Simple Crustless Spinach and Mushroom Quiche

It's easy to make this crustless spinach and mushroom quiche - most ingredients are mixed in a blender. Stir, pour, and bake.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 412 Calories

Ingredients

• 4 eggs
• 2 tablespoons butter
• 1 tablespoon heavy whipping cream
• 1 teaspoon onion powder
• 2 cups shredded Cheddar cheese
• 2 cups sliced mushrooms
• 2 cups reduced-fat sour cream
• 6 drops hot pepper sauce, or more to taste
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 0.5 cup grated Parmesan cheese
• 0.25 teaspoon garlic powder
• 0.5 (10 ounce) package frozen chopped spinach, thawed and drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease a 10-inch pie dish.

Step 3

Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.

Step 4

Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.

Step 5

Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.

Step 6

Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.