Spinach Artichoke Crustless Quiche
Soft and silky crustless quiche is easy to make in about an hour and loaded with a flavorful combination of cheese, spinach and artichoke. It’s a perfect easy brunch recipe for any occasion!
Many years after first creating this recipe, my family is still in love with this delicious crustless quiche. It’s been a perfect addition to our weekends and holiday brunches. I love that I can make it for winter holidays and spring holidays alike!
Crustless quiche is not just a great light option for breakfast and brunch, it’s also gluten free! There aren’t that many breakfast recipes that are gluten free so crustless quiche makes a wonderful versatile option.
Spinach artichoke is a popular flavor for so many people, I don’t know anyone who doesn’t love to dig into spinach artichoke dip. This quiche combines these flavors of a spinach artichoke with a fluffy, soft egg mixture and that combination is just divine.
You can also appreciate the fact that it’s a healthier breakfast option too. It’s crustless and made with fresh spinach. Another way to lower the calories would be to use light sour cream, but note that that will affect the texture a bit.
How To Make Spinach Artichoke Crustless Quiche
- Preheat the oven to 350°F and grease a 9-inch deep pie baking dish.
- Cook the veggies: Add spinach toa preheated pan with a little oil, cover, and let it cook down. One wilted, stir in chopped artichoke hearts and pressed garlic. Season with some salt and pepper, mix and sauté the for a few minutes.
- Egg mixture: Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
- Quiche mixture: Slowly mix cooked veggie mixture into the egg mixture, while stirring. Mix in 1 cup of shredded cheese. Transfer the egg mixture into the prepared baking dish.
- Bake: Sprinkle remaining shredded cheese over the top and bake for 40-45 minutes.
Frequently Asked Questions:
Can I Make Crustless Quiche Ahead Of Time?
Yes, you can prepare everything up to the actual baking step. Cover the baking pan with plastic wrap and place the pan in the refrigerator. You can bake it the next day. Take the quiche out of the refrigerator about 30 minutes before baking and let it sit on the counter to warm up a bit. Then, preheat the oven and bake as directed.
Does It Reheat Well?
Yes, this quiche is easy to reheat in the microwave, just be careful not to overheat the eggs. Heat it just until warm in the middle.
How Long Does Quiche Last In The Refrigerator?
Make sure to store leftover quiche in the refrigerator covered air-tight. When properly stored, it should last 3-4 days.
Can I Substitute Cream In Quiche?
Yes you can use half and half but the texture won’t be as smooth and creamy.
Can I Use Frozen Spinach?
Yes you can, just make sure to squeeze the juices out. Note: 6 oz of fresh spinach will equate to about 2-3 oz frozen spinach.
Freezing Instructions
You can freeze this quiche once baked. You can actually bake it right in an aluminum foil baking dish or carefully take it out of the baking dish to freeze. (If baking in aluminum pan, you can freeze it right in the pan as well.)
Note that baking in the aluminum baking dish will take less time. Make sure to use an aluminum baking with that is large enough.
Wrap it in foil and make sure it’s pretty air-tight. Place it in a large freezer bag, label, and freeze.
To thaw: slow-thaw it overnight in the refrigerator. You can reheat individual slices in the microwave or reheat the whole thing in the oven at 350° just until heated through. You can loosely cover the quiche with foil on top so it won’t burn.
NOTE: you may notice a texture difference in the quiche after it’s been frozen and thawed. Many egg dishes do change in texture after freezing due to increase in moisture. Most of the time it doesn’t bother people but several have noticed the texture difference.
More Recipes To Try
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Spinach Artichoke Crustless Quiche Recipe
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.)
- Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down until wilted.
- Once spinach is wilted, stir in chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and sauté the veggies for a few minutes. Take off heat.
- Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
- 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.
Video
Notes
- Storing: Make sure to store leftover quiche in the refrigerator covered air-tight. When properly stored, it should last 3-4 days.
- Using Frozen Spinach: make sure to squeeze the juices out. Note: 6 oz of fresh spinach will equate to about 3 oz frozen spinach.
- Make Ahead: you can prepare everything up to the actual baking step. Cover the baking pan with plastic wrap and place the pan in the refrigerator. You can bake it the next day. Take the quiche out of the refrigerator about 30 minutes before baking and let it sit on the counter to warm up a bit. Then, preheat the oven and bake as directed.
Nutrition
Originally published on Will Cook For Smiles on May 8, 2017.
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Categories:
Breakfast Recipes, Brunch Recipes, Egg Recipes, Gluten Free Recipes, Mother's Day Recipe Ideas,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 variations.
You could leave it out or swap it out for kale or chopped broccoli.
Can you use marinated artichoke hearts? Do I rinse off oil?
Yes, but I recommend gently rinsing them in cold water and patting off any excess oil afterward.
Excellent recipe; it’s very easy to put together and it’s always delicious. I’ve been making this about once a month for the last 3 years. I have an Aunt who tasted it at my house, stalked me until I sent her the recipe, and makes it regularly as well.
Wow, thank you so much for sharing that! It makes me so happy to hear how much you and your aunt have been enjoying the recipe—it’s the ultimate compliment that it’s become a regular in your kitchens. 🥰
I’ve made this several times. Always a hit. It reheats nicely
I am so glad you like it! 🙂