Spinach Artichoke Crustless Quiche
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.
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Breakfast Recipes, Brunch Recipes, Egg Recipes, Gluten Free Recipes, Mother's Day Recipe Ideas,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I’m trying to print this recipe in large print due to my eyes but the options for printing are blocked once adding your email address to confirm your membership it goes straight to make copy without being able to change the print. Hope you can help.
Sandra
Hi Sandra! 💛
I’m so sorry for the frustration, thank you for letting me know! When the recipe card opens the print window, it sometimes defaults straight to your printer settings.
Try this quick fix:
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There you can increase the scale (try 125–150%) or adjust the font size if your printer allows it.
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Recipe turned out great ! I used plain yogurt instead of sour cream. I’ll definitely keep this on repeat for Meatless Monday!
Love that swap! 😊 Plain yogurt is a great substitute, and I’m so glad it turned out great for you. Keeping it on repeat for Meatless Monday is the best compliment—thank you for sharing your tweak and taking the time to comment!
You could leave it out or swap it out for kale or chopped broccoli.
Can you use marinated artichoke hearts? Do I rinse off oil?
Yes, but I recommend gently rinsing them in cold water and patting off any excess oil afterward.
Excellent recipe; it’s very easy to put together and it’s always delicious. I’ve been making this about once a month for the last 3 years. I have an Aunt who tasted it at my house, stalked me until I sent her the recipe, and makes it regularly as well.
Wow, thank you so much for sharing that! It makes me so happy to hear how much you and your aunt have been enjoying the recipe—it’s the ultimate compliment that it’s become a regular in your kitchens. 🥰
I’ve made this several times. Always a hit. It reheats nicely
I am so glad you like it! 🙂
Can the quiche be made ahead of time and backed the next day?
Yes, you can definitely make this quiche ahead of time! If you scroll up in the post, I’ve included details on the best way to prepare it in advance.
I’ve made this quiche many times & everyone loves it. It’s so easy to make & it turns out so puffy & beautiful. I’ve never changed the recipe because I see no reason to – it’s perfect the way it is!
Thank you, Mary! I am so glad you like it!
I have a recipe called ‘Awesome Artichoke Dip’ and it really is AWESOME. It’s 1 can of artichokes hearts, 1 small can of diced green chilies, 1 cup of mayo, 1 Cup of Parmesan cheese. Easy and so good I’d like to make a Quiche out of it but not sure if the mayo might make it not cook right. Do you think it would work out?
Thank you and please try it.
Unfortunately, I don’t think that would work well in a quiche but I have never tried it to say for sure.
I think if you used the original recipe, but just added your chilis and parm cheese, you would get a flavor profile close to your dip!
I read someone used lactose free milk. Can I use almond milk?
Yes, you can use almond milk but it won’t be as rich and creamy and I would use 1/3 instead of half a cup since it is so much thinner. If you want creaminess you can try and see if you find silks (I think county crock has it as well) heavy whipping cream that has no dairy. There is still sour cream but you could use vegan sour cream just make sure it’s one you like the flavor of because not all of them are good.
Can you use marinated artichokes?
It’s best to get them in water because it doesn’t have oil or other flavors. If that is all that you can have you can use it but make sure to squeeze out the oil as much as possible.
I use marinated artichokes, it probably changes the flavor a little from original recipe, but tastes delicious, I also add some grated parmesan cheese. Making it today, love this recipe
So glad you like the recipe!
An excellent recipe! Modified the cheese—I used half sharp cheddar and half Gruyère—only because I find mozzarella a bit bland. Will be making this again and again!
I am glad you liked it, Clemence!
Can l get the recipe not in metric’s please l love the ingredients and l’m looking forward to making it. How do l get regular amounts.
Can this filling be poured into a pie crust ?
Sure, you can pour this into a prebaked pie crust.
Absolutely scrumptious! As written, I cooked it to the “T” with cheating by adding 1/2 tsp of dried rosemary. I am going to experiment with different add-ins. I have already purchased small containers of heavy whipping cream for future quiches. Thank you for your hard in concocting these delicious recipes. I’ve baked other quiches with fried onions and although we’re very good, this quiche presented itself with fresh, clean eating. 😍
This looks delicious. Do you think it would work using Gruyère cheese instead?
Love this recipe. Great for my vegetarian and gluten free friends. Have made numerous times.
This was delicious! I was out of cream so I used lactose-free milk and added some chopped onions. The whole family loved it. Will definitely make again.
I am glad it turned out well for you!
So yummy! I will make this again!
GLad you liked it, Alyssa!
This is delicious and I make it all the time. It takes less than 10 minutes to put together and then it goes in the oven. It’s a very good recipe and everyone I’ve made it for loves it.
Can you use 1/2 & 1/2 instead of Heavy Whipping Cream? I need to make some substitutes for health reasons?
Yes, you bet you can. I wanted to keep cost low so only using the half and half set up the quiche just fine.
I eat low-carb. This is a keeper.
I just made this recipe as I’m attempting to get back into keto after a month of eating Pasta abroad. It is perfect and delicious. I have become obsessed with Artichokes so this was perfect for me. Thank you for sharing! =)
I am so glad you liked it, Mari!
Delicious!!! Best quiche I’ve made. I replaced some of the mozzarella with goat cheese. Thanks for sharing this delicious recipe!
Mmm goat cheese! I bet that was really good! I am glad you liked it, Alice!
Perfect quiche. This is better than even Stouffer’s souflet. Congrats on the recipe
Thank you for your kind comment! I am so glad you liked the recipe!
Can I make these in a muffin tin? If so how long should I cook them?
Personally, I have a hard time with egg muffins, the texture usually doesn’t come out as good as a whole quiche. But yes, you can try it by filling each cup 2/3 of the way and cooking it for 15-17 minutes.
are the artichokes in water or marinated? I made this with the ones in water. wondering if I should have used marinated
The only quiche recipe I use. Why was I making it with a crust all these years? The children (6 and 10) ask for this meal frequently. Ham zucchini and mushrooms tonight, this is so versatile! Thank you for sharing
Very moist, used coconut sugar with 1/2 brown sugar to make a cup! My family loved it!
I am so glad you liked it, Victoria!
This quiche is amazing. I add some sautéed onions to the spinach and artichokes, and the added flavor and texture is really good. Easy to make and fantastic to eat for breakfast, brunch, or dinner.
So glad you liked it and were able to make it your own!
Great “as is” and so versatile with lots of other veggie combos! Has anyone tried it out using a pie crust? Thanks!
looks fabulous. I have a question. do you use a regular pie plate or deep dish? thanks in advance. am thinking of making it for a brunch I have to attend this Sunday.
Hi Caroline,
I used a deep-dish pie pan for this quiche.
We made this for dinner tonight………….AWESOME!!! Thank you, JACK & POLLY
Yay! So glad you both liked it!
This is fantastic! I make one every week but actually would like to eventually make several to freeze for a quick running out the door meal. The only adjustment i made is Italian shredded cheese instead of mozzarella plus a little Asiago!! Yum!! I’m in love! ❤️
Aw, thank you, Doreen! I am so pleased you liked it!
Made this dish as written and it was fantastic. Very easy to put together. I wouldn’t change as thing
Definitely a keeper
Thank you, Leeann!
This is one of my favorites crustless quiches to make. I have made this about 6 times and sometimes change it by adding mushrooms if I do not have artichokes. I made this to bring to parties and it is always a hit! Thank you!
I bet it is tasty with mushrooms, I will have to try that! Thanks for stopping by, Gail!
This is my favorite keto meal so yummy! To add some more flavor I added fresh chopped rosemary and it was fantastic!
That is so good to hear! I am so glad you like it, Rebecca!
This has become my “go to” quiche recipe. I love the star players-spinach and artichoke! I try to eat low-carb 90% of the time (gotta leave some room for cheat meals or you can’t maintain). This fits the bill!
It comes together very quickly and turns out creamy, fluffy and oh so yummy! It can stand on it’s own without needing a crust. Thanks so much for a simple, perfect-every-time recipe I can count on.
I love it when I can depend on a recipe to turn out just right every time I make it. Perfection!
Thank you for the sweet comment, I am so glad you liked it!
Great recipe. Was fluffy and very tasty. Used cheddar and some mozzarella cheese and baby spinach. Will definitely be making it again it’s 5 star!,
Thank you, Nancy! I am so happy you liked it!
I am so glad you liked it, Nancy!
I made this for Father’s Day, and everyone fell in love with it! It is now going to be a much asked-for dish at gatherings. It was so easy to make, and a perfect dish for those who are watching their carbs.
This was easy and delicious!! Added a touch of shredded parmesan with the mozzarella on top! No leftovers at brunch…may have to make 2 next time!!
I am so happy you liked it so much! Thank you so much for stopping by to let me know! 🙂
Very good – my husband thoroughly enjoyed
Hi Kim,
I am so glad he liked it! Thanks for stopping by to let me know! 🙂
Hello, I am making the quiche for the fourth time in the last six weeks. It is easy, delicious and it reheats well.
Awesome! I am so happy you like it so much!
I always have 2% milk and sour cream on hand, but not cream. Would milk work just as well?
Yes, You can it will be a little less creamy but still good!
Thank you. I’m making it for dinner tonight.
I hope you liked them!
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.
Hi, Dorthea! That sounds so good! Glad you liked the recipe! 🙂
I love this recipe! It is a keeper for me. I have like it with arugala also, its really good also!
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!!
Hi, Ethel! I bet it tasted amazing, I am so glad you like my recipe! 🙂
This looks wonderful! Can I make it ahead of time, and reheat it?
Hi, Mary! Yes, you can! 🙂
What is the serving side
Thanks for sharing! Does it keep long?
Hi, Vanessa! It should keep 2-3 days refrigerated with plastic wrap over the top.
This looks so good!
Hi, Suzanne! You can pre bake it and then heat it up when ready to eat. 🙂
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!!!
Will it work if doubled in a 9×13 pan?
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.
The recipe says 219 calories per serving, but I’m not seeing how many servings per quiche.
Thank you,
Becky
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)
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!
Thank you so much!
I’ve added bacon on several occasions myself, love it 🙂
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
Do you think this would freeze well?
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!
Thank you for answering the question on my mind!
Do you think it would be okay to make this the night before, put in fridge and then bake the next day?
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!
any idea of the nutritional values. (I’m on weight watchers) thanks!!
Of course, let me add nutritional value right now. Come back and it should be under the recipe. 🙂
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!).
I am so happy you liked it, Kat! Thank you 🙂
If recipe is doubled and baked in a 9×13, will the eggs set up uniformly?
Yes! It’s much thinner; but I loved how it turned out.
I made this recipe as written and it was absolutely delicious! Will definitely make again.
I am so happy to hear that, Stacey! Thank you!
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😜
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?
This quiche reheats well in the microwave!
Perfect! Thank you, Cynthia!
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
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?
Brilliant! I’ve never thought about a crustless quiche! Love the spinach and artichokes.
Thank you, Mimi!