Spinach Artichoke Crustless Quiche

This crustless quiche is one of my favorite brunch options. I don’t always want to mess with making crust, so this simplifies the process and is a lighter option. The combination of spinach and artichokes with creamy gruyere cheese equates to spinach artichoke dip in quiche form.  Whip up some muffins and serve with fresh fruit for a simply delightful brunch.

Spinach Artichoke Crustless Quiche

Ingredients

3 eggs

½ teaspoon salt

16oz cottage cheese

½ teaspoon garlic powder

½ cup marinated artichoke hearts, chopped

1 10oz package frozen chopped spinach, thawed and drained

¼ cup melted butter

¾ cup shredded gruyere cheese

dash of hot sauce, (I like Truff)

Recipe

Preheat oven to 350 degrees and grease a 9-inch pie dish. Beat eggs in a medium bowl, then add in cottage cheese, salt, and garlic powder and stir. Add in artichokes, spinach, butter, gruyere, and hot sauce. Stir to combine. Pour into greased pie dish and spread around evenly.  Bake 50-60 minutes until set and lightly golden brown. Let cool for 10 minutes before cutting. 

Serves 4-6

If you enjoy this recipe, I recommend giving this Leek, Cheddar, and Spinach Quiche recipe a try.
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