This terrific portobello and asparagus keto quiche is gluten-free and low in carbs, using a meaty portobello mushroom as the quiche shell and crust.
It is officially April and spring is here! Southern California is finally getting some much needed rain and our garden is prepped and ready for us to begin planting. We are entering my favorite months of the year, Spring through Summer.
The days are getting longer. The sun is shining. I can feel my winter blues fading away. I’m starting to walk and exercise more. I never really feel the need to watch what I eat in January with the new year, like most people.
For me, Spring is the sign of everything coming to life again. And I feed off of that energy. And I start to eat healthier!
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Why this recipe is so great
As I try to eat minimal carbs, I typically bake my quiche without a crust. It’s quick, easy and healthier. So today I am sharing a very Spring quiche using a portobello mushroom as my crust.
I love using mushrooms are vessels for stuffing, whether it be as an appetizer, snack or a meal. Mushrooms are so good for you and they help fill you up, making you feel less hungry.
These keto quiches can be sized up or down. Make one for your self, or a make a dozen for a family brunch. Each guest will get their own individual portobello quiche. How awesome and easy is that?!
Ingredients you need
- Portobello mushrooms: These are the big mushrooms that are the size of your hand. Figure one mushroom per person, unless you are feeding some BIG appetites then you can give them two.
- Eggs
- Heavy cream: You can also sub in for half-in-half, but for the keto diet you will want to stick with full fat heavy whipping cream.
- Dill: Although I used fresh dill, you can also sub for dry. You can also use chives, basil or parsley.
- Asparagus: You can chop the asparagus or leave it whole. You can also use any other fresh vegetable like tomatoes, broccoli or bell peppers.
- Swiss cheese: You can omit cheese altogether if you prefer, or substitute with cheddar or gruyere.
- Salt and pepper
Step-by-step directions
1. Wipe mushrooms clean with a paper towel, remove the stem and scrape out the gills. Do not wash the mushrooms, as they will soak up water. If you need water, dampen your paper towel instead. Make sure the mushrooms have no rips or tears otherwise the quiche batter will spill out.
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2. Trim asparagus to fit into mushrooms and divide evenly (3 spears each) into the portobello mushrooms.
3. In a medium-sized bowl whisk together eggs, dill, cream, salt and pepper.
4. Place portobello mushrooms onto a baking sheet and carefully spoon or pour quiche batter evenly into the portobello mushroom shells.
5. Sprinkle grated cheese evenly over each portobello mushroom.
6. Bake at 375ºF until top is golden, approximately 35 minutes.
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Portobello and Asparagus Keto Quiche
Ingredients
- 4 portobello mushrooms
- 5 large eggs
- ¼ cup chopped dill
- ⅛ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 12 asparagus
- 1 oz grated Swiss cheese
Instructions
- Preheat oven to 375ºF.
- Wipe mushrooms clean with a paper towel, remove the stem and scrape out the gills. Do not wash the mushrooms as they will soak up water.
- Make sure the mushrooms have no rips or tears otherwise the quiche batter will spill out.
- In a medium-sized bowl whisk together eggs, dill, cream, salt and pepper.
- Trim asparagus to fit into mushrooms and divide evenly (3 spears each) into the portobello mushrooms.
- Sprinkle grated cheese evenly into each portobello mushroom.
- Place portobello mushrooms onto a baking sheet and carefully spoon or pour quiche batter evenly into the portobello mushroom shells.
- Bake until top is golden, approximately 35 minutes.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
This is pure awesome!
Ha! Ha! Thank you! I hope you enjoy it!
Ohhh amazing. I love that you used a portabello for the “crust”
Great quiche without all the carbs! Yum 🙂
What a wonderful idea Laura! I often can’t be bothered making pastry for quiche but using a mushroom as the base is genius 🙂 Love the beautiful fresh Spring styling in this post. I will definitely try this recipe! x
Who cares if men eat quiche or not, I say, if you put this in front of them they will devour it glee. But that is just my opinion. 🙂
This recipe looks delicious and I can’t wait to try it.
Laura, this is a great idea for Easter morning – relatives, kids and all! I wonder if my men will eat it? Haha! These are beautiful Spring pictures, yes I do love chive blossoms too!
Yea…. it’s Springtime
I remember that book! Back in the today, restaurant menus were lousy with quiche. Not a bad thing, but unfortunately a lot of the quiche was pretty lousy — no real care was taken in making it (not in most places, but in enough where one would be a bit wary). It was probably time for quiche to fall out of favor just because dishes always come and go in restaurants, but that book certainly helped hasten its end. Anyway, great looking quiche. I often make it without a crust, too — just not necessary, IMO. Good stuff — thanks.
I saw the biggest portobello mushrooms at the veggie market today. I should have bought them because they’d make the BEST quiche. What a clever woman you are.