Crustless Spinach and Artichoke Quiche

Step 1

Preheat the oven to 350oF. Spray the 9 inch round cake pan with nonstick cooking spray.

Step 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.

Step 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.

Step 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.

Step 5

Evenly arrange the garlic spinach mixture at the bottom of the pan.

Step 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.

Step 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.

Step 8

Use a spatula to smooth out the surface.

Step 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.

Step 10

Allow the quiche to cool for a few minutes before cutting into it.

Step 11

Serve the quiche warm.