Crustless Quiche

I used this as an entry in Culinarty’s Round Up for the second half of July.  This is such a good idea.

Mushroom and Onions Crustless Quiche

 2 Tbsp margarine

1 lb sliced mushrooms

2 large onions, chopped

salt and pepper

1/2 teaspoon garlic powder

1/3 cup milk

2/3 cup sour cream

3 eggs, lightly beaten

1 Tbsp chopped fresh parsley

1 cup grated Monterey Jack cheese

Take out all ingredients.

In a large skillet melt margarine on medium heat.

Add onions and mushrooms.

Beat together the eggs, sour cream and milk.

Mix liquid ingredients.

Add black pepper, a pinch of salt, and 1/1 teaspoon garlic powder.

Stir in the grated cheese and chopped parsley.

When onions are translucent and mushrooms a bit shriveled, remove from heat.

Spread the sautéed mushrooms along the bottom of the greased baking pan.

Pour the cheese and sour cream mixture over the top of the mushrooms.

Bake for 30-35 minutes, until nicely browned on top and a knife inserted in the center comes out clean.

Remove from oven and let cool for 10 minutes before serving. 

 

We ate it all up and we enjoyed every bite.

Serves 4.

I am ashamed to say that two of us devoured this.