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.
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!