Crustless Spinach and Artichoke Quiche
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Cook time: 
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Serves: 8 slices
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.
  • 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
  1. Preheat the oven to 350oF. Spray the 9 inch round cake pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Evenly arrange the garlic spinach mixture at the bottom of the pan.
  6. 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.
  7. 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.
  8. Use a spatula to smooth out the surface.
  9. 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.
  10. Allow the quiche to cool for a few minutes before cutting into it.
  11. Serve the quiche warm.
Recipe by Cooking with a Wallflower at