Simple Crustless Spinach and Mushroom Quiche
Description
This simple crustless spinach and mushroom quiche recipe includes sour cream, Parmesan cheese, and Cheddar cheese and is easy to make using a blender.
Ingredients
•
2 tablespoons butter
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2 cups sliced mushrooms
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2 cups reduced-fat sour cream
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4 eggs
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1/2 cup grated Parmesan cheese
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1/4 cup all-purpose flour
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1 tablespoon heavy whipping cream
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1 teaspoon onion powder
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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6 drops hot pepper sauce, or more to taste
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2 cups shredded Cheddar cheese
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1/2 (10 ounce) package frozen chopped spinach, thawed and drained
Directions
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.