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
Scale
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.
