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.
Spinach Artichoke Crustless Quiche
Ingredients
- 6 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- Salt
- Fresh cracked black pepper
- 6 oz fresh spinach
- 6-7 oz baby artichoke hearts drained and chopped
- 3 garlic cloves
- 1 1/2 cups shredded Mozzarella cheese
Instructions
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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.)
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Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
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Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.
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Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.
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Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.
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Transfer the egg mixture into the prepared baking dish.
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Sprinkle remaining shredded cheese over the top.
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Bake for 40-45 minutes.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
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Some More Recipes From Me:
Strawberry Vanilla Crescent Rolls
Pecan Pie French Toast Casserole
mimi says
Brilliant! I’ve never thought about a crustless quiche! Love the spinach and artichokes.
Lyuba says
Thank you, Mimi!
Jyssica says
Do you think it would also work to add a bit of ricotta cheese – maybe a quarter or a third of a cup, to the existing recipe? Ricotta and spinach go really well together and could make it even creamier. Thoughts?
Margaret Poole says
I found this recipe by searching the internet. It looked so good, that I made this for breakfast with my friends this morning and it was delicious. They all asked for the recipe. We loved not having to push a crust aside along with all those extra calories. However, I added the following things to the recipe without having to add more dairy or another egg:
1/2 cup sauteed onion
1/2 cup sauteed slices mushrooms
1 small can of chopped water chestnuts
Kiersten says
I would like to make this the night before and reheat it (as the cooking time is too long in the morning when kids need to get out the door). Do you think it would reheat ok?
Cynthia says
This quiche reheats well in the microwave!
lyuba says
Perfect! Thank you, Cynthia!
Luba Cheremshynsky says
Beautiful blog! Love the layout and easy to follow recipes. Scrumptious crustless quiche recipe! Randomly came across your recipe on Pinterest. Looking for a good crowd pleasing recipe church breakfast.
Pssst will be following you… closely😜
Stacey says
I made this recipe as written and it was absolutely delicious! Will definitely make again.
lyuba says
I am so happy to hear that, Stacey! Thank you!
Sue Kennedy says
If recipe is doubled and baked in a 9×13, will the eggs set up uniformly?
Kat says
Absolutely fantastic! Combined the flavors of two of my favorite things – spinach artichoke dip and quiche into one dish. So easy and quick to make up. I wouldn’t change a thing (and I always do haha!).
lyuba says
I am so happy you liked it, Kat! Thank you 🙂
Cindy says
any idea of the nutritional values. (I’m on weight watchers) thanks!!
lyuba says
Of course, let me add nutritional value right now. Come back and it should be under the recipe. 🙂
Andrea says
Do you think it would be okay to make this the night before, put in fridge and then bake the next day?
lyuba says
Hi Andrea,
I don’t see why not. You can prepare all steps except actual baking and then bake the next day. I hope you enjoy it!
Renee Daggett says
Do you think this would freeze well?
lyuba says
Hi Renee!
Yes, you can freeze this quiche 🙂 You can actually bake it right in an aluminum foil baking dish or carefully take it out of the baking dish to freeze. Wrap it in foil and make sure it’s pretty air-tight. Place it in a large freezer bag and freeze. Slow thaw it in the refrigerator (take it out of the bag but not foil) and you can reheat individual slices in the microwave or reheat the whole thing in the oven at 350 until heated through. You can loosely cover the quiche with foil on top so it won’t burn.
I hope this helps!