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
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.
Notes
Nutrition
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!
Really good, but waayyy to salty. Would recommend cutting the salt to 1/2 tsp (can always add more after), otherwise delicious.
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. 😊
Wow, best keto recipe so far. Thank you.
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!!!
Absolutely delicious. So glad I came across the recipee.
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!
I made this tonight. It was soooo good! And so filling! ! I will be making again.
OMG!!! This recipe is completely and utterly delicious! Fantastic recipe which we gratefully appreciate you sharing this! Super love to you and this recipe!!!
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.
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!
My family loved Loved loved this recipe. Thank you!
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.
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. 🙂
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!