Crustless Spinach Artichoke Quiche with Jalapeno

4.28 from 36 votes
55 minutes
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Crustless Spinach Artichoke Quiche with Jalalpeno is quiche with a kick!  Low-carb and perfect for when you need fancy or just want simple and rustic.  Great with White Bean Kale Soup on the side!

Photo of Crustless Spinach Artichoke Jalapeno Quiche with piece removed on white worn background with silver server.

The inspiration behind this recipe:

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.

Close-up photo of whole Crustless Spinach Artichoke Jalapeno Quiche.

What’s the difference between a quiche and a tart?

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.

Tips for making Crustless Spinach Artichoke Jalapeno Quiche:

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.

Photo of custard being whisked with stainless whisk in bowl.

Photo of custard blend being poured over quiche.

  • 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.

Photo of Crustless Spinach Artichoke Jalapeno Quiche with piece removed and set on a plate in the background.

  • 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!

Photo of one piece of crustless quiche with fork cutting into it.

The French had it right when they created the quiche!  Dig in!

Want more great quiche recipes?  Check these out:

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Crustless Spinach Artichoke Jalapeno Quiche in white baking dish with wedge removed.

Crustless Spinach Artichoke Quiche with Jalapeno

4.28 from 36 votes

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By: Carol | From A Chef's Kitchen
Crustless Spinach Artichoke and Jalapeno Quiche is quiche with a kick!  Perfect for when you need fancy or just want simple and rustic.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Quiches and Tarts
Cuisine French
Servings 8
Calories 286 kcal


  • 1 bag (12-ounce) frozen chopped spinach - thawed and squeezed of excess moisture
  • 1/2 bag (12-ounce) frozen artichoke hearts - (6 ounces) 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.


To make a quiche fit any size baking dish, use a ratio of 1/2 cup liquid to 1 large egg.


Serving: 1 | Calories: 286kcal | Carbohydrates: 5g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 467mg | Potassium: 165mg | Fiber: 1g | Sugar: 4g | Vitamin A: 571IU | Vitamin C: 5mg | Calcium: 298mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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4.28 from 36 votes (36 ratings without comment)

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    1. 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!!

  1. 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.

  2. 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 artichoke, 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!

  3. 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?

    1. 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!

    1. 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!

  4. Looks delicious – I will be giving this a try! You said that it freezes well, how do you freeze and reheat your quiche?

    1. 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!

  5. 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.