An easy-to-make quiche with terrific flavor that doesn’t take a lot of time to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 10-inch quiche |
Ingredients
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 2 cups reduced-fat sour cream
- 4 eggs
- ½ cup grated Parmesan cheese
- ¼ cup all-purpose flour
- 1 tablespoon heavy whipping cream
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 6 drops hot pepper sauce, or more to taste
- ½ (10 ounce) package frozen chopped spinach, thawed and drained
- 2 cups shredded Cheddar cheese
Instructions
- 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.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 214 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 19 g |
| Sodium | 583 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. Loved by my bible study friends.
This was delicious! Taking the suggestions of others, I subbed 2% fat Greek yogurt for the sour cream, almond milk for the cream, and added about 1.5 Tbsp chopped fresh dill and about 2 Tbsp chopped sundried tomatoes. I baked it in a 9.5″ quiche pan for 47 minutes.
This was easy to make, but for me it needed a crust to make it complete. It was like eating a savory custard.
I mostly made this as written. I had fresh baby spinach instead of frozen so I used that. I also used full fat sour cream, again because that was what I had on hand. The flavor is good, but it was a little softer than I expected. It is an easy recipe that I would make again.
oh my..so yummy I didnt have sour cream so I used cottage cheese… love this
So easy and very tasty. The second time I made it I added a few more hot drops and a little more garlic! So easy to serve and make
This is definately a keeper , Its soooooo good
My wife liked it better than I did. She liked the creaminess and flavor. I was not enamored by the texture nor the taste; a bit bland ( even though we added some bacon ).
It was ok! Edible, But not delicious. I have had better will not be making it again
I’ve made this recipe twice with no changes. We love it. This is a versatile recipe in that additions can easily be made. Veggies already in the fridge, cooked bacon, different cheeses are possible options. A fresh fruit salad is a perfect side dish. My husband was horrified to realize the meal he loved was meatless. The flavors were so good, he didn’t notice the lack of meat initially. Highly recommended. No photo has been available yet because the quiche was eaten too quickly.
Made exactly to recipe. Sour cream tang was overwhelming. Needs texture. My husband and I were unable to eat this and we are not picky. I do not understand the glowing reviews. A waste of time and money.
This was a great recipe. I omitted the hot sauce and added diced ham. Also, with the 2 cups of Cheddar cheese, I did 1 c. Mild cheddar and 1 c. Sharp white cheddar. I also substitute grated parmesan cheese for shredded parmesan cheese. This was delicious and low carb. My husband even liked it and he is a picky eater. A must try!
I thought this was great. I used some of Rebecca11’s tips. Not difficult. Very satisfying . And a nice leftover! Thank you!
We loved this. As did others, I used fresh shallots and garlic sautéed with the mushrooms. I didn’t have enough sour cream so I put in 1 1/2 cups and added extra cream and an extra egg. Also, the package of spinach I bought was 15 oz, not 10 and I used it all. Came out spinach-y but great taste. One last modification since we are a keto household, was to use almost flour instead of regular flour. This is a keeper!
This was a delicious, easy recipe. I’ll use this as a baseline for whatever vegetables we feel like. Made as written, except omitted the tablespoon of cream and hots. Did not use a blender, just mixed all together, and it was fine. Next time I would use real garlic, try subbing some of my homemade yogurt for part of the sour cream, and add fresh herbs or hot sauce. Lots of possibilities for this recipe!
Love this recipe!! It turned out perfect and is a great quick breakfast option. The hubby loved it! I added meat ??
Excellent! I’ve been searching for my long lost crustless quiche recipe, and this will definitely work fine for it. Here are changes as I can recall: low-fat cottage cheese for the sc, Monterrey or co-jack cheese instead of cheddar, add any herbs or spices you like, and use canned red salmon to make it a hearty meal, folding it in last, just before baking. This just shows what a great & versatile recipe it is. Thanx!
I ‘m a vegetarian & my mom likes meat, so I made this half veggie/half veggies & ham! I sauted onions, garlic & mushrooms in butter, Gouda cheese & cheddar jack, spinach, etc & added extra fresh mushrooms & broccoli. It was delicious!
I liked it because it was easy to make and tastes great! I like that it needs no crust, also. The only thing I plan to do differently next time is to cut back on the amount of onion a bit.
Easy and good. I added chopped / sautéed ham, onion and red bell peppers just because we like a lot of flavor. The only thing I would say is that it sea a ton of sour cream and it does create a slightly sour (of course) flavor. Next time I’ll likely look for other recipes for crust less quiche that uses just normal cream/milk. We love sour cream, but I think this recipe could be modified into a new recipe that doesn’t use so much of it.
I’ve been making quiches for so many years without a recipe,, but I wanted a no-fail recipe to serve to guests for a brunch. I made this almost exactly as the recipe, except subbed half the sour cream w non-fat Greek yogurt just because I didn’t have enough sour cream. Also, used portobello mushrooms because they’re always a staple in our house these days due to our BJ’s Covid stock-up trips and fresh spinach – I just cooked the spinach down first then chopped. Turned out really great – everyone enjoyed (and what’s not to like about 2 cups of cheddar cheese?) and I already shared the recipe with my guests.