Crustless Spinach Artichoke Quiche

4.37 from 41 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Quiches and Tarts

Cuisine: French

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

Recipe from 2016 retested and updated.

SUBSTITUTIONS:

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.

TIPS:

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 INSTRUCTIONS:

Reheating individual pieces works the best. Place in a 350-degree oven or toaster oven for 12 to 15 minutes or until heated through.

FREEZER-FRIENDLY:

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