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.
CRUSTLESS QUICHE
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.
Some More Breakfast Recipes:
Strawberry Vanilla Crescent Rolls
Pecan Pie French Toast Casserole
Bacon Stuffed Brioche French Toast Sticks
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Spinach Artichoke Crustless Quiche
This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.
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
- 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.
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.
mimi
May 9, 2017 at 8:03 amBrilliant! I’ve never thought about a crustless quiche! Love the spinach and artichokes.
Lyuba
May 14, 2017 at 7:48 amThank you, Mimi!
Jyssica
September 27, 2017 at 4:12 pmDo 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
January 7, 2018 at 3:01 pmI 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
February 5, 2018 at 10:05 pmI 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
February 21, 2018 at 9:08 amThis quiche reheats well in the microwave!
lyuba
March 1, 2018 at 5:09 pmPerfect! Thank you, Cynthia!
Luba Cheremshynsky
March 23, 2018 at 10:46 amBeautiful 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
April 15, 2018 at 7:19 pmI made this recipe as written and it was absolutely delicious! Will definitely make again.
lyuba
April 16, 2018 at 8:59 amI am so happy to hear that, Stacey! Thank you!
Sue Kennedy
May 29, 2018 at 11:11 amIf recipe is doubled and baked in a 9×13, will the eggs set up uniformly?
Kat
June 4, 2018 at 5:05 pmAbsolutely 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
June 6, 2018 at 10:39 amI am so happy you liked it, Kat! Thank you 🙂
Cindy
July 18, 2018 at 9:17 amany idea of the nutritional values. (I’m on weight watchers) thanks!!
lyuba
July 18, 2018 at 11:52 amOf course, let me add nutritional value right now. Come back and it should be under the recipe. 🙂
Andrea
August 28, 2018 at 5:04 pmDo you think it would be okay to make this the night before, put in fridge and then bake the next day?
lyuba
August 30, 2018 at 12:40 pmHi 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
November 1, 2018 at 3:05 pmDo you think this would freeze well?
lyuba
November 7, 2018 at 2:16 pmHi 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!
Anna
May 29, 2019 at 12:23 amThank you for answering the question on my mind!
Terry
January 2, 2019 at 9:49 pmMade for New Year’s Day brunch. Fabulous. Very moist. Had baked and frozen it earlier and just reheated in microwave. A definite crowd pleaser
Elsa
March 15, 2019 at 9:36 pmI have been using this recipe for the past year and LOVE it!! It is delicious as written! Occasionally, we do add some cooked and crumbled bacon or diced deli ham— but just a very small amount. This is a new easy go to dinner during colder months!
lyuba
March 16, 2019 at 11:21 amThank you so much!
I’ve added bacon on several occasions myself, love it 🙂
Becky Snelbecker
March 28, 2019 at 3:14 pmThe recipe says 219 calories per serving, but I’m not seeing how many servings per quiche.
Thank you,
Becky
lyuba
April 1, 2019 at 3:27 pmHi Becky! I’m sorry, it could be because the servings is lighter in color. You can click and adjust servings and that’s probably why it’s harder to see. There are 8 slices you can cut the quiche into and that’s the amount I calculated the nutritional info by.
(I will see if I can adjust colors in the settings)
Kathu
June 5, 2019 at 10:16 amWill it work if doubled in a 9×13 pan?
LyubaB
June 6, 2019 at 11:27 amKathu, if doubled the 9×13 will work, but you will need to adjust the cooking time. I would use a thermometer in the center to test if finished. Quiche should be at least 165 degrees but under 185 degrees.