Crustless Spinach and Mushroom Quiche

Follow our step-by-step guide on how to make Crustless Spinach and Mushroom Quiche.

1. Step 1

   Start by preheating your oven to 350°F (175°C). This will ensure it's nice and hot when your quiche is ready to bake. Next, grab a 10-inch pie dish and grease it well to prevent sticking. In a skillet over medium heat, melt the butter and add the sliced mushrooms. Sauté them for about 5 minutes until they're tender and fragrant. If there's any excess liquid, drain it off and set the mushrooms aside. Now, in a blender, combine the reduced-fat sour cream, eggs, grated Parmesan cheese, all-purpose flour, heavy whipping cream, onion powder, garlic powder, salt, and hot pepper sauce. Blend this mixture until it's smooth and creamy, which should take about 30 seconds to a minute. Pour this delightful egg mixture into a large bowl. It's time to add the sautéed mushrooms, thawed and drained spinach, and shredded Cheddar cheese. Gently stir everything together until well combined. Pour this colorful mixture into your prepared pie dish, spreading it out evenly. Now, pop it into the preheated oven and bake for about 45 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean. Once it's done, let it cool for a few minutes before slicing. Enjoy your delicious crustless quiche warm or at room temperature!