I recently whipped up a version of Quiche Recipes Crustless that rivals any truly decadent dish. Creamy heavy cream mingles with large eggs, mozzarella and Parmesan to create a soft and silky blend. Fresh spinach and chopped artichoke hearts lend a vibrant twist to every delicious bite. Truly an indulgence.

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I’ve been experimenting in the kitchen recently and came up with this Spinach Artichoke Crustless Quiche that blew my mind. I love making variations of crustless quiches, like my attempts at a crustless spinach tomato quiche or even a salmon quiche, but this one really stands out.

It’s incredibly simple yet packed with flavor. I whisk together 6 large eggs and 1 cup of heavy cream (or whole milk if you’re in a pinch) then mix in 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese for an amazing cheesy texture.

I fold in 2 cups of fresh spinach and 1 cup chopped artichoke hearts, along with a dash of garlic powder, salt and black pepper to taste. The result is a soft, silky dish that’s both hearty and refreshing, perfect for any meal of the day.

Give it a try and see which of your crustless quiche ideas it rivals!

Why I Like this Recipe

I like this crustless quiche recipe for several reasons. First, I love how easy and fast it is to make even when I’m in a hurry. I like that it mixes creamy eggs, a bunch of cheese, and fresh veggies which always hits the spot. I also appreciate how versatile it is because I can serve it as a quick breakfast or a light lunch. Lastly, I really enjoy the blend of flavors; the spinach and artichokes add a fresh twist to the rich, cheesy base.

Its a soft and silky classic quiche made without a crust and full of delish flavors. I like that its made with fresh spinach, artichoke hearts and lots of cheese. Even though it sounds simple, every bite reminds me why I love comfort food that doesnt overcomplicate things. Enjoying this dish feels like getting a warm hug from someone who really cares about your tastebuds.

Ingredients

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Eggs: They offer protein and healthy fats that boost flavor and satiety.
Heavy Cream: Gives a rich, creamy texture that ties the dish together nicely.
Mozzarella Cheese: Melts smooth, adds protein and a mild taste thats comforting.
Spinach: Brings vitamins, fiber and a fresh taste to lighten up the meal.
Artichoke Hearts: Impart a tangy, earthy flavor and add extra fiber.
Garlic Powder: Offers a subtle kick that deepens the dish savory vibe.

Ingredient Quantities

6 large eggs

1 cup heavy cream (or whole milk if you dont have cream)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cups fresh spinach, roughly chopped

1 cup artichoke hearts, drained and chopped

1/4 tsp garlic powder

Salt, to taste

Black pepper, to taste

How to Make this

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1. Preheat your oven to 375°F and lightly grease a 9-inch pie pan so your quiche wont stick.

2. In a large bowl, whisk 6 eggs with 1 cup of heavy cream (or whole milk if you dont have cream) until they are truly combined.

3. Stir in 1/4 tsp garlic powder along with a pinch of salt and some black pepper to taste.

4. Mix in the shredded mozzarella and grated Parmesan cheese; this adds lots of flavor.

5. Add 2 cups of roughly chopped fresh spinach and 1 cup of drained and chopped artichoke hearts into the egg mixture.

6. Pour all the ingredients evenly into your greased pie pan.

7. Place it into the preheated oven and bake for about 30-35 minutes until the center is mostly set.

8. Check the quiche by inserting a knife in the center; if it comes out clean, its ready.

9. Let the quiche cool for about 5 minutes before slicing and serving.

10. Enjoy your delicious, soft and silky crustless quiche as a tasty breakfast or light meal.

Equipment Needed

1. Oven – You need this to preheat to 375°F so the quiche bakes evenly.
2. 9-inch Pie Pan – This is what you use to bake the quiche; greasing it helps prevents sticking.
3. Large Mixing Bowl – For whisking the eggs with cream and mixing in all other ingredients.
4. Whisk – Essential for getting the eggs and cream well combined.
5. Measuring Cups and Spoons – To accurately measure the cream, garlic powder, and other ingredients.
6. Chopping Board and Knife – For roughly chopping the spinach and artichoke hearts.
7. Spatula – Useful for stirring the mixture and making sure the cheese and veggies are evenly spread.
8. Cooling Tray – It’s handy to let the quiche cool before slicing and serving.

FAQ

Q: Can i use whole milk instead of heavy cream?

A: Yep, you can use whole milk if you dont have heavy cream, but the quiche might turn out a little less rich.

Q: Do i need to pre-cook the spinach and artichokes?

A: No, you can add the fresh chopped spinach and drained artichoke hearts directly, but if you like them softer you might want to give 'em a quick sauté.

Q: How do i know when the quiche is done?

A: The quiche is done when the eggs are set and the top gets a light golden color. Just poke the center with a knife and if it comes out clean then its ready.

Q: Can i add extra seasonings or herbs?

A: Sure, experiment a bit. Feel free to add basil or oregano along with the garlic powder, but don't overdo it cause it might overpower the flavor.

Q: How long should i store the leftovers?

A: Stored in an airtight container in the fridge, leftovers should be good for up to 3 days. Just reheat in the microwave or oven for a quick meal.

Spinach Artichoke Crustless Quiche Recipe Substitutions and Variations

Heavy cream: You can swap it out with half-and-half or full fat whole milk for a lighter version.
Mozzarella cheese: If you dont have it, shredded mild cheddar or Monterey jack works just fine.
Parmesan cheese: You can try using Pecorino Romano instead to add a sharper flavor.
Fresh spinach: Kale or even defrosted frozen spinach makes a decent substitute when fresh isnt available.

Pro Tips

1. Make sure you drain the spinach and artichoke hearts really well before adding them in the mix. Extra water can make the quiche turn out a bit soggy, so it’s best to pat them dry with a paper towel first.

2. When you mix your eggs with the cream, don’t be afraid to whisk it longer than you think is needed. It might seem like overdoing it but it’ll give you a smoother texture and help the quiche set better in the oven.

3. Taste your egg mixture before folding in the veggies and cheeses. Adjusting the salt and pepper early on can really elevate the overall flavor of your quiche.

4. Let the quiche cool for a few extra minutes after it comes out of the oven. I know it’s tempting to dive right in, but waiting just a bit helps it firm up, making it easier to cut into neat slices.

Spinach Artichoke Crustless Quiche Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

230

kcal

Equipment: 1. Oven – You need this to preheat to 375°F so the quiche bakes evenly.
2. 9-inch Pie Pan – This is what you use to bake the quiche; greasing it helps prevents sticking.
3. Large Mixing Bowl – For whisking the eggs with cream and mixing in all other ingredients.
4. Whisk – Essential for getting the eggs and cream well combined.
5. Measuring Cups and Spoons – To accurately measure the cream, garlic powder, and other ingredients.
6. Chopping Board and Knife – For roughly chopping the spinach and artichoke hearts.
7. Spatula – Useful for stirring the mixture and making sure the cheese and veggies are evenly spread.
8. Cooling Tray – It’s handy to let the quiche cool before slicing and serving.

Ingredients

6 large eggs
1 cup heavy cream (or whole milk if you dont have cream)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
1 cup artichoke hearts, drained and chopped
1/4 tsp garlic powder
Salt, to taste
Black pepper, to taste

Directions

Preheat your oven to 375°F and lightly grease a 9-inch pie pan so your quiche wont stick.
In a large bowl, whisk 6 eggs with 1 cup of heavy cream (or whole milk if you dont have cream) until they are truly combined.
Stir in 1/4 tsp garlic powder along with a pinch of salt and some black pepper to taste.
Mix in the shredded mozzarella and grated Parmesan cheese; this adds lots of flavor.
Add 2 cups of roughly chopped fresh spinach and 1 cup of drained and chopped artichoke hearts into the egg mixture.
Pour all the ingredients evenly into your greased pie pan.
Place it into the preheated oven and bake for about 30-35 minutes until the center is mostly set.
Check the quiche by inserting a knife in the center; if it comes out clean, its ready.
Let the quiche cool for about 5 minutes before slicing and serving.
Enjoy your delicious, soft and silky crustless quiche as a tasty breakfast or light meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.