A crustless (yes, crustless!) quiche packed with spinach, artichoke, garlic, and melted cheese. Both gluten-free and vegetarian, this deliciously creamy quiche is healthy and perfect for any meal.
I’ve wanted to make quiche for the longest time but never got around to doing so until now. Since it’s my first time making it, I thought that it was best to start with the basics: spinach and artichoke.
I love that combination, don’t you? Spinach and artichoke complement each other so well, and the flavors aren’t too overwhelming. I chose not to do a crust this time because my younger sister doesn’t like crusts (not on her quiche, her pies, or her pizzas!). But that’s also a good thing! One, it means that we don’t have to do those extra steps of making a crust. Two, you can splurge on more of the filling. Three, it’s gluten-free!
What I love about this quiche is that it’s packed with so many nutrients! You have so many vitamins from the spinach and artichoke, protein from the egg, and calcium from the milk.
Preheat the oven to 350oF. Spray nonstick cooking spray onto a 9 inch round cake pan, or use olive oil to lightly grease the surfaces. Up to you. I actually don’t have a round pan in my growing baking supplies because I don’t usually make cakes or anything round so I just bought a disposable one for 25 cents. But I’m thinking I should probably invest in one for my future quiche making days.
In a medium sized skillet, add olive oil over medium to low heat. After about a minute, add in the minced garlic. Use a spatula to stir to cook the garlic evenly and to prevent it from becoming burnt.
Just as the garlic begins to turn brown on the edges, add in the spinach leaves. Cook for about a minute just until the leaves begin to wilt. Vegetables contain a lot of water and as you cook, the liquid comes out. Make sure to drain all the water and blot the spinach dry. You don’t want any extra liquids in the spinach because that could cause the quiche to become soft and soggy, not something we want. I waited for the spinach to cool down a little bit and used a paper towel to blot and squeeze out all the liquid.
Place the garlic spinach mixture in the round baking pan. Set aside for now.
Open the can of artichoke hearts and drain all the liquid. Then squeeze all the liquid out of the artichokes. The drier, the better.
Chop up the artichokes into small pieces. Blot the artichoke with a paper towel to absorb excess liquid. Then arrange the artichoke on top of the garlic spinach mixture. Sprinkle the cheese on top and set aside for now.
Crack four large eggs in a large bowl, and beat the eggs with a whisk. Then pour in the milk and a pinch of salt, and whisk until the ingredients are evenly combined.
Pour the egg and milk mixture over the spinach, artichoke, and cheese. Make sure that the surface is relatively smooth so press the ingredients down with a spatula to flatten them.
Place the round baking pan into the oven and bake for about 45-60 minutes. As the quiche bakes, it becomes firmer. At around 45 minutes, take the quiche out and check to see if the quiche has become firm, puffy, and is no longer liquidy, especially around the center. My quiche took around 55 minutes. However, each oven is different so it might take more or less time for you.
Once the quiche is done, allow it to cool for several minutes before cutting into it.
Serve the quiche warm.
I’ll have to bring this to share at Fiesta Friday.
- 1 teaspoon olive oil
- Nonstick cooking spray
- 2 cloves of garlic, minced
- 4 cups raw spinach, packed
- 1 (13 oz) can of artichoke hearts (about 8-10 large artichoke hearts)
- 4 large eggs
- 1 cup whole milk
- 1 cup cheese
- ¼ teaspoon salt, more to taste
- Preheat the oven to 350oF. Spray the 9 inch round cake pan with nonstick cooking spray.
- Add about a teaspoon of olive oil to a medium sized skillet over medium to low heat. Allow the olive oil to heat for about a minute before adding in the minced garlic. Stir the garlic using a spatula to prevent the garlic from becoming burnt.
- When the garlic starts to turn brown on the edges, add the spinach leaves. Cook the spinach for about a minute or two until the leaves begin to wilt. Remove the skillet from heat and drain the water.
- Wait until the spinach has cooled, then squeeze the excess water from the spinach. Next, blot the spinach dry with a paper towel. It’s important for the ingredients to be as dry as possible to prevent the quiche from becoming soggy.
- Evenly arrange the garlic spinach mixture at the bottom of the pan.
- Next, drain the artichoke hearts. Squeeze out all the water from the artichoke hearts. Chop them up into small pieces. Then use a paper towel to blot the artichoke dry. Place the chopped artichoke hearts over the garlic spinach mixture. Sprinkle cheese over the ingredients, and set aside for now.
- Crack four eggs into a large bowl, and beat them with a whisk. Add in the milk and salt, and whisk to evenly incorporate. Pour the egg and milk mixture over the spinach, artichoke, and cheese.
- Use a spatula to smooth out the surface.
- Bake the quiche in the oven for about 45-60 minutes. Check the quiche at around 45 minutes to see if the quiche has turned a golden brown on the surface, and is firm and no liquidy, especially in the center.
- Allow the quiche to cool for a few minutes before cutting into it.
- Serve the quiche warm.
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