If you’ve been searching for a delightful, savory dish that’s both light and satisfying, you’re going to adore this Crustless Spinach and Artichoke Quiche Recipe. It’s a wholesome blend of tender spinach, zesty artichoke hearts, and melty cheeses all bound together by fluffy, seasoned eggs—without a crust weighing it down. Perfect for breakfast, brunch, or even a cozy dinner, this quiche is as comforting as it is nutritious. Let me take you through how simple ingredients come together to create a dish that’s sure to become a new favorite in your kitchen.
Ingredients You’ll Need
This Crustless Spinach and Artichoke Quiche Recipe shines because of its straightforward yet flavorful ingredients. Each one plays an essential role, from the fresh spinach that brings vibrant color and earthiness, to the creamy cheeses that add richness and a golden finish. Let’s dive into the essentials you’ll gather before cooking.
- 1 Tbsp. olive oil: The perfect base for gently sautéing onions and garlic, adding a subtle fruity aroma.
- ½ sweet onion (finely diced): Adds sweetness and depth to balance the tang of artichokes.
- 2 cloves garlic (minced): Brings a warm, inviting pungency that wakes up the flavors.
- 4 cups spinach (finely chopped): Provides fresh greens that wilt deliciously and pack the quiche with nutrients.
- ¾ cup artichoke hearts (coarsely chopped): Adds tender, tangy bites that give the quiche a unique twist.
- 6 large eggs (large): The rich, velvety binder that forms the fluffy custard base.
- ½ cup almond milk (cashew or soy milk): Keeps the quiche creamy and light without overpowering other flavors.
- 1 tsp salt: Enhances all the ingredients and balances the taste.
- ¼ tsp pepper: Adds a gentle kick of spice for depth.
- ½ cup mozzarella cheese: Melted gooey goodness that adds stretch and mild creaminess.
- ¼ cup grated Parmesan cheese: A sharp, nutty topping that browns beautifully in the oven.
How to Make Crustless Spinach and Artichoke Quiche Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375 degrees Fahrenheit. This temperature ensures the quiche sets beautifully without burning, giving you a perfectly golden top every time. Make sure your pie dish is ready by spraying it with non-stick cooking spray, so the quiche releases easily after baking.
Step 2: Sauté the Veggies
Heat the olive oil in a medium skillet over medium heat, then toss in the finely diced sweet onion. Sauté for 4-5 minutes until the onions become soft and translucent, releasing their natural sweetness. Add the minced garlic and keep sautéing for another 1-2 minutes until fragrant. Stir in the chopped spinach and cook for an additional 2-3 minutes, just until it wilts down. This step is critical because it intensifies the flavors and ensures the quiche won’t be watery.
Step 3: Mix the Eggs and Milk
In a large mixing bowl, whisk together the six large eggs, almond milk, salt, and pepper until fully combined and smooth. This egg mixture is the heart of your quiche, creating that wonderful custard texture once baked. The almond milk keeps the dish dairy-friendly and light, perfect for a clean yet rich flavor profile.
Step 4: Assemble the Quiche
Evenly spread the sautéed spinach and onion mixture along with the chopped artichoke hearts into your prepared pie dish. Pour the egg mixture evenly over the vegetables, letting it naturally fill every nook. Finally, sprinkle the mozzarella and Parmesan cheeses evenly on top. These cheeses add a lovely golden crust and a creamy, melty texture that’s just irresistible.
Step 5: Bake to Perfection
Pop your assembled quiche into the oven and bake for 27-30 minutes. You’ll know it’s done when the top is golden brown and the egg custard is set but still slightly jiggly in the center. This ensures a moist and tender quiche that holds together beautifully.
Step 6: Cool and Serve
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing. This resting time helps everything firm up and makes serving easier. Now you’re ready to enjoy your delicious Crustless Spinach and Artichoke Quiche Recipe in all its glory!
How to Serve Crustless Spinach and Artichoke Quiche Recipe
Garnishes
A simple garnish can elevate your quiche’s presentation and flavor. Try fresh chopped parsley or a sprinkle of red pepper flakes for a pop of color and a bit of heat. A dollop of sour cream or a drizzle of extra virgin olive oil also complements the creamy texture perfectly.
Side Dishes
This quiche pairs wonderfully with light, fresh sides. A crisp arugula salad tossed with lemon vinaigrette provides a bright contrast, while roasted baby potatoes add a comforting starch option. If you want to keep the meal low-carb, a side of grilled asparagus or sautéed mushrooms works beautifully too.
Creative Ways to Present
For a stunning brunch spread, serve your Crustless Spinach and Artichoke Quiche Recipe in individual ramekins for portion control and added elegance. You can also create mini quiche muffins using a muffin tin—perfect for parties or quick breakfast grab-and-go options. Garnish each with a tiny artichoke heart or spinach leaf for charm.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your quiche tightly with plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 4 days, making it an excellent option for a prepared meal during busy weeks. Just slice what you need and enjoy whenever you want.
Freezing
You can freeze leftover quiche for up to 2 months. Wrap it securely in plastic wrap and then foil to avoid freezer burn. When you’re ready to eat, thaw it overnight in the refrigerator for best results. This makes your Crustless Spinach and Artichoke Quiche Recipe a great candidate for meal prepping ahead of time.
Reheating
To reheat, place slices of quiche on a baking sheet and warm it in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes. This method keeps the quiche from becoming soggy and helps the cheese melt back into that lovely creamy texture.
FAQs
Can I use fresh artichokes instead of canned or jarred?
Absolutely, but fresh artichokes require more prep work such as trimming and boiling before chopping. Using canned or jarred artichoke hearts saves time and still offers excellent flavor for this quiche.
Is this recipe gluten-free?
Yes! Since this is a crustless quiche, it’s naturally gluten-free, which makes it a fantastic option for anyone avoiding gluten.
What can I substitute for almond milk?
You can use any plant-based milk like soy or cashew milk, or even regular dairy milk if you don’t have dietary restrictions. Just choose an unsweetened variety to keep the balance savory.
Can I add other vegetables?
Definitely! Mushrooms, bell peppers, or even sun-dried tomatoes would make delicious additions. Just sauté them along with the onions to soften before mixing with the eggs.
How do I get a firmer quiche?
Make sure you bake it long enough for the center to be set but not dry. If you prefer extra firmness, add an additional egg or reduce the milk slightly in the egg mixture.
Final Thoughts
This Crustless Spinach and Artichoke Quiche Recipe is truly a keeper—a delightful combination of fresh veggies and creamy cheese that’s easy to make and even easier to love. Give it a try for your next brunch or light dinner, and I promise it will become one of your favorite go-to dishes. Once you’ve tasted how wonderfully the ingredients meld together, you’ll want to share this recipe with everyone you know.
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Crustless Spinach and Artichoke Quiche Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Crustless Spinach Quiche is a healthy, delicious, and easy-to-make breakfast or brunch option. Packed with nutritious spinach, artichoke hearts, and a blend of mozzarella and Parmesan cheeses, this quiche is baked without a crust, making it lighter but still satisfying. It’s perfect for those looking for a low-carb, gluten-free meal that doesn’t compromise on flavor.
Ingredients
Vegetables
- ½ sweet onion, finely diced
- 2 cloves garlic, minced
- 4 cups spinach, finely chopped
- ¾ cup artichoke hearts, coarsely chopped
Wet Ingredients
- 1 Tbsp olive oil
- 6 large eggs
- ½ cup almond milk (cashew or soy milk)
Seasonings & Cheese
- 1 tsp salt
- ¼ tsp pepper
- ½ cup mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the Oven: Begin by preheating your oven to 375 degrees Fahrenheit to ensure it’s hot and ready when your quiche mixture is prepared.
- Sauté the Veggies: Heat the olive oil in a medium-sized skillet over medium heat. Add the finely diced onion and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant. Stir in the finely chopped spinach and cook for 2-3 minutes until wilted.
- Mix Egg Mixture: In a large bowl, whisk together the 6 large eggs, almond milk, salt, and pepper until well combined. This will create the base custard for your quiche.
- Assemble the Quiche: Spray a 9-10 inch round pie dish with non-stick cooking spray. Spread the sautéed spinach mixture evenly in the dish, then add the chopped artichoke hearts on top. Pour the egg mixture evenly over the vegetables. Finally, sprinkle the mozzarella and grated Parmesan cheeses uniformly on the top.
- Bake the Quiche: Place the pie dish in the preheated oven and bake for 27-30 minutes, or until the top is golden brown and the quiche is set in the middle.
- Cool and Serve: Remove the quiche from the oven and allow it to rest for 5-10 minutes before slicing and serving. This resting time helps the quiche finish setting and makes it easier to cut.
Notes
- You can substitute almond milk with any other plant-based milk or regular dairy milk if preferred.
- For a creamier texture, add a few tablespoons of cream cheese to the egg mixture.
- Make sure to squeeze excess moisture out of the spinach after chopping to avoid a watery quiche.
- This quiche can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add other vegetables like mushrooms or bell peppers for variation.
