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Crustless Spinach and Mushroom Quiche

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
6 servings
Breakfast Brunch Lunch
Crustless Spinach and Mushroom Quiche
Ingredients
  • 2 tablespoons butter
  • 2 cups sliced mushrooms
  • 2 cups reduced-fat sour cream
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup all-purpose flour
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 6 drops hot pepper sauce, or more to taste
  • 2 cups shredded Cheddar cheese
  • 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
Instructions
1
Heat your oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take a 10-inch round baking dish and apply a thin layer of cooking oil to it.
3
In a small saucepan, melt butter over medium heat; add sliced mushrooms and cook gently until they become tender and soft, around 5 minutes. If excess moisture is present, carefully pour it away; set the cooked mushrooms aside for later use.
4
In a food processor or blender, combine sour cream, eggs, grated Parmesan cheese, flour, heavy cream, onion powder, garlic powder, salt, and hot pepper sauce. Process the mixture until it is perfectly smooth, taking about 30 seconds to 1 minute.
5
Transfer the egg mixture to a large mixing bowl.
6
Add the cooked mushrooms, shredded Cheddar cheese, and chopped spinach to the egg mixture in the bowl.
7
Pour the entire mixture into the prepared pie dish.
8
Finally, bake the pie in the preheated oven until it is lightly browned and a toothpick inserted into its center comes out clean, taking approximately 45 minutes.