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.
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!
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! 🙂
Jessy says
I love this recipe! It is a keeper for me. I have like it with arugala also, its really good also!
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! 🙂
Mary Melia says
This looks wonderful! Can I make it ahead of time, and reheat it?
LyubaB says
Hi, Mary! Yes, you can! 🙂
Michael says
What is the serving side
Vanessa says
Thanks for sharing! Does it keep long?
LyubaB says
Hi, Vanessa! It should keep 2-3 days refrigerated with plastic wrap over the top.
Suzanne says
This looks so good!
LyubaB says
Hi, Suzanne! You can pre bake it and then heat it up when ready to eat. 🙂
Jenifer says
I’ve made this recipe twice now. It’s great! The one modification i made was to reduce added salt, but this is only because i’ve been unable to find canned artichokes that aren’t soaked in brine. Next time i’ll either steam my own artichokes or hold out for water-packed ‘chokes. Thanks for sharing this recipe!
It started, for me, as a way to burn some excess heavy cream and sour cream. It ended as a staple…i have to go buy more cream!!!
Kathu says
Will it work if doubled in a 9×13 pan?
LyubaB says
Kathu, if doubled the 9×13 will work, but you will need to adjust the cooking time. I would use a thermometer in the center to test if finished. Quiche should be at least 165 degrees but under 185 degrees.
Becky Snelbecker says
The recipe says 219 calories per serving, but I’m not seeing how many servings per quiche.
Thank you,
Becky
lyuba says
Hi Becky! I’m sorry, it could be because the servings is lighter in color. You can click and adjust servings and that’s probably why it’s harder to see. There are 8 slices you can cut the quiche into and that’s the amount I calculated the nutritional info by.
(I will see if I can adjust colors in the settings)
Elsa says
I have been using this recipe for the past year and LOVE it!! It is delicious as written! Occasionally, we do add some cooked and crumbled bacon or diced deli ham— but just a very small amount. This is a new easy go to dinner during colder months!
lyuba says
Thank you so much!
I’ve added bacon on several occasions myself, love it 🙂