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.
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.
Can the quiche be made ahead of time and backed the next day?
Yes, you can definitely make this quiche ahead of time! If you scroll up in the post, I’ve included details on the best way to prepare it in advance.
I’ve made this quiche many times & everyone loves it. It’s so easy to make & it turns out so puffy & beautiful. I’ve never changed the recipe because I see no reason to – it’s perfect the way it is!
Thank you, Mary! I am so glad you like it!
I have a recipe called ‘Awesome Artichoke Dip’ and it really is AWESOME. It’s 1 can of artichokes hearts, 1 small can of diced green chilies, 1 cup of mayo, 1 Cup of Parmesan cheese. Easy and so good I’d like to make a Quiche out of it but not sure if the mayo might make it not cook right. Do you think it would work out?
Thank you and please try it.
Unfortunately, I don’t think that would work well in a quiche but I have never tried it to say for sure.
I think if you used the original recipe, but just added your chilis and parm cheese, you would get a flavor profile close to your dip!
I read someone used lactose free milk. Can I use almond milk?
Yes, you can use almond milk but it won’t be as rich and creamy and I would use 1/3 instead of half a cup since it is so much thinner. If you want creaminess you can try and see if you find silks (I think county crock has it as well) heavy whipping cream that has no dairy. There is still sour cream but you could use vegan sour cream just make sure it’s one you like the flavor of because not all of them are good.
Can you use marinated artichokes?
It’s best to get them in water because it doesn’t have oil or other flavors. If that is all that you can have you can use it but make sure to squeeze out the oil as much as possible.
I use marinated artichokes, it probably changes the flavor a little from original recipe, but tastes delicious, I also add some grated parmesan cheese. Making it today, love this recipe
So glad you like the recipe!
An excellent recipe! Modified the cheese—I used half sharp cheddar and half Gruyère—only because I find mozzarella a bit bland. Will be making this again and again!
I am glad you liked it, Clemence!
Can l get the recipe not in metric’s please l love the ingredients and l’m looking forward to making it. How do l get regular amounts.
Can this filling be poured into a pie crust ?
Sure, you can pour this into a prebaked pie crust.
Absolutely scrumptious! As written, I cooked it to the “T” with cheating by adding 1/2 tsp of dried rosemary. I am going to experiment with different add-ins. I have already purchased small containers of heavy whipping cream for future quiches. Thank you for your hard in concocting these delicious recipes. I’ve baked other quiches with fried onions and although we’re very good, this quiche presented itself with fresh, clean eating. 😍
This looks delicious. Do you think it would work using Gruyère cheese instead?
Love this recipe. Great for my vegetarian and gluten free friends. Have made numerous times.
This was delicious! I was out of cream so I used lactose-free milk and added some chopped onions. The whole family loved it. Will definitely make again.
I am glad it turned out well for you!