out there, the difference is in the cheese!! Using cottage cheese makes all the difference to making this pie a winner!
You could always leave out the mushrooms if you’re not a fan. But I must tell you this before you skip them, my kids HATE, LOATH and generally don’t try anything with mushrooms in a recipe. I had mushrooms that were needing to be cooked and I decided they could pick them out if they wanted to, but guess what? THEY ATE THEM ANYWAY!!! Call it a miracle, but they ate them, and asked for seconds!!
Crustless Pie or Quiche
You won’t even notice there isn’t a crust and you won’t even care! It’s a pretty hearty piece of pie that can stand alone without a pie crust, but if you truly want a fabulous keto pie crust, try my coconut flour pie crust. My whole family, picky kids and tough to please hubby all loved it even without a crust! Feel free to add some cooked protein in it as well, like cooked, diced ham or chicken.
It’s a perfect little dish to make and freeze then thaw for those busy weeknights when you have no time to cook!
Tools to Make Keto Spinach Pie
Fine Mesh Strainer– This comes in handy when you need to drain any sort of frozen veggie, in this case, the spinach.
Large skillet– I use many different sizes of skillets every day from just cooking eggs, or use a smaller skillet for my keto tortillas.
9 inch Pie dish– This is a nice deep dish skillet that can also be used to make sweet pies like my, chocolate cream pie.
Baking sheet pan– For all your baking needs and to use in this recipe as a platform for the pie dish, just in case any spillage happens.
Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You’ll have that early in order to go food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don’t like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It’s the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
Right now our meal plan membership is 25% OFF!! Use Coupon Code NY2020 at Check Out! Learn More here!
Keto Crustless Mushroom Spinach Pie
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Keto Crustless Mushroom Spinach Pie
Ingredients
- 8 ounces mushrooms
- 1 teaspoon minced garlic
- 2 teaspoon olive oil
- 10 ounce frozen spinach
- 2 tablespoons grated parmesan
- 4 eggs
- 16 ounces cottage cheese 4%
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded mozzarella
Instructions
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Preheat oven to 350 degrees.
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Thaw frozen spinach and drain, squeeze out as much water as possible. Set aside.
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Thinly slice mushrooms.
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Heat oil and garlic in a large skillet. Add mushrooms and cook until tender.
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Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is heated through.
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Drain spinach/mushroom mixture in a colander.
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Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
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In a bowl, whisk eggs then add cream and cottage cheese and stir well.
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Stir in mushrooms and spinach mixture.
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Pour into pie dish. Sprinkle with mozzarella.
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Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.
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Turn oven off and allow to sit in oven for 10 minutes.
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Stand 10 more minutes before slicing.
Recipe Notes
Net Carbs: 5g
This recipe was first posted in April of 2014 and updated with video in January 2020.
I have this sitting and it smells delicious! I can’t wait to try it. When you suggest freezing, do you cook it first?
Yes cook first then freeze, hope you enjoy it!
It was delicious, my hubby and I both really liked it! It didn’t win over my kids but I will certainly add this into our meal rotation. Thank you!
Some members of my family are trying to avoid higher cholesterol recipes. What substitutions would you suggest for the heavy cream and would egg beaters or maybe egg whites work out ok?
Thank you! 🙂
You could use milk or light cream to sub the heavy cream. You could use egg beaters as well. I don’t use them but I’m sure that would work.
I saved this to ZipList, but the pic didn’t post in ZipList.
I have made this several times and always love the flavor… however, I always end up with a lot of liquid in the dish. I’m assuming it’s from the mushrooms. No matter how much I try to get the excess out before baking it turns out “watery.” Wondering if you have any suggestions? I will still make it either way because it’s one of my favorites 🙂
The excess liquid could also be from the spinach. You could try pressing and squeezing the cooked spinach and mushrooms in a clean dish towel. You could also try cooking it a bit longer or add some grated Parmesan to the bottom of the dish before pouring in everything to bake.
Can this be done with something other than heavy cream?
You could use milk
Oh my this was DELICIOUS!!!!! Definitely will be cooking this again and again! Thank you! 😀
We love this recipe! Very flavorful, cooks up perfectly, browns nice and evenly, and the top rises nicely. It was also very easy. Beautiful and delicious! Thank you!
This was delicious and easy to make.
When sautéing the mushrooms dont move them around /toss them a lot doing this tends to release more liquid just toss once to cook on both sides.
My husband and I loved this dish!
I’m not a fan of cottage cheese, is there a substitute for it?
sure you could probaly use ricotta cheese instead.
I made it this morning, and served it on our bedroom balcony with my husband for a romantic breakfast. It was divine! The husband scarfed down three helpings. My only substitution was that I had to use evaporated milk instead of heavy cream because that’s all I had in the cabinet.
Thank you for a great dish that I will definitely make again.
This looks divine! I will be making this soon.
love this recipe…i made it for the third time today and got the prep time down to 38 minutes…just sayin’ (10 minutes if you have peeps getting all the ingredients together and measured…maybe) 🙂
In the oven, can’t wait to eat?
So I had a 16oz package of fresh baby spinach that was about to turn and about 7 or 8 ounces of baby bella mushrooms that were about to get too slimy. Hate waste. Was feeling lazy and decided to see what Google would turn up. This recipe seemed easy, with not too much cleanup, but I didn’t have nutmeg, mozzarella or cottage cheese. Soooo…
I seasoned the spinach with basil and thyme salt and pepper and some red pepper flakes. Nuked a few ounces of cream cheese with the heavy cream to replace the cottage cheese. Whisked it real well. I did feta cheese on the top instead of mozzarella, only in the last 20 minutes. Seemed too wet to put in a pie pan, so I put two portions into long skinny baking dishes, to get more crust. Told my girlfriend not to expect too much, this will probably not be that great. Result: fan-freaking-tastic. She had three servings.
Bake time and rest time turned out to be perfect for my oven. Actually closed out the web page on my phone after this was put in the oven, thinking I’d never have a reason to go back to it. Wrong. Now saved to my food folder favorites. Will definitely make again and definitely be back to this site.
Thank you, sugar free mom.
Making this for my sister tonight! Can’t wait, we’re trying to cut back on meat and this recipe looks delish!
I’ve made this twice and it comes out perfectly. Thank you for this delicious recipe!
This looks so good! I’d like to make it for a potluck. What if I doubled the recipe, put in a 13 x 9 pan. How much would this affect the oven time? Thank you.
I’ve just made this with ricotta instead of cottage cheese because my supermarket had run out of cottage cheese.
It was fabulous. Even my carnivore hubby enjoyed it.
Thank you for a great recipe.
On keto, how many servings per recipe?
Hi Barbara, Right under the title of the recipe, above ingredients you will see total servings is 6 so it is a great large piece. Nutrition info listed is for 1 piece.
I’m planning on making this tonight. Yum, it’s right up my alley. I’m planning on adding chopped ham or chicken to make it a full meal. How much added meat would you suggest? 1 Cup or 2 Cups?
Thanks.
I’d start with 1 cup and then mix it up and see if you still have enough liquid in the crust, if you do add another 1/2 cup or cup.
Thanks, Brenda. Sounds like a good way to go about it. I just bought the mushrooms and cottage cheese so I’m good to go. So glad I stumbled on your site via “ThatLowCarbLife”. I’ll follow you on Facebook.
Thanks!
I’m not sure about the nutmeg. Can you suggest a substitute? Thanks!
You can leave it out, it goes well with greens like spinach.
Omg this was amazing. But instead of using cottage cheese I used sour cream and out some butter into it, and I had jalapeño cheese instead of mozzarella. But thank you so much for the recipe. Loved it!
I made this last night and it’s delicious. I followed your recipe exactly but I also added chopped ham to make it a full meal. Turned it into more of a casserole, size-wise, so I baked it in a Pyrex 7-1/2 x 11 baking dish. It had to cook about 65 minutes, turned off heat and left it in oven for 10 minutes, then rested on counter for 15 min. or so before I cut into it. It’s so good, I had it for breakfast this morning! Thanks for a recipe I’ll definitely make again and again. Next time, I’ll try adding chopped chicken but I have a feeling I’ll like the ham better. Ham goes well with spinach and mushrooms and nutmeg. 🙂