Savory Spinach Artichoke Bake

Indulge in the irresistible charm of a **Spinach Artichoke Crustless Quiche**, a delightful dish that brings gourmet flavors to your table with remarkable ease. This recipe offers a silky, savory experience, brimming with the classic combination of creamy cheese, vibrant spinach, and tender artichoke hearts. Perfect for any occasion, from a festive holiday brunch to a relaxed weekend breakfast, this quiche comes together in about an hour, proving that elegance doesn’t always require effort. Its crustless nature not only simplifies preparation but also makes it a wonderfully light and naturally gluten-free option, appealing to a wide range of dietary preferences. Prepare to impress your family and guests with this effortlessly chic and incredibly delicious quiche.

For years, this **easy crustless quiche recipe** has been a beloved staple in my household. Its versatility makes it a perfect fit for any season, gracing our tables during cozy winter holidays and vibrant spring celebrations alike. The enduring appeal of this dish lies in its simple elegance and profound flavor, a combination that has garnered unwavering adoration from family members and friends over countless brunches.

Beyond its delicious taste, the **crustless quiche** stands out as a healthier and more accessible breakfast or brunch option. By foregoing the traditional pastry crust, it significantly reduces calories and carbohydrates, making it an excellent choice for those seeking lighter meals. Crucially, this also makes it a fantastic **gluten-free breakfast recipe**. In a world where genuinely delicious and versatile gluten-free options for breakfast can be hard to come by, this quiche fills that niche beautifully, ensuring everyone can enjoy a hearty, flavorful start to their day.

The star of this quiche is undeniably its filling: the universally adored **spinach artichoke combination**. It’s a flavor profile that evokes the comforting richness of a classic spinach artichoke dip, but reimagined within a fluffy, tender egg base. This harmonious blend of earthy spinach, tangy artichoke hearts, and melted cheese creates a truly divine experience that’s both familiar and exciting. It’s a guaranteed crowd-pleaser that even the pickiest eaters will find themselves reaching for seconds of.

Embracing this recipe means embracing a smart choice for a balanced diet. Its crustless nature and reliance on fresh ingredients like vibrant spinach contribute to its healthy appeal. For those looking to further reduce the caloric intake without compromising on flavor, consider using light sour cream. While this might subtly alter the overall texture, the core deliciousness of the quiche remains intact, offering a guilt-free indulgence.

Crafting Your Perfect Spinach Artichoke Crustless Quiche: A Step-by-Step Guide

Creating this magnificent **Spinach Artichoke Crustless Quiche** is a straightforward process, designed to be enjoyable for home cooks of all skill levels. With just a few simple steps, you’ll transform fresh, wholesome ingredients into a brunch masterpiece. Let’s walk through the preparation to ensure your quiche turns out perfectly golden, fluffy, and bursting with flavor.

1. Prepare Your Baking Dish: Begin by preheating your oven to 350°F (175°C). Select a 9-inch deep pie baking dish and thoroughly grease it. This crucial step ensures that your quiche will easily release from the pan after baking, preserving its beautiful form. You can use a non-stick baking spray or a generous pat of butter, ensuring all internal surfaces are covered.
2. Sauté the Flavorful Veggies: Heat a pan over medium heat with a little oil – olive oil or avocado oil works wonderfully here. Add the fresh spinach, cover the pan, and allow it to wilt down for a few minutes. Once the spinach has significantly reduced in volume and softened, stir in the chopped artichoke hearts and minced garlic. The garlic will release its fragrant aroma, deepening the flavor profile. Season this vibrant mixture with a pinch of salt and a grind of fresh black pepper. Sauté for another 2-3 minutes, allowing the flavors to meld. Remove the pan from the heat and set aside.
3. Whisk the Creamy Egg Base: In a large mixing bowl, combine the eggs, sour cream, and heavy whipping cream. The sour cream adds a delightful tang and extra richness, while the heavy cream contributes to the quiche’s incredibly silky texture. Season generously with salt and fresh cracked black pepper. Whisk the mixture vigorously until it is completely smooth and well-combined, ensuring no streaks of egg white remain. This creates the foundational custardy base for your quiche.

4. Combine and Fill: Gently, while continuously stirring, incorporate the cooled spinach and artichoke mixture into the whisked egg base. Once fully mixed, fold in 1 cup of shredded Mozzarella cheese. This initial layer of cheese will melt into the quiche, providing pockets of gooey deliciousness. Carefully pour this entire egg and vegetable mixture into your prepared baking dish, ensuring an even distribution of the filling.
5. Final Touches and Bake: Sprinkle the remaining shredded cheese evenly over the top of the quiche mixture. This top layer of cheese will bake into a beautiful golden crust, adding a lovely texture and presentation. Place the baking dish into the preheated oven and bake for 40-45 minutes. The quiche is done when the center is set (a knife inserted into the middle comes out clean) and the top is golden brown and slightly puffed.

Once baked, allow the quiche to rest for 5-10 minutes before slicing. This allows the custard to fully set, making for cleaner cuts and a more enjoyable texture. Serve warm and savor every silky, flavorful bite!

Frequently Asked Questions About Crustless Quiche:

Whether you’re new to quiche making or a seasoned pro, you might have some common questions about preparing, storing, and enjoying this delightful dish. Here are answers to some of the most frequently asked questions about **spinach artichoke crustless quiche**.

Can I Make Crustless Quiche Ahead Of Time?

Absolutely! This **make-ahead crustless quiche** is an ideal option for busy mornings or entertaining. You can prepare everything right up to the actual baking step. Once the egg and veggie mixture is in the greased baking pan, cover it tightly with plastic wrap and refrigerate. It can be stored this way for up to 24 hours. On the day of baking, take the quiche out of the refrigerator approximately 30 minutes before you plan to bake it, allowing it to come closer to room temperature. Then, simply preheat your oven and bake as directed. This preparation technique ensures a fresh, hot quiche without all the morning rush.

Does This Crustless Quiche Reheat Well?

Yes, this quiche reheats beautifully, making it excellent for leftovers. For individual slices, the microwave is your best friend. Heat it in short intervals, checking frequently, until it’s just warm through the middle. Be mindful not to overheat the eggs, as this can make them rubbery. You can also reheat larger portions or the entire quiche in a preheated oven at a lower temperature (around 300°F/150°C) until warmed through, often covered loosely with foil to prevent drying out.

How Long Does Quiche Last In The Refrigerator?

To ensure maximum freshness and food safety, properly store any leftover quiche in the refrigerator. Transfer slices or the entire cooled quiche to an airtight container. When stored correctly, your **spinach artichoke crustless quiche** should remain delicious and safe to eat for 3-4 days. This makes it a great option for meal prepping healthy breakfasts or lunches throughout the week.

Can I Substitute Cream In Quiche?

You can certainly experiment with substitutions for heavy whipping cream, but be aware that the texture may vary. Using half-and-half is a common alternative, but it will result in a slightly less rich and creamy quiche compared to using heavy cream. For a lighter option, whole milk can be used, but this will yield a thinner, less luxurious custard. The key is to understand that the fat content of the dairy product directly impacts the final creaminess and richness of your quiche.

Can I Use Frozen Spinach?

Yes, frozen spinach is a convenient substitute for fresh spinach in this recipe. However, it’s absolutely crucial to **thaw it completely and squeeze out all excess liquid** before adding it to your quiche mixture. Frozen spinach contains a significant amount of water, and if not removed, this extra moisture can lead to a watery or soggy quiche. As a general guideline, 6 ounces of fresh spinach will yield approximately 2-3 ounces of frozen spinach once it’s been thawed and drained, so adjust your quantities accordingly.

Freezing Instructions for Crustless Quiche

If you’re looking to enjoy this delicious **spinach artichoke crustless quiche** even further into the future, it freezes remarkably well. This is fantastic for meal planning or having a quick, wholesome meal ready to go. The best practice is to freeze the quiche once it has been fully baked and cooled. This ensures the custard is set and stable.

You have a couple of options for freezing. You can bake the quiche directly in an aluminum foil baking dish, which makes it incredibly easy to freeze and then reheat. Alternatively, if you’ve baked it in a ceramic or glass dish, you can carefully remove the cooled quiche from its baking dish before freezing. Just ensure the aluminum pan is adequately sized for the quiche to prevent overflow during baking.

To freeze, wrap the cooled quiche (whether in its aluminum pan or as a standalone disk) tightly in several layers of aluminum foil, making sure it’s as airtight as possible. Then, place the foil-wrapped quiche into a large freezer bag to provide an extra layer of protection against freezer burn. Don’t forget to label it with the date of freezing!

When you’re ready to enjoy your frozen quiche, the ideal method for thawing is to transfer it to the refrigerator and allow it to slow-thaw overnight. Once thawed, you can reheat individual slices in the microwave until warm. For a whole quiche, reheat it in an oven preheated to 350°F (175°C) until it’s heated through. To prevent the top from over-browning or drying out, you can loosely cover the quiche with a piece of aluminum foil during reheating.

A Note on Texture After Freezing: It’s important to be aware that some egg-based dishes, including quiche, may experience a slight change in texture after being frozen and thawed. This is primarily due to the moisture content in the eggs. While many people find this subtle change negligible and still enjoy the convenience and flavor, a few might notice it. Rest assured, the delicious taste of spinach and artichoke will still shine through!

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Spinach Artichoke Crustless Quiche Recipe

This crustless quiche is made with fresh spinach, artichoke hearts, and lots of cheese, offering a delightful and easy brunch option.

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Course: Breakfast, Brunch | Cuisine: American | Diet: Gluten Free

Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 5 minutes

Servings: 8 | Calories: 219 kcal | Author: Lyuba Brooke

Ingredients

• 6 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy whipping cream
• Salt, to taste
• Fresh cracked black pepper, to taste
• 6 oz fresh spinach (or 3 oz frozen, squeezed dry)
• 6-7 oz baby artichoke hearts, drained and chopped
• 3 garlic cloves, pressed or minced
• 1 1/2 cups shredded Mozzarella cheese (divided)

Instructions

1. Preheat your oven to 350℉ (175°C) and generously grease a 9-inch deep pie baking dish.
2. Heat a pan over medium heat with a little oil. Add spinach, cover, and let it cook down until wilted.
3. Once spinach is wilted, stir in chopped artichoke hearts and pressed garlic. Season with salt and pepper. Sauté for a few minutes until fragrant, then remove from heat.
4. In a large mixing bowl, combine eggs, sour cream, heavy whipping cream, salt, and pepper. Whisk thoroughly until the mixture is smooth.
5. Slowly add the cooked veggie mixture into the egg mixture while stirring gently. Fold in 1 cup of shredded Mozzarella cheese.
6. Pour the combined egg and vegetable mixture into the prepared baking dish.
7. Sprinkle the remaining shredded cheese evenly over the top of the quiche.
8. Bake for 40-45 minutes, or until the quiche is set and golden brown.

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Notes

• Storing: Store leftover quiche in an airtight container in the refrigerator for 3-4 days.
• Using Frozen Spinach: If using frozen spinach, make sure to thaw it completely and squeeze out all excess liquid to prevent a watery quiche. Approximately 6 oz of fresh spinach equates to about 3 oz of squeezed frozen spinach.
• Make Ahead: You can prepare the quiche up to the baking step. Cover the baking pan with plastic wrap and refrigerate overnight. Before baking, let it sit on the counter for about 30 minutes to warm up slightly, then bake as directed.

Nutrition Facts (per serving)

• Calories: 219 kcal
• Carbohydrates: 3g
• Protein: 10g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 167mg
• Sodium: 293mg
• Potassium: 216mg
• Sugar: 1g
• Vitamin A: 2835 IU
• Vitamin C: 10.9mg
• Calcium: 177mg
• Iron: 1.4mg

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Originally published on Will Cook For Smiles on May 8, 2017.