- 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
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cups shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10-inch pie dish.
- 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.
- 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.
- Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.
04/30/2018
recipepes.com
Simple Crustless Spinach and Mushroom Quiche, recipe
PT15M
PT1H
5
455 calories