Crustless Spinach, Artichoke and Jalapeno Quiche is quiche with a kick! Perfect for when you need fancy or just want simple and rustic.
I LOVE quiche. What’s better than something that’s full of wonderful things like vegetables, sausage or ham, and cheese (things that are in your standard quiche) and then baked together in a rich custard?
Okay, chocolate is better. But you can’t live on chocolate.
But quiche. You can certainly live on quiche. Quiche is so versatile and is perfect for breakfast, brunch, lunch or light dinner or supper. Just add a salad or light soup for a more substantial meal.
And no, when you ditch the crust for this low-carb crustless version and kick it up with jalapeno, quiche is not old-lady-tearoom-type-food!
Spinach and artichokes together is a culinary match made in heaven. Here, the classic combination of spinach and artichokes is made even better with fresh jalapenos. Quiche with a kick!
We love hot sauce on our eggs and we’ve had a pretty good crop of jalapenos this year, so adding some heat to this quiche was a no-brainer.
So what’s the difference between a quiche and tart, you may be wondering. A quiche is always savory while a tart is sweet OR savory. A tart is generally baked in a pan that is shallower than a quiche pan. Savory tarts tend not to involve a custard (the egg and dairy combination). A perfect example of a tart is my Asparagus Spring Onion and Fontina Tart.
How do you make an already wonderful dish easier? Because you’re ditching the crust, simply combine the ingredients IN the baking dish, whisk the custard together, pour and bake.
Seriously, it’s that easy.
A standard egg-to-dairy ratio is one large egg per half-cup dairy liquid such as milk, half-and-half or cream. If any of that dairy is too rich for you, you can still get good results with something as light as 2% milk.
Frozen chopped spinach is a wonderful convenience product. Be sure to thaw it completely and squeeze as much liquid as possible from it. A potato ricer comes in very handy for this purpose.
I prefer frozen artichokes over canned for this dish. Using fresh artichokes would be rather pricey, but frozen artichokes deliver the closest flavor to fresh!
Quiche is easily reheated by the piece; it also freezes well. Again, we’re talking food perfection! The French had it right when they created the quiche! Dig in!
15 minPrep Time
40 minCook Time
55 minTotal Time
1 bag (12-ounce) frozen chopped spinach, thawed and squeezed of excess moisture
1/2 of a 12-ounce bag (6 ounces) frozen artichoke hearts, thawed, coarsely chopped and patted dry
1 bunch scallions, white and light green part only, chopped
2 jalapeno peppers, seeded if desired, finely chopped
4 cloves garlic, minced
1 cup shredded Swiss cheese
1 cup shredded mild Cheddar cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large eggs
2 cups milk, half-and-half or heavy cream
Preheat oven to 350 degrees. Combine spinach, artichoke hearts, scallion, garlic, cheese and salt and black pepper in a 10-inch round baking dish.
Whisk together eggs and milk, half-and-half or heavy cream. Pour over spinach-artichoke combination.
Bake for 35-40 minutes or until golden brown on the top and set in the center.