This simple crustless spinach and mushroom quiche recipe requires little time to prepare but still has good flavor.
Ingredients
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 2 cups reduced-fat sour cream
- 4 eggs
- 0.5 cups grated Parmesan cheese
- 0.25 cups all-purpose flour
- 1 tablespoon heavy cream
- 1 teaspoon onion powder
- 0.25 teaspoons garlic powder
- 0.25 teaspoons salt
- 6 dropss hot pepper sauce , or more to taste
- 2 cups shredded Cheddar cheese
- 0.5 packages frozen chopped spinach , 10 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie dish.
-
2
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.
-
3
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.
-
4
Stir mushrooms, Cheddar cheese, and spinach into egg mixture; pour into the prepared pie dish.
-
5
Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts
Per serving
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