Portobello and Asparagus Keto Quiche
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.
Servings 4
Calories 160kcal
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
Serving Suggestions: These make a terrific lunch or light dinner, too.
Cooking Tips: Stir in some ham or bacon into your quiche batter, too. Also try other herbs like dill or mint.
Nutrition
Serving: 1quiche | Calories: 160kcal | Carbohydrates: 6g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 220mg | Sodium: 247mg | Potassium: 492mg | Fiber: 2g | Sugar: 3g | Vitamin A: 828IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 2mg
