Description
This delicious low carb breakfast casserole (or quiche) is flavored with ham, cheese, and healthy spinach! It’s got a crunchy low carb celery root crust as a base and reheats easily for days!
Ingredients
Scale
For the crust:
- 4 cups celery root, peeled and shredded
- 4 Tbsp butter, melted
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp coconut flour (IBIH recommends)
- 2 Tbsp grated Parmesan cheese
- 1 Tbsp olive oil
For the filling:
- 6 eggs
- 1 cup light cream
- 3/4 cup unsweetened almond milk
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup frozen chopped spinach (thawed and squeezed of any liquid)
- 2 cups ham, chopped
- 1 cup sharp cheddar cheese, shredded
Instructions
For the crust:
- Combine the crust ingredients in a medium sized bowl and mix well. Press mixture firmly and evenly into a 9 x 9 or equivalent (I used 8 x 11) oven proof pan, going up the sides at least 2 inches.
- Bake in a preheated oven at 400 degrees for 20 minutes or until slightly golden brown.
- Remove and reduce oven heat to 350 degrees.
For the filling:
- Beat the eggs in a large bowl and add the cream, almond milk, nutmeg, salt, and pepper.
- Stir in the spinach.
- Spread the ham and cheese evenly over the par-baked crust in the bottom of the pan.
- Gently pour the egg mixture over the ham and cheese.
- Bake the casserole in the 350 degree (F) oven for 60 minutes or until the middle is set and doesn’t jiggle when shaken.
- Note: If your edges are getting too brown, cover the casserole lightly with foil in the last 15 minutes of baking.
- Cool for 10 minutes before cutting.
Notes
Approx nutrition info per 3×3 serving: 308 calories, 23g fat, 6g net carbs, 16g protein
- Category: Low Carb Breakfast Recipe
- Cuisine: American
