Soft and silky classic quiche made without a crust and full of delicious flavors. This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.
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I can’t believe that mother’s day is this weekend!
Are you ready to celebrate your moms, wives, and other influential women in your life? I hope you have something special planned, but if not, I have a great brunch idea (or breakfast in bed, of course).
I’m in love with this delicious new crustless quiche. Since I don’t have too many breakfast options that are gluten free, I often make myself some eggs for breakfast. It could get quite old having the same old, over medium eggs every morning. On weekends, I like to get a little more creative. One gorgeous weekend morning, I decided to combine the flavors of my favorite spinach artichoke dip with a crustless quiche. It turned out très bon!
As a matter of fact, it turned out SO good, that I made it THREE times in one week. I could not stop eating it. This quiche combines the flavors of a spinach artichoke dip with a fluffy, soft quiche and that combination is just divine.
You can also appreciate the fact that it’s a healthy dish too. It’s crustless and made with fresh spinach. Another way to lower the calories would be to use light sour cream and 2% cheese.
- 6 large eggs
- ½ cup sour cream
- ½ cup heavy whipping cream
- Fresh cracked black pepper
- 6 oz fresh spinach
- 6-7 oz baby artichoke hearts (drained and chopped)
- 3 garlic cloves
- 1½ cups shredded Mozzarella cheese
- Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)
- Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
- Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.
- Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.
- Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.
- Transfer the egg mixture into the prepared baking dish.
- Sprinkle remaining shredded cheese over the top.
- Bake for 40-45 minutes.
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