Crustless Spinach Quiche with Artichoke

Sautéed fresh spinach, quartered artichoke hearts, and mozzarella cheese combine to make this quick and easy Crustless Spinach Quiche Recipe.  It’s the perfect brunch or breakfast dish to serve for Easter or Mother’s Day.  Prep it ahead of time and have this healthy, low-carb, gluten-free, and vegetarian frittta ready to bake in the oven when you wake up!

Crustless Spinach Quiche Recipe

Are you or someone in your family on a low-carb or strict keto diet?

Well you are in luck because this recipe for a spinach crustless quiche tastes JUST as good as a regular quiche but without the carb and calorie-laden crust!  (Also commonly referred to as a frittata.)

Think I’m kidding?

It seriously tastes like spinach artichoke dip and a breakfast casserole had a delightful spinach crustless quiche baby!!

The combination of sautéed fresh spinach, chunks of artichoke hearts, crushed garlic, and a combo of cheeses will make you forget this dish is crustless.

And bonus, it is a great make-ahead meal that you can serve for Easter brunch, Mother’s Day breakfast, or even on Christmas Day.  <– Yes, it is absolutely a holiday-worthy breakfast recipe!

Ingredients

While this particular recipe is for a spinach artichoke crustless quiche, there are a quite a few variations you can try, too.  (See below for more recipe ideas!)

• Spinach – Fresh spinach is used in this recipe and gives it a wonderful taste and texture.  However, feel free to use an equal amount of frozen that has been drained and dried thoroughly.
• Sweet Onion – Half of a finely diced sweet onion combines with the sautéed spinach.  You can also use a red onion or yellow onion, too.
• Garlic – Garlic cloves are crushed and then sautéed together with onion for a large part of the flavor in this egg bake recipe.
• Eggs – Large, pasture-raised eggs make up the bulk of this recipe.  If you have smaller eggs, simply add an extra egg or two to make sure you have the same volume of eggs.
• Almond Milk – While almond milk is my personal preference, you can also use regular milk, cashew milk, or soy milk.
• Mozzarella and Parmesan Cheese – While these definitely taste the best and melt exceptionally well, you can also use a dairy-free Mozzarella and Parmesan cheese, too, if you are dairy-free or vegetarian.

How to Make

Making a quiche without a crust is actually quite a bit easier than making one WITH a crust.  Here are the basic steps you’ll want to follow:

1. Preheat oven to 375 °F.
2. Sauté diced onions, garlic, and fresh spinach in a sauce pan over medium heat until it has wilted.
3. Whisk together eggs, milk, and seasoning ingredients.
4. Add sautéed spinach, coarsely chopped artichokes, egg mixture, Mozzarella and Parmesan cheese to a 9-10 inch pie plate. (See diagram below)
5. Bake in preheated oven for 27-30 minutes or until top is golden.
6. Let sit for 5-10 minutes before serving and enjoy!

Best Baking Dish

Since there is no crust in this breakfast dish, the type of pan you use highly determines your finished product.

• Select a baking dish that is 8-10 inches in diameter.
  • This recipe calls for a 9-10 inch baking dish and is what the time and temperature are based upon.
    • If you are baking the quiche in a smaller 8-inch pan you may need to increase the bake time to 30-35 minutes.
    • If baking the quiche in a larger 10-inch dish, it may be ready in 25-27 minutes.
• A non-fluted round baking dish works best.  (i.e. a round pie plate like this one.)
  • Round baking dishes that have flutes will be A LOT more challenging when trying to remove a slice of your crustless quiche.
• Porcelain baking dishes work the best, but you may also use a glass baking dish.
  • Avoid aluminum baking pans at all cost as the egg bake will stick to it no matter how much non-stick cooking spray you use!

Variations

There are SO many different types of crustless quiche recipes to experiment with depending on your taste preferences.  A few variations you can try include:

• Broccoli Cheese – Simply substitute broccoli for the spinach, sauté for 6-8 minutes, and use cheddar cheese instead of Mozzarella.
• Ham and Cheese  – Get the thick slices of ham from your deli counter and sauté it up for about 3-4 minutes.  You can use cheddar, Swiss, Mozzarella, and/or Monterrey Jack cheese!
• Veggie Deluxe – Toss in a few more veggies such as tomatoes, mushrooms, or bell peppers in lieu of 2 cups of the spinach.
• Bacon – Add bacon to any of the above ideas or to this crustless quiche recipe.
• Gluten Free Low-Carb Quiche – If you want one with a low-carb crust!

Meal Prep and Storing

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 the refrigerator for up to 3-4 days.  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. 

Expert Tips

While this recipe is actually relatively easy and almost fail-proof, there are a few tips to making sure it comes out perfectly.

• Let the sautéed spinach come to room temperature before adding it to the egg mixture to ensure it does not start cooking the eggs before being placed in the oven.
• Before adding your ingredients into the baking dish make sure you spray the pan LIBERALLY with non-stick cooking spray.  Eggs have a tendency to stick on anything so using a porcelain baking dish is key.
• The crustless quiche will start to bubble up and look HUGE while baking in the oven.  But trust me, it will deflate while cooling.

Other Breakfast Egg Recipes

Eggs are such an incredible source of protein to start the day off with at breakfast.  A few of my favorite egg recipes you might enjoy for breakfast include:

• Easy Migas Recipe
• Instant Pot Hard-Boiled Eggs
• Super Quick Breakfast Tostadas with Eggs
• Carrot Broccoli Quiche with a Sweet Potato Crust
• Breakfast Hash with Eggs

Tap stars to rate!

4.10 from 20 votes

Crustless Spinach Quiche Recipe

Sautéed fresh spinach, quartered artichoke hearts, and mozzarella cheese combine to make this quick and easy Crustless Spinach Quiche Recipe.

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Yield 6 servings

Prep 10 minutes mins

Cook 30 minutes mins

Total 40 minutes mins

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Ingredients 

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• ▢ 1 Tbsp. olive oil
• ▢ ½ sweet onion finely diced
• ▢ 2 cloves garlic crushed
• ▢ 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

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Instructions 

• Preheat oven to 375 degrees.
• 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.
• 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.
• Bake for 27-30 minutes, or until the top turns golden brown.*
• Let crustless quiche sit for 5-10 minutes before serving and enjoy!

Tap stars to rate!

4.10 from 20 votes

Video

Notes

• If you are baking the quiche in a smaller 8-inch pan you may need to increase the bake time to 30-35 minutes.
• If baking the quiche in a larger 10-inch dish, it may be ready in 25-27 minutes.

Nutrition

Calories: 169kcal, Carbohydrates: 4g, Protein: 10g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 173mg, Sodium: 713mg, Potassium: 192mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2460IU, Vitamin C: 11.9mg, Calcium: 175mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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