Simple Crustless Spinach and Mushroom Quiche

This simple crustless spinach and mushroom quiche recipe includes sour cream, Parmesan cheese, and Cheddar cheese and is easy to make using a blender.

• 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 the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie dish.

Step 2

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

Step 3

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

Step 4

Place sour cream, eggs, Parmesan cheese, flour, heavy cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 to 60 seconds. Pour egg mixture into a large bowl.

Step 5

Stir mushrooms, Cheddar cheese, and spinach into egg mixture; pour into the prepared pie dish.