Simple Crustless Spinach and Mushroom Quiche Recipe - Allrecipes.com
Simple Crustless Spinach and Mushroom Quiche Recipe
  • READY IN ABOUT hrs

Simple Crustless Spinach and Mushroom Quiche

Recipe by  

"A simple quiche that doesn't require a great deal of time to prepare but still has good flavor."

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Ingredients Edit and Save

Original recipe makes 1 10-inch quiche Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 10-inch pie dish.
  3. 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.
  4. 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.
  5. Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
  6. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
May 16, 2012

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.

 
Most Helpful Critical Review
Aug 30, 2012

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.

 
Dec 17, 2012

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.

 
Jul 09, 2012

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.

 
Feb 06, 2013

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!

 
Jun 10, 2012

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.

 
Nov 20, 2012

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.

 
Jul 21, 2013

Simply delicious! My husband said better than Panera. I followed the advice of others and used fresh onion and fresh garlic when cooking the mushrooms. I also added a dash or two of dry prepared mustard and black pepper. Since others said it was a touch sour, I also used 1 1/2 cups of sour cream instead of two, and used almost 1/2 c. of the heavy cream. I accidentally used the whole box of spinach instead of half. I poured into two unbaked pie crusts and baked for 40 minutes. PERFECT. Thank you for such a delightful special dish.

 

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Nutrition

  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 231 mg
  • 77%
  • Fat
  • 32.4 g
  • 50%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 583 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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