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Original Post: https://www.evolvingtable.com/spinach-crustless-quiche/

A slice of crustless quiche being picked up out of a baking dish.
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5 from 4 votes

Crustless Spinach Quiche Recipe

You'll still get all of the delicious flavors but with a fraction of the carbs in this Spinach Crustless Quiche Recipe. Quickly and easily pull it together with sautéed fresh spinach, quartered artichoke hearts, and mozzarella cheese.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 6 servings
Author: London Lea

Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ sweet onion finely diced
  • 2 cloves garlic minced
  • 4 cups spinach finely chopped
  • ¾ cup artichoke hearts coarsely chopped
  • 6 large eggs
  • ½ cup whole milk 2%, half-and-half, or dairy-free milk also work
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat oven to 375 degrees.
    Finely chopped fresh spinach and diced onion to go into a spinach crustless quiche recipe.
  • Sauté the Veggies. Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes. Add crushed garlic and continue sautéing for 1-2 minutes. Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.
    1 tablespoon olive oil, ½ sweet onion, 4 cups spinach
    Cheese is sprinkled on top of the quiche mix before baking.
  • Build the Quiche. In a large bowl whisk together eggs, milk, salt, and pepper. Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray. Pour in egg mixture and sprinkle both cheeses on top.
    ¾ cup artichoke hearts, 6 large eggs, ½ cup whole milk, 1 teaspoon salt, ¼ teaspoon pepper, ½ cup mozzarella cheese, ¼ cup grated Parmesan cheese
    An overhead view of a baked spinach crustless quiche in a white round baking dish on a rustic wooden surface, with golden custard and visible green spinach throughout.
  • Bake the quiche for 27-30 minutes, or until the top turns golden brown.*
  • Cool and Serve. Let crustless quiche sit for 5-10 minutes before serving and enjoy!

Video

Notes

Milk: Whole milk or 2% are the best options for a rich, creamy quiche. Half-and-half makes it even richer. Dairy-free milks like oat, cashew, or soy work too, but the texture will be slightly less creamy.
Cheese swaps: Gruyere or sharp cheddar work well in place of the mozzarella and parmesan combo if you want a different flavor.
Spinach: Fresh is best, but you can substitute a 10-ounce package of frozen spinach that has been fully thawed and squeezed dry.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Warm in a 350 degree oven for 10 to 15 minutes. Avoid the microwave if possible as it can make the eggs rubbery.
Freezing: Not recommended. Freezing will significantly change the texture of the eggs, making them dense and watery.
Make ahead: Assemble the quiche the night before (do not bake), cover tightly, and refrigerate. Bake the next morning, adding 3 to 5 extra minutes of bake time.
Pan size: Use a 9 to 10 inch non-fluted round baking dish (porcelain or glass). If using an 8-inch dish, increase bake time to 30 to 35 minutes. Avoid aluminum pans.
Don't overbake: Pull the quiche when the center still has a slight jiggle. It will set up as it cools. Let it rest for 10 minutes before slicing.

Nutrition

Calories: 169kcal | Carbohydrates: 4g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 173mg | Sodium: 713mg | Potassium: 192mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2460IU | Vitamin C: 11.9mg | Calcium: 175mg | Iron: 1.6mg
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