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.
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
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!
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!
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. 🙂
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 🙂
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.
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!
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😜
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!
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
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?
mimi says
Brilliant! I’ve never thought about a crustless quiche! Love the spinach and artichokes.
Lyuba says
Thank you, Mimi!