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Keto Breakfast

Spinach Muenster Quiche

Mornings can be hectic, but a slice of this spinach Muenster quiche makes them feel a little more special. I love how the cheese melts into a savory crust, holding all that creamy spinach goodness. It’s my go-to for a satisfying keto breakfast that keeps me full until lunch.

15 min Prep time 35 min Cook time 50 min Total time 6 Servings 390 Calories
Spinach Muenster Quiche

Ingredients

  • ounces Muenster cheese, sliced
  • (10 ounce) packages frozen chopped spinach, thawed and drained
  • eggs
  • /3 cup grated Parmesan cheese
  • ounces cream cheese, softened
  • salt and pepper to taste
  • garlic powder to taste
  • ounces Muenster cheese, sliced (for topping)

Instructions

  1. Step 1

    First, I preheat the oven to 350°F. Then I take a quiche pan and line the bottom and sides with sliced Muenster cheese — this forms a tasty, crispy crust once baked. Next, I thoroughly squeeze all the water from the thawed spinach

  2. Step 2

    a clean kitchen towel works best to get every last drop. In a large bowl, I mix the spinach with eggs, softened cream cheese, Parmesan, and seasonings until smooth. I spoon this filling over the cheese-lined pan and top it with the remaining Muenster slices. Into the oven it goes for about 35 minutes, until golden and set. I let it rest for 10 minutes before slicing

  3. Step 3

    this step is crucial for clean wedges. The aroma alone brings everyone to the kitchen.

Chef's Tip

I always let the quiche cool slightly before cutting — it firms up and slices cleanly. If you want extra golden bubbles, broil for a minute at the end, but watch closely.

Storage Tips

Store leftovers in the fridge for up to 4 days. Reheat slices in the oven at 300°F for 10 minutes to maintain texture.

Variation Tips

Add cooked bacon or sausage for extra protein. Swap Muenster with cheddar or gouda for a different flavor.

Frequently Asked Questions