Monday, January 15, 2018

Spinach Artichoke Crustless Quiche

Inasmuch as I hate to admit it, I don't seem to be out of the woods with this flu. It seemed to rear its ugly head over the weekend, and my scratchy throat and pounding headache have returned. What a bore! As a consequence, while I am still cooking, I try to make dishes that are as easy as possible, and will stretch over a period of days. I really had a craving for spinach mushroom dip and quiche, so decided to combine the two in the form of a crustless quiche. I love things that are minimal effort, with a delicious result. This was certainly it. And, with a yield of six servings, my weekly menu is planned. 
Spinach Artichoke Crustless Quiche

1 tablespoon butter
1-1/2 tablespoons seasoned breadcrumbs
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 14.75-oz. jar marinated artichokes (I use Cara Mia), chopped
1 cup shredded Fontina
1 cup shredded Gruyere
4 large eggs
1 cup heavy cream
1/2 cup whole milk
¼ teaspoon freshly ground black pepper
 
Preheat oven to 350°F.

Butter a 9-10 deep-dish pie pan or quiche dish, then sprinkle all over with breadcrumbs.

Carefully layer spinach, artichokes, and cheeses over crumbs in pie/quiche pan; set aside.

In a medium mixing bowl whisk together eggs, cream, milk, and pepper.  Pour slowly over the cheeses. Bake until top is golden and custard is set in center, 45-55 minutes. Cool slightly before cutting into wedges.


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11 comments:

Judy at GoldCountryCottage said...

Hi Pattie: This sounds so good and hope you are feeling better. As I was scrolling down to your comment section I see your previous post about slow cooker baked potato soup. I love using the slow cooker so am on my way over to check it out..Happy Monday..Judy

Junkchiccottage said...

Hi Pattie,
OMG this looks so good. I am going to try this. I am trying to cut back on carbs now that the holidays are over and this looks really delish even without a traditional crust. Thanks for sharing.
Hope you start to feel better.
Kris

Raquel said...

This looks scrummy! I usually make my quiche without a crust, so this is right up my alley. BTW one important thing to do (if you haven't already done it) is to replace your toothbrush. I always do after being sick, but I hear some of the flu is quite nasty this year.

Rustown Mom said...

YUM. Though I did just make a batch of 20 pie crusts to freeze! Will be trying this soon - hope you are feeling better soon!!

Hardlyagoddess said...

I am making note of the breadcrumbs in the bottom for soggy barrier- I have used just flour and I don't like the pasty texture- going to try this!

Heather Poelzer said...

All I can say is YUM. This quiche looks amazing. I haven't had breakfast yet, so I wish this quiche was cooking in my oven right now! Great recipe!

Pattie @ Olla-Podrida said...

Good to see a comment from you Raquel. I would really like to see you resurrect your Kitchen Mysteries blog.

Sandra Lee said...

I hope you're feeling better and how nice of you to still share this recipe with us. It sounds and looks delicious. Hope to see you again next week at Celebrate Your Story.

Patti @ Pandoras Box said...

Sometimes I think I could live on quiche! This is a recipe I will try for sure - I usually bake mine in a crust, but this sounds delish!

Miz Helen said...

I love a crustless Quiche, this one looks awesome! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen

sandy said...

this looks SO good.