Jump to Recipe
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 gorgeousweekend morning, I decided to combine the flavors of my favorite spinach artichoke dip with a crustless quiche. It turned outtrès 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 quichecombines the flavors of a spinach artichoke dip with a fluffy, soft quiche and that combination is just divine.
You can alsoappreciate the fact that it’s a healthy dishtoo. 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
Sausage Breakfast Casserole
If you made any of my recipes and shared them onInstagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget tosign up for email, so you won’t miss any new recipes.
Spinach Artichoke Crustless Quiche
This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.
4.48 from 94 votes
PrintSave Rate
Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8
Calories: 219kcal
Author: Lyuba Brooke
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
US Customary - Metric
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
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.
Nutrition
Calories: 219kcal | Carbohydrates: 3g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 293mg | Potassium: 216mg | Sugar: 1g | Vitamin A: 2835IU | Vitamin C: 10.9mg | Calcium: 177mg | Iron: 1.4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
Originally published on Will Cook For Smiles on May 8, 2017. Updated May 7, 2020.
ABOUT LYUBA
I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...
