Crustless Artichoke, Crab and Spinach Quiche with Gruyere


  • 6 ounces crab meat (about 1 cup), back fin or lump
  • 3/4 cup frozen artichoke hearts, thawed and chopped (may substitute canned or jarred)
  • 1 cup lightly packed baby spinach, roughly chopped
  • 3/4 cup shredded Gruyere cheese
  • 8 large eggs
  • 1/2 cup milk (I use nonfat; 2% or whole milk work well, too)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Optional for pie plate: 1/2 tablespoon butter and 2 tablespoons Parmesan cheese


  1. Preheat oven to 375 degrees and lightly grease a 9-inch pie plate. As an option, you may spread 1/2 tablespoon of butter over the plate then sprinkle with 2 tablespoons Parmesan to coat.
  2. Scatter the crab, artichokes, spinach and cheese evenly in the pie plate.
  3. In a large mixing bowl, whisk the remaining ingredients until well blended. Pour into pie plate. (You may need to gently work the egg mixture under the solid ingredients with a fork.)
  4. Bake for 40 minutes or until just firm in the center. If the top begins to brown too much, cover lightly with a piece of foil. I typically cover for the last 10 minutes or so.
  5. When cooked through, remove from oven and allow to rest for five minutes before serving.

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