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  • crystaljohnson

Spinach and Artichoke Frittata (Crustless Quiche)

I keep meaning to post this recipe because it was delicious! I found the inspiration recipe on Pinterest under the account Will Cook for Smiles. Being a huge artichoke fan, it was immediately on my "to try" list.

From the original recipe I've omitted a half cup of heavy cream and replaced it with an egg. I ONLY substituted this because I have a lactose problem involving cream and milk. Thankfully, cheese and most other dairy products have less lactose and I can still eat them.


7 large eggs

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

6 oz fresh spinach, roughly chopped

6-7 oz baby artichoke hearts drained and chopped

3 garlic cloves, minced or pressed

1 1/2 cups shredded Mozzarella cheese (any melty cheese will work)

1 Tablespoon cooking oil (I use avocado oil)


  1. Preheat oven to 350 degrees.

  2. Grease a 9 inch round baking dish (or equivalent) with butter or oil.

  3. Heat the tablespoon oil in a skillet to medium heat and wilt spinach. Add garlic and artichokes as the spinach wilts and remove from heat. Allow to cool.

  4. Whisk eggs, salt, pepper and sour cream together in a large bowl until smooth.

  5. Add the cooled veggies to the egg mixture and stir in 1 cup of cheese.

  6. Transfer the mixture into the baking dish and sprinkle with remaining shredded cheese.

  7. Bake for 40 to 45 minutes.

This pairs well with salad or fresh, summer tomatoes.


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