Soft and silky classic quiche made without a crust and full of delicious flavors. This crustless quiche is made with fresh spinach, artichoke hearts and lots of cheese.
- 6 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- Fresh cracked black pepper
- 6 oz fresh spinach
- 6-7 oz baby artichoke hearts drained and chopped
- 3 garlic cloves
- 1 1/2 cups shredded Mozzarella cheese
Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)
Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down.
Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.
Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.
Transfer the egg mixture into the prepared baking dish.
Sprinkle remaining shredded cheese over the top.
Bake for 40-45 minutes.
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