Recipe by hrgdane
"A simple quiche that doesn't require a great deal of time to prepare but still has good flavor."
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reduced-fat sour cream
grated Parmesan cheese
heavy whipping cream
hot pepper sauce, or more to taste
1/2 (10 ounce) package
frozen chopped spinach, thawed and drained
shredded Cheddar cheese
This is the most amazing and delicious quiche I've ever made, and I've made a ton of quiche. The only thing I changed was subbed Greek yogurt for the sour cream, and included a chopped onions with the mushroom, omitted the onion powder, and added a tablespoon of ground mustard. A winner and a keeper for sure!! Thanks for sharing.
I made it as written, and while edible, I found it a little too sour (as in sour cream). I used low fat sour cream, so perhaps if I had used regular sour cream it would have been better.
This is ALMOST a real 5 star recipe, quite unlike any crustless quiche I've ever made. I followed the recipe exactly, because I think it is unfair to rate a recipe that has been modified. It is delicious as it stands - the texture is so smooth and it is very, very rich. The directions are easy to follow, and it is uncomplicated to make. There were three of us at dinner, and I divided it into fourths, but it would easily serve six, as none of us could completely finish our portions. My husband commented that it could be more colorful, so I think I'll add some diced sweet red pepper to the mushrooms next time I make it. I might also use diced onion and garlic, as some reviewers have suggested. Also, it took mine a full hour in the oven to be ready to eat. Thanks for the great recipe; we all agreed that I should make it again, soon.
Awesome. I was fridge-raiding to use up my overstock of eggs, but didn't have all the ingredients, so I used different cheese (mozzarella and a basil/tomato white cheddar mixed) and threw in a little Sopressa for kicks and this quiche turned out better than most I've purchased at bistros.
I highly recommend trying this out and/or adding your own twist. It was easy to prepare before baking as well, which is important to me.
This was delicious and easy! I subbed greek yogurt for the sour cream, used fresh spinach instead, and added some extra spices instead of using hot sauce. The sourness of the greek yogurt had me a bit concerned, so I sprinkled just a few dashes of sugar in, too. Like previous commenters, I sauteed the mushrooms with minced garlic. I also used pecorino instead of parmesan because it was what I had on hand. Thanks very much!
My husband and I thought this was delicious! It was certainly easy. None of my kids would try it however, but I don't know why.
This quiche was great! I substituted half a chopped onion and 2 minced garlic cloves for the onion and garlic powder and just sauteed with the mushrooms. It had tons of flavor this way! I also did not have cheddar on hand, but had monterey jack so I just used that. Still great! Will try with cheddar next time.
This is FABULOUS! I'm always looking for lower/no carb breakfast casseroles & quiche's & this is perfect! I didn't use the heavy cream(not sure why it's needed) & baked it in my small 10x7 cake pan, checked it at 35 min. & it was done perfectly. When I've made crustless quiche's in the past, they tend to puff while baking & fall while cooling. Not the case with this one. Absolutely LOVE this!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Crustless Spinach and Mushroom Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 292
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