Spinach & Feta Crustless Quiche (low-carb and keto approved)

Crustless quiche has become a weekend brunch favorite with plenty leftover to freeze in individual servings for busy mornings.

Ingredients

1 tbsp butter

4 large eggs

1 cup heavy whipping cream

2/3 cup crumbled feta cheese

1/4 cup finely grated Parmesan

8 ounces fresh spinach chopped

1/2 cup grated mozzarella

pinch of sea salt and ground pepper

1 tsp onion powder

1/2 tsp garlic powder

Instructions

Grease an 8" baking dish with butter and Preheat oven to 320 °F

1. Whisk eggs with the cream in a large mixing bowl (I prefer to use the nutribullet or blender to quickly blend then add in the seasonings and cheese in step 2).

2. Add seasonings, parmesan and half of the grated mozzarella.

4. Scatter the spinach on the bottom of the greased dish.

5. Scatter the crumbled feta on top of the spinach.

6. Pour the egg mixture over and then top with the remaining mozzarella.

7. Bake for 45 minutes.

Remove from the oven and let it cool down for a few minutes before slicing.

Store in a covered dish in the fridge for up to 5 days or portion out and freeze.