Crustless Spinach Quiche Recipe

Original Post: https://www.evolvingtable.com/?p=92829

A slice of crustless quiche being picked up out of a baking dish.

4.28 from 25 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

Cook Time30

Total Time40

Course: Breakfast, brunch

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 Tbsp. olive oil
½ sweet onion finely diced
2 cloves garlic minced
4 cups spinach finely chopped
¾ cup artichoke hearts coarsely chopped
6 eggs large
½ cup almond milk cashew or soy milk
1 tsp salt
¼ tsp. pepper
½ cup Mozzarella cheese
¼ cup 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 Tbsp. 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 eggs, ½ cup almond milk, 1 tsp salt, ¼ tsp. pepper, ½ cup Mozzarella cheese, ¼ cup 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

Meal Prep and Storage

To Prep Ahead: If baking the morning of serving, pull it out while the oven preheats so it can come to room temperature. If baking ahead of time, do not cook the dish more than 24 hours in advance for the best taste and texture.

To Store: Any leftovers will keep well in an airtight container in the refrigerator for up to 3-4 days.

To Freeze: Freezing is not recommended since it will drastically change the texture of the eggs.

To Reheat: Pull the entire quiche out of the refrigerator at least 20-30 minutes before reheating and bake in a 300°F oven for 12-15 minutes.

Nutrition