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.
Jo Ann Lee
I’m not sure about the nutmeg. Can you suggest a substitute? Thanks!
Brenda
You can leave it out, it goes well with greens like spinach.
Elizabeth
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.
Brenda
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.
Elizabeth
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.
Brenda
Thanks!
Barbara
On keto, how many servings per recipe?
Brenda
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.
Jenny
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.
Sue Magyarg*
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.
Kristin
I've made this twice and it comes out perfectly. Thank you for this delicious recipe!
Dominique Anderson
Making this for my sister tonight! Can't wait, we're trying to cut back on meat and this recipe looks delish!
J Rand Miller
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.
Diana
In the oven, can't wait to eat?
Phillip Nollner
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) 🙂
Jan
This looks divine! I will be making this soon.
Arlene
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.
Kathy
I'm not a fan of cottage cheese, is there a substitute for it?
Brenda
sure you could probaly use ricotta cheese instead.
Denise Allen
My husband hates cottage cheese. I used the small curd and he loved it. Had no clue it had cottage cheese in it.
Michelle K.
My husband and I loved this dish!
Renee
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.
Linda Mills
This was delicious and easy to make.
Tammy
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!
Nadia
Oh my this was DELICIOUS!!!!! Definitely will be cooking this again and again! Thank you! 😀
Kerry
Can this be done with something other than heavy cream?
Brenda
You could use milk
Leslie
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 🙂
Brenda
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.
Wanda
I saved this to ZipList, but the pic didn't post in ZipList.
Trisha Wilbur
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! 🙂
Brenda
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.
Jill
I have this sitting and it smells delicious! I can't wait to try it. When you suggest freezing, do you cook it first?
Brenda
Yes cook first then freeze, hope you enjoy it!
Jill
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!