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.
MOST COMMON 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.
Can I Freeze Crustless Quiche?
Yes, 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.)
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.
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 whole milk 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.
Some More Breakfast Recipes:
Strawberry Vanilla Crescent Rolls
Pecan Pie French Toast Casserole
Bacon Stuffed Brioche French Toast Sticks
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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
- 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.
Video
Notes
Nutrition
Originally published on Will Cook For Smiles on May 8, 2017. Updated May 7, 2020.
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.
LyubaB says
I hope you liked them!
Teresa Sullivan says
Hello, I am making the quiche for the fourth time in the last six weeks. It is easy, delicious and it reheats well.
LyubaB says
Awesome! I am so happy you like it so much!
Kim says
Very good – my husband thoroughly enjoyed
LyubaB says
Hi Kim,
I am so glad he liked it! Thanks for stopping by to let me know! 🙂
B.Harth says
This was easy and delicious!! Added a touch of shredded parmesan with the mozzarella on top! No leftovers at brunch…may have to make 2 next time!!
LyubaB says
I am so happy you liked it so much! Thank you so much for stopping by to let me know! 🙂
Gina says
I made this for Father’s Day, and everyone fell in love with it! It is now going to be a much asked-for dish at gatherings. It was so easy to make, and a perfect dish for those who are watching their carbs.
Nancy says
Great recipe. Was fluffy and very tasty. Used cheddar and some mozzarella cheese and baby spinach. Will definitely be making it again it’s 5 star!,
LyubaB says
Thank you, Nancy! I am so happy you liked it!
LyubaB says
I am so glad you liked it, Nancy!
Deb says
This has become my “go to” quiche recipe. I love the star players-spinach and artichoke! I try to eat low-carb 90% of the time (gotta leave some room for cheat meals or you can’t maintain). This fits the bill!
It comes together very quickly and turns out creamy, fluffy and oh so yummy! It can stand on it’s own without needing a crust. Thanks so much for a simple, perfect-every-time recipe I can count on.
I love it when I can depend on a recipe to turn out just right every time I make it. Perfection!
LyubaB says
Thank you for the sweet comment, I am so glad you liked it!
Rebecca Pederson says
This is my favorite keto meal so yummy! To add some more flavor I added fresh chopped rosemary and it was fantastic!
LyubaB says
That is so good to hear! I am so glad you like it, Rebecca!
Gail says
This is one of my favorites crustless quiches to make. I have made this about 6 times and sometimes change it by adding mushrooms if I do not have artichokes. I made this to bring to parties and it is always a hit! Thank you!
LyubaB says
I bet it is tasty with mushrooms, I will have to try that! Thanks for stopping by, Gail!
Leeann says
Made this dish as written and it was fantastic. Very easy to put together. I wouldn’t change as thing
Definitely a keeper
LyubaB says
Thank you, Leeann!
Doreen says
This is fantastic! I make one every week but actually would like to eventually make several to freeze for a quick running out the door meal. The only adjustment i made is Italian shredded cheese instead of mozzarella plus a little Asiago!! Yum!! I’m in love! ❤️
LyubaB says
Aw, thank you, Doreen! I am so pleased you liked it!
Pauline Morris says
We made this for dinner tonight………….AWESOME!!! Thank you, JACK & POLLY
LyubaB says
Yay! So glad you both liked it!
Caroline says
looks fabulous. I have a question. do you use a regular pie plate or deep dish? thanks in advance. am thinking of making it for a brunch I have to attend this Sunday.
LyubaB says
Hi Caroline,
I used a deep-dish pie pan for this quiche.
Laura Restrepo says
Great “as is” and so versatile with lots of other veggie combos! Has anyone tried it out using a pie crust? Thanks!
Dana H says
This quiche is amazing. I add some sautéed onions to the spinach and artichokes, and the added flavor and texture is really good. Easy to make and fantastic to eat for breakfast, brunch, or dinner.
LyubaB says
So glad you liked it and were able to make it your own!
Victoria says
Very moist, used coconut sugar with 1/2 brown sugar to make a cup! My family loved it!
LyubaB says
I am so glad you liked it, Victoria!
Sonia says
The only quiche recipe I use. Why was I making it with a crust all these years? The children (6 and 10) ask for this meal frequently. Ham zucchini and mushrooms tonight, this is so versatile! Thank you for sharing