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 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?
Ethel says
Yes! It’s much thinner; but I loved how it turned out.
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!
Anna says
Thank you for answering the question on my mind!
Terry says
Made 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 says
I 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 says
Thank you so much!
I’ve added bacon on several occasions myself, love it 🙂
Becky Snelbecker says
The recipe says 219 calories per serving, but I’m not seeing how many servings per quiche.
Thank you,
Becky
lyuba says
Hi 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 says
Will it work if doubled in a 9×13 pan?
LyubaB says
Kathu, 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.
Jenifer says
I’ve made this recipe twice now. It’s great! The one modification i made was to reduce added salt, but this is only because i’ve been unable to find canned artichokes that aren’t soaked in brine. Next time i’ll either steam my own artichokes or hold out for water-packed ‘chokes. Thanks for sharing this recipe!
It started, for me, as a way to burn some excess heavy cream and sour cream. It ended as a staple…i have to go buy more cream!!!
Suzanne says
This looks so good! Can it be parbaked?
LyubaB says
Hi, Suzanne! You can pre bake it and then heat it up when ready to eat. 🙂
Vanessa says
Thanks for sharing! Does it keep long?
LyubaB says
Hi, Vanessa! It should keep 2-3 days refrigerated with plastic wrap over the top.
Michael says
What is the serving side
Mary Melia says
This looks wonderful! Can I make it ahead of time, and reheat it?
LyubaB says
Hi, Mary! Yes, you can! 🙂
Ethel Havens says
I have made this numerous times – today with just zucchini, carrots, shredded cheddar blend & parm, has to use Greek yogurt as I had no sour cream. Can’t wait to taste it! Such a versatile recipe!!
LyubaB says
Hi, Ethel! I bet it tasted amazing, I am so glad you like my recipe! 🙂
Jessy says
I love this recipe! It is a keeper for me. I have like it with arugala also, its really good also!
Dorthea Maslo says
I made it this morning and added feta cheese. Pour into cupcake pan line with cupcake liners. Hope it comes out. Thank you for the recipe.
LyubaB says
Hi, Dorthea! That sounds so good! Glad you liked the recipe! 🙂
Kathryn says
I always have 2% milk and sour cream on hand, but not cream. Would milk work just as well?
LyubaB says
Yes, You can it will be a little less creamy but still good!
Kathryn says
Thank you. I’m making it for dinner tonight.