Original Post: https://www.evolvingtable.com/spinach-crustless-quiche/
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.
Servings: 6 servings
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.
- 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
- 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
- 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
