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.
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 🙂