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
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.
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
