Crustless Spinach Artichoke Quiche
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Try this Crustless Spinach Artichoke Quiche for a delicious twist on the classic combination. Tender artichoke hearts and spinach give this quiche its savory flavor, while a blend of cheeses and the custardy egg filling hold it all together. A simple, elegant dish that’s perfect for brunch, lunch, or as a light, make-ahead dinner option! Read on for Julia Child’s tip for the perfect egg-to-liquid ratio!
“Another winner! … Was delicious and will be reheated for a few days to come! Not very complicated to make, go for it!”
Why This Recipe is a Keeper!
This Crustless Spinach Artichoke Quiche adds a touch of elegance to any meal.
Tender artichokes and velvety spinach make it hearty, and a touch of fresh jalapeño brings a lively little kick. The mix of mild, buttery Swiss cheese and sharp, tangy cheddar creates a recipe that strikes the perfect balance between subtly sweet and savory flavors, resulting in a delicious, satisfying dish!
This Crustless Spinach Artichoke Quiche recipe is:
- So easy! The fresh ingredients are combined directly in your baking dish before a creamy custard mixture of eggs and dairy is poured over.
- Simply delicious! The combination of spinach and artichokes is a culinary match made in heaven! The gentle kick of fresh jalapeño adds just enough heat to keep the rich flavors bright and balanced.
- Lower-carb. This quiche is lower in carbohydrates compared to traditional quiches with a crust.
- Perfect for any meal! Delicious served for breakfast, brunch, lunch, or as a light, make-ahead dinner option.
- Make-ahead friendly: Quiche reheats beautifully, making it the perfect option for busy weekdays or meal prepping for the week ahead.
- Freezer-Friendly!
With its vibrant flavors, creamy texture, and effortless preparation, this Crustless Spinach Artichoke Quiche is the ultimate low-fuss recipe. Whether you’re hosting brunch, planning for busy weekdays, or simply craving something wholesome and satisfying, this quiche delivers every time.
How to Make a crustless spinach quiche recipe:
Recipe Ingredients:
Here’s everything you’ll need to make this spinach artichoke quiche recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Spinach: Frozen, chopped spinach is an excellent convenience product. This recipe uses one 12-ounce bag. It’s essential to thaw and squeeze as much liquid out as possible to avoid affecting the quiche’s texture. You can substitute fresh spinach or another fresh green; however, it will take at least 1 1/2 pounds because it will wilt significantly. Sauté the spinach in a pan, then drain off excess moisture.
- Artichoke Hearts: I like to use frozen artichoke hearts in this spinach artichoke quiche because the taste and texture are most similar to fresh, without all the work of prepping fresh artichoke hearts. Thaw the frozen artichoke hearts, pat them dry, and roughly chop them before adding them to the baking dish. Canned artichoke hearts can be used instead; make sure they are not marinated to avoid altering the taste of your quiche.
- Jalapeno: A fresh jalapeño adds just the right amount of kick, playing off the richness of the cheese and egg custard. This recipe calls for one finely diced jalapeno, but you can leave it out entirely or make it spicier. You can seed the jalapeno or leave the seeds in, depending on how spicy you want it.
- Swiss Cheese: Swiss cheese melts very well and complements the earthy flavors of the vegetables. Monterey Jack cheese is a good substitute.
- Cheddar Cheese: Cheddar cheese has a sharper, tangier flavor that complements the mild Swiss. You can use whichever cheddar variety you like: mild, sharp, or extra sharp.
- Half-and-Half: Half-and-half, a combination of heavy cream and whole milk, is the perfect middle ground for a quiche that’s rich but not overly heavy. You can use cream for a rich, indulgent flavor, or opt for something as light as 2% milk if those are too heavy. Each option has its benefits: go for cream for a luxurious, velvety texture, or stick with 2% for a lighter but still tasty quiche.
Step-By-Step Instructions:
- Gather and prep all the ingredients for the crustless spinach quiche recipe.
- Preheat oven to 350 degrees.
- Spray a 10-inch round quiche pan or baking dish with cooking spray.
- In the prepared baking dish, combine the spinach, artichoke hearts, scallions, jalapeño, garlic, cheeses, salt, and black pepper.
- In a large glass measuring cup, beat the eggs.
- Add enough milk, half-and-half, or heavy cream to reach 2 cups of liquid.
- Pour the egg mixture …
- … evenly over the spinach-artichoke mixture.
- Bake for 35 to 40 minutes or until the top is golden and the center is set.
- Done! It’s a good idea to let the quiche rest for 10 to 20 minutes before cutting into wedges.
Chef Tips and Tricks:
- To thaw a bag of frozen spinach or artichokes quickly, make a few cuts in the bag, then microwave it for 2 to 3 minutes. Let it cool, then squeeze out the excess liquid.
- It’s essential to remove as much excess moisture from the frozen spinach and artichoke hearts as possible. A potato ricer is an excellent tool for this job. Place the thawed spinach in the ricer and squeeze to release any remaining liquid. Repeat as needed. Good, old elbow grease works well, too!
- Julia’s Magic Quiche Ratio! Julia Child’s “magic” quiche ratio is:
- 3 large eggs and enough milk, half-and-half, or cream to equal 1 1/2 cups (which includes the eggs).
- Because this crustless quiche requires 4 eggs, you would increase the liquid to measure 2 cups.
- This simple ratio guarantees a rich, full-flavored custard that sets just right. Your quiche will come out beautifully every time.
- It’s a good idea to let the quiche rest for 10 to 20 minutes before cutting into wedges.
Recipe FAQs:
The finely diced jalapeno pepper adds a kick of heat that complements the richness of the cheese and elevates the flavor of the mild spinach and artichokes. You can leave the seeds in for more heat or remove them for less. If you do not like spicy food at all, you can leave the jalapeno out.
Absolutely! Quiche reheats very well. Prepare and bake the quiche as instructed, then refrigerate it. It’s best reheated in pieces, so cut into wedges, then place in a 350-degree oven or toaster oven for 12 to 15 minutes or until heated through. Another option is to get it prepped to the point of mixing the filling and whisking the eggs and liquid, covering both separately, and refrigerating. Then, when you wish to serve it, pour the custard over the filling and bake.
Yes! Quiche freezes wonderfully. First, bake the quiche and allow it to cool completely. Then cut the quiche into halves or quarters and wrap it tightly in plastic wrap to help prevent freezer burn. Cutting the quiche before freezing will make it easy to take out only what you need. Finally, place it in a 350-degree oven or toaster oven and heat until the center reaches 165 degrees.
VARIATION:
- Add sauteed mushrooms. Drain off any liquid that comes off the mushrooms.
Serve with:
- Creamy Tomato and Basil Soup
- Cream of Celery Leaves Soup
- Classic Greek Salad (Horiatiki)
- Cauliflower Antipasto Salad
More great quiche recipes you’ll love!
- Zucchini Quiche
- Quiche with Hash Brown Potato Crust
- Tomato Pie Recipe with Corn and Basil
- Spinach and Feta Quiche with Quinoa Crust
Get all my quiche and tart recipes at Quiche and Tart Recipes – From A Chef’s Kitchen.
Crustless Spinach Artichoke Quiche
Ingredients
- Cooking spray
- 1 bag (12-ounce) frozen chopped spinach, thawed and squeezed of excess moisture
- 1 bag (12-ounce) frozen artichoke hearts, thawed, patted dry and coarsely chopped
- 1 bunch medium scallions, white and light green part only, chopped
- 1 jalapeno pepper, seeded if desired, finely chopped
- 4 cloves garlic, minced
- 1 cup shredded Swiss cheese
- 1 cup shredded Cheddar cheese, mild or sharp
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 large eggs
- 1 1/2 to 1 3/4 cups milk, half-and-half or heavy cream (enough to make 2 cups liquid)
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch round quiche pan or baking dish with cooking spray.
- In the prepared baking dish, combine the spinach, artichoke hearts, scallions, jalapeño, garlic, cheeses, salt, and black pepper.
- In a large glass measuring cup, beat the eggs.
- Add enough milk, half-and-half, or heavy cream to reach 2 cups of liquid.
- Pour the egg mixture evenly over the spinach-artichoke mixture.
- Bake for 35-40 minutes or until the top is golden and the center is set.
Notes
- Use 1 can (14-ounce) artichoke hearts, squeezed of excess moisture and coarsely chopped.
- Monterey Jack cheese is a good substitute for Swiss cheese.
- Use whichever cheddar variety you like: mild, sharp, or extra sharp.
- To quickly thaw frozen spinach or artichokes, slit the bag and microwave for 2–3 minutes. Let cool, then squeeze out excess liquid.
- Remove as much moisture as possible—using a potato ricer makes this fast and thorough.
- Julia’s Magic Quiche Ratio: 3 large eggs + enough milk/cream to total 1½ cups (including the eggs). For 4 eggs, increase the liquid to 2 cups. This ensures a rich custard that sets perfectly.
- Let the quiche rest 10–20 minutes before slicing.
- Reheating individual pieces works the best. Place in a 350-degree oven or toaster oven for 12 to 15 minutes or until heated through.
- Bake as directed and cool completely.
- Cut in half or quarters and wrap well in plastic wrap, then place in an airtight container. (This allows you to take out just what you need at a time.)
- Place in a 350-degree oven or toaster oven and heat until heated through to 165 degrees in the center.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
I doubled this recipe for a P.E.O. group. Everyone wants the recipe! They all thought the blend of ingredients was so tasty and one of the best quiches they ever tasted. Thanks, Carol!
Hi, Pat, Thank you so much! Your kind words truly made my day! And of course, it was made even better by your own loving hands. I’m grateful you chose my recipe out of so many others and took the time to come back, comment, and rate it. Thanks again!
Another winner! We made this for T-day breakfast as we are not cooking the big meal today. Was delicious and will be reheated for a few days to come! Not very complicated to make, go for it!
Hi, Chef Jim, Thanks so much and appreciate that so much coming from a retired chef! Appreciate you giving it a try and taking the time to come back and comment and rate. Happy Thanksgiving to you and yours!
Can you get mild jalapeños or just omit them altogether? How many canned artichokes if I can’t find frozen?
Hi, Adrienne, Thanks so much for your question. Yes, you can definitely omit the jalapenos if they’re not your thing. As far as canned artichokes to frozen, I’d start with one 14 or 15-ounce can. Drain, pat dry and coarsely chop. If you like more artichokes, you could use another can. Once they’re drained and excess water is removed, they can somewhat “disappear.” It might even depend upon the brand and how many artichokes they place in that can. Some brands can be a little stingy. Thanks again and hope you enjoy!!
This was very good! The only thing is, it has more of a creamed spinach taste then a quiche.
I made sure I got all the liquid out of the spinach and artichokes to be sure it came out firm and that worked great.
Hi, Patty, Thanks so much and glad you enjoyed!
This quiche came out looking awesome! Instead of 2 cups of half-and-half, I used 1 cup instead. I also used fresh spinach to solve the problem of watery quiche. Since I didn’t have artichokes, I doubled the amount of spinach and incorporated a little bit of ham. I really loved this recipe and will be making more of it in the future. I’ll be sure to use artichoke next time. Thank you!
Hi, Zadina, Thanks so very much and glad you enjoyed! Love the addition of the ham, too! Thanks again!
I made this and it looked great right out of the oven and tasted great, thank you! The one issue was the look when I cut into it. It was so watery that it looked undercooked and scared some people away. I did the whole spinach in the potato ricer trick. Any other ideas?
Hi, PLN, Thanks so much! The wateriness had to come from the spinach and artichokes. I prefer to use frozen chopped spinach for this recipe because it’s already cooked and some of the water is removed, but when thawed, it’s amazing how much more water there is! Artichokes also have a fair amount of water in them. It shouldn’t have anything to do with the egg and liquid as one egg to 1/2 cup liquid is the standard quiche ratio. Thanks so much, but it sounds like you enjoyed though!
Can this sit overnight in the fridge prior to baking?
Hi, Brittany, Thanks so much for your question! Since there is no crust that will get soggy, assembling and refrigerating will be just fine. Thanks again and hope you enjoy!
Looks delicious – I will be giving this a try! You said that it freezes well, how do you freeze and reheat your quiche?
Hi, Amie, I just freeze the entire quiche then thaw in the refrigerator. Cut into slices as desired and heat in the oven. If you don’t think you’ll need the entire quiche, freeze half or quarters then thaw and reheat in the oven. Thanks for your question and hope you enjoy!
This sounds like it would lend itself to some really tasty mushrooms as well. Maybe leave out the jalapenos, and add diced morels, shitakes or chanterelles.
Hi, Kim, Absolutely! I think mushrooms would be great! Thanks so much and hope you enjoy!
Thank you, Kalyn! You’re the best!