Name: Simple Crustless Spinach and Mushroom Quiche
Ingredients: 2 tablespoons butter; 2 cups sliced mushrooms; 2 cups reduced-fat sour cream; 4 eggs; 0.5 cup grated Parmesan cheese; 0.25 cup all-purpose flour; 1 tablespoon heavy whipping cream; 1 teaspoon onion powder; 0.25 teaspoon garlic powder; 0.25 teaspoon salt; 6 drops hot pepper sauce, or more to taste; 2 cups shredded Cheddar cheese; 0.5 (10 ounce) package frozen chopped spinach, thawed and drained

Ingredients

2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4 eggs
0.5 cup grated Parmesan cheese
0.25 cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
0.25 teaspoon garlic powder
0.25 teaspoon salt
6 drops hot pepper sauce, or more to taste
2 cups shredded Cheddar cheese
0.5 (10 ounce) package frozen chopped spinach, thawed and drained

Steps

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch pie dish.
Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
Place sour cream, eggs, Parmesan cheese, flour, heavy cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 to 60 seconds. Pour egg mixture into a large bowl.
Stir mushrooms, Cheddar cheese, and spinach into egg mixture; pour into the prepared pie dish.
Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 45 minutes.