Keto Crustless Mushroom Spinach Pie is an easy weeknight meatless low carb meal the whole family will love! Just 5 grams net carbs and 18 grams of protein per serving!
Spinach Pie
Ok so it may not look like the original recipe for a spinach pie you might remember from a bakery, a stuffed dough with spinach it, but it is a delicious low carb spinach pie.
This crustless spinach pie recipe is a cross between a quiche recipe and custard. But what makes this stand out compared to the rest of all the low carb recipes out there is, the difference is in the cheese!!
Using cottage cheese makes all the difference so this easy recipe won't be a soggy pie and will be a winner for your keto diet or low carb diet!
You could always leave out the mushrooms in this delicious savoury pie, 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 Crustless 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. Enjoy for a quick morning breakfast or for dinner.
It's a perfect little dish to make and freeze, then thaw for those busy weeknights when you have no time to cook! This is an easy meal prep idea! Freezer meals for the win!
Tools to Make Crustless Spinach Cheese 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 pan, just in case any spillage happens.
How to Make Keto Crustless Spinach Cheese Pie
To see exact measurements, view nutritional information and print this recipe, scroll to the bottom of this blog post to see recipe card.
Ingredients
mushrooms
minced garlic
olive oil
frozen spinach
Grated parmesan
large eggs
cottage cheese
heavy cream
black pepper
ground nutmeg
shredded mozzarella
Instructions
Preheat oven to 350 degrees.
Place Thawed frozen chopped spinach into a large bowl and drain, squeeze out as much water as possible. Set aside.
Thinly slice mushrooms.
Heat oil and garlic in a large skillet. Add mushrooms and cook until tender.
Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is heated through.
Drain spinach/mushroom mixture in a colander.
Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
In a large mixing bowl, whisk eggs then add cream and cottage cheese and stir well.
Stir in mushrooms and spinach into the egg mixture.
Pour into pie dish. Sprinkle with mozzarella.
Place pie plate on a baking tray and place in preheated oven to cook for 50-60 minutes or until set in center and golden brown around edges.
Turn oven off and allow to sit in oven for 10 minutes.
Stand 10 more minutes before slicing.
FAQs
Can I swap the mozzarella?
Yes you can use different types of cheese you like for this recipe just keep in mind that you want a soft cheese that melts well. Cheddar cheese would be a good alternative.
Can I swap the spinach with kale?
If you want to swap the spinach for kale you can do so but you will need to remove the stems of the kale and cook the kale before adding it to this pie.
Can I leave out the mushrooms?
Yes if you don't like mushrooms it is fine to just leave them out.
Can I add a keto crust?
Yes, you can add my easy keto pie crust if you prefer. It should be par baked before adding the filling for this delicious pie.
Can I use fresh spinach?
I would not recommend fresh spinach as you will need to cook it down and drain it before using it in this recipe.
Can I swap the cottage cheese with something else?
You can swap the cottage cheese with ricotta cheese.
Can I add protein to this?
Yes if you want increase your protein intake, add some cooked chicken or cooked ground beef or cooked ground sausage.
What should I serve this with?
I would simply add a side salad since this delicious spinach pie can be a main dish whether you add protein or not to it.
Keto Crustless Mushroom Spinach Pie
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%
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- ½ cup shredded mozzarella
Instructions
- Preheat oven to 350 degrees.
- Thaw frozen spinach and drain, squeeze out as much water as possible. Set aside.
- Thinly slice mushrooms.
- Heat oil and garlic in a large skillet. Add mushrooms and cook until tender.
- Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is heated through.
- Drain spinach/mushroom mixture in a colander.
- Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
- In a bowl, whisk eggs then add cream and cottage cheese and stir well.
- Stir in mushrooms and spinach mixture.
- Pour into pie dish. Sprinkle with mozzarella.
- Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.
- Turn oven off and allow to sit in oven for 10 minutes.
- Stand 10 more minutes before slicing.
Ronda
Made this tonight and was very impressed. I had every intention of using left over ham from Thanksgiving it but forgot and so I just heated it up and put it on the side. I am not a huge spinach person but get in a mood for it every 3 or 4 months and this hit that craving spot on. It is just me and my husband so there will be left overs 🙂
Trish
We just had this for our dinner and thoroughly enjoyed it! Thanks so much for all of your recipes. They’re all excellent and quite easy to prepare. I haven’t tried a bad one yet!
Beth
Really good, but waayyy to salty. Would recommend cutting the salt to 1/2 tsp (can always add more after), otherwise delicious.
Terry
Delicious!!
Julie
This recipe is absolutely amazing - thank you! Perfect for a low carb, meatless Monday. We reduced the sodium by adding less salt and selecting an organic cottage cheese but it all worked out beautifully. We also grated fresh mozzarella to use in the recipe. We served the pie with heirloom tomatoes. Totally tasty! Will definitely make again. 😊
Sara Freeman
Wow, best keto recipe so far. Thank you.
Betty Malone
This is delicious! It's one of the best low-carb recipes that I have found. I did add finely-chopped red onions with the garlic and I put a dash of Everything's Bagel seasoning on top. I'll be making this again! Thanks!!!
Sylvia Alvarado
Absolutely delicious. So glad I came across the recipee.
Robert Carr
We had some asparagus left over, so I cut that up and added to the mushroom spinach mix. The bag of spinach was 12 oz instead of 10, so I added another egg and an extra dollup of cream to compensate for the extra solid ingredients. Didn't fit in a 9" pie pan. I put it in a large casserole dish. Smells yummy!
Lisa
I made this tonight. It was soooo good! And so filling! ! I will be making again.
Dori
OMG!!! This recipe is completely and utterly delicious! Fantastic recipe which we gratefully appreciate you sharing this! Super love to you and this recipe!!!
Jojo
Is there a way to make this without the cottage cheese
Brenda
You can replace it with ricotta cheese.
Eve
I made this today and I was a fan. But 16 oz of cottage cheese? I had to put it in a casserole dish, it would have over flowed my pie dish. But it was very delicious! I definitely will make this again.
Elizabeth F.
I'm loving this recipe. Since I like to cook casseroles with the protein (meat) and vegies all in one dish, I tried this once exactly as written but added 2 C. chopped ham, and used a casserole dish to accommodate the additions. Yum.
Today, I made it again but added 2 C. chopped chicken and omitted the nutmeg and replaced with several sprinkles of red pepper flakes. Yum again.
One of these days, I'm going to make it without any added meat and in a pie plate as written and I've no doubt I'll love it that way too. Thanks for a versatile and yummy recipe!
Yolanda
My family loved Loved loved this recipe. Thank you!
Mary
I am so glad I found this recipe. Made it last night and it is delicious. Only thing I did different is use Sour Cream simply because I wanted to use it up. This is a winner will definitely be making it again thanks for sharing your talent.
Elizabeth
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. 🙂
Sintya Castillo
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!