Spinach Artichoke Crustless Quiche Recipe

4.49 from 96 votes

This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.

Prep Time10

Cook Time55

Total Time1 5

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 219kcal

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.

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.