Mmmm. Spinach artichoke dip. Mmmm. Quiche. Now you can have it all! LOL! Breakfast, you’re set! Dinner? You could do a little side salad and berries and oranges.
Jen’s Spinach Artichoke Dip Crustless Quiche
Serves 4-8, depending on your tribe
Heat the oven to 375 degrees F. Grease a lovely pie dish.
1 1/4 cups milk
1/4 cup half and half or cream
4 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 ounces frozen spinach, thawed and squeezed dry
1 – 1 1/2 cups artichoke hearts, drained, blotted dry, and chopped
1 3/4 cups mozzarella, shredded (The regular stuff! That lovely fresh mozzarella in water would make this wet and soggy!)
1/4 cup romano or parmesan, finely shredded or grated
3 garlic cloves, minced or pressed
Whisk in, and pour into your greased pie dish.
Optional, but lovely….
4-8 slices bacon, crisped and crumbed
Scatter and poke into the quiche surface
1/2 roasted sweet bell pepper, sliced
Arrange over the top.
Bake for 25 to 45 minutes, depending on your pan. If it’s wide and short, it will be closer to 25. If it’s a narrow, deep pie pan like mine, 45.
Rest for 10 minutes.
2 roma tomatoes, chopped and blotted reasonably dry – Optional
Scatter around the edge.
Cut, serve, and hand to smiling people.
* Thank your for ignoring my crazy CrossFit socks in the first pic. I was hungry! 😀 *
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