Keto Crustless Spinach and Mushroom Pie

Craving a wholesome, keto-friendly meal that’s as satisfying as it is delicious? This Keto Crustless Spinach and Mushroom Pie is the answer! Packed with rich flavors, creamy textures, and loaded with nutrients, this dish is perfect for breakfast, lunch, or dinner.

Why You’ll Love This Crustless Spinach Pie

1. Low-Carb and Keto-Friendly: With just 5 grams of net carbs per serving, this pie is ideal for anyone following a low-carb or ketogenic diet.
2. High Protein: Each slice boasts 18 grams of protein, making it a fantastic option for fueling your day.
3. No Soggy Crust: By skipping the crust, this dish becomes a no-fuss, easy-to-make meal without compromising on flavor.
4. Customizable: Add your favorite proteins like cooked chicken or sausage for a heartier meal or switch up the cheese to suit your taste.
5. Family-Approved: Even picky eaters will love this savory pie. Trust me—kids who dislike mushrooms won’t even notice they’re there!

What Makes This Spinach Pie Unique?

This recipe stands out thanks to the addition of cottage cheese, which adds a creamy, protein-packed base while preventing the pie from becoming watery. Combined with heavy cream, parmesan, and mozzarella, the result is a rich and velvety texture that’s hard to resist.

Ingredients Overview

Here’s a closer look at the ingredients that make this dish so special:

• Mushrooms: Adds an earthy flavor and hearty texture.
• Spinach: Frozen spinach works best here, ensuring a consistent texture and flavor throughout.
• Garlic and Olive Oil: A simple combination that enhances the aroma and flavor of the dish.
• Cottage Cheese: The secret ingredient that keeps the pie light yet creamy.
• Parmesan and Mozzarella: These cheeses deliver depth and a melty, gooey topping.
• Eggs and Heavy Cream: These form the custard-like base, binding the ingredients together.
• Spices: A mix of salt, pepper, and nutmeg for a balanced, savory profile.

Tips for Making the Perfect Crustless Spinach and Mushroom Pie

1. Drain the Spinach Well: To avoid a watery pie, make sure to squeeze out as much water as possible from the thawed spinach.
2. Use Fresh Mushrooms: Slice them thinly and sauté until tender for the best texture and flavor.
3. Customize Your Cheese: While mozzarella is classic, cheddar or gruyere can add a different flavor twist.
4. Add Protein: For a complete meal, mix in cooked diced chicken, ham, or ground sausage.
5. Prep Ahead: This dish freezes well, making it an excellent option for meal prepping. Simply thaw and reheat when needed.

What to Serve with Keto Spinach Pie

This crustless pie is versatile enough to stand alone but pairs beautifully with:

1. Fresh Side Salad: A simple green salad with a tangy vinaigrette balances the richness of the pie.
2. Keto-Friendly Bread: Use almond or coconut flour bread to keep it low-carb.
3. Roasted Vegetables: Add color and variety with roasted asparagus or zucchini.

Tools You’ll Need

• Large Skillet: Perfect for sautéing the mushrooms and spinach.
• Fine Mesh Strainer: Essential for draining the spinach thoroughly.
• 9-Inch Pie Dish: A deep dish is recommended to hold all the ingredients.
• Baking Sheet: To catch any spills while baking.

Keto Crustless Mushroom Spinach Pie Recipe

Duration

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour 10 minutes

Calories per Serving: 253

Servings: 6

Ingredients

• 8 ounces mushrooms, thinly sliced
• 1 teaspoon minced garlic
• 2 teaspoons olive oil
• 10 ounces frozen spinach, thawed and drained
• 2 tablespoons grated parmesan cheese
• 4 large eggs
• 16 ounces cottage cheese (4% fat)
• ½ cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ½ cup shredded mozzarella cheese

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prep the Spinach: Thaw the frozen spinach and squeeze out as much water as possible. Set it aside.
3. Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Add garlic and mushrooms, cooking until tender and lightly browned.
4. Combine Spinach and Mushrooms: Add the spinach to the skillet with mushrooms. Season with salt, pepper, and nutmeg. Cook until the spinach is heated through. Transfer the mixture to a strainer to remove any excess liquid.
5. Prepare the Pie Dish: Grease a 9-inch pie dish and sprinkle it with grated parmesan to coat the bottom and sides.
6. Make the Egg Mixture: In a large mixing bowl, whisk together the eggs, cottage cheese, and heavy cream. Stir in the cooked spinach and mushroom mixture.
7. Assemble the Pie: Pour the mixture into the prepared pie dish. Sprinkle shredded mozzarella evenly over the top.
8. Bake: Place the pie dish on a baking sheet and bake for 50-60 minutes, or until the center is set and the edges are golden brown.
9. Cool and Serve: Turn off the oven and let the pie sit inside for 10 minutes. Remove from the oven and allow it to cool for another 10 minutes before slicing.

FAQs

1. Can I use fresh spinach instead of frozen?
   Yes, but you’ll need to cook it down and drain thoroughly to remove excess water.
2. What other cheeses can I use?
   Cheddar, gouda, or gruyere are great substitutes for mozzarella.
3. Can I make this dish ahead of time?
   Absolutely! This pie freezes well. Thaw overnight and reheat in the oven or microwave.
4. What protein options work best?
   Add cooked chicken, ham, or sausage for extra protein.

Nutrition Info (Per Serving)

• Calories: 253
• Net Carbs: 5g
• Protein: 18g
• Fat: 17g