Quiche Florentine
User Reviews
5
Quiche Florentine
Description
The Quiche Florentine recipe uses a single pie crust as the base, pre-baked to slightly firm before filling. The filling comprises whisked eggs combined with whole milk, salt, and pepper for seasoning. A generous amount of shredded gruyere cheese is layered in the crust with fresh baby spinach leaves, slightly wilted by the baking. The custard poured over is then topped with the remaining cheese, which browns during baking.
Baking begins at a high temperature to help set the crust and starts the cooking of the filling, then reduces to finish baking the custard gently until firm with a slight jiggle in the center. The final quiche has a rich, creamy interior balanced by the nutty gruyere and earthy spinach. The crust provides a crisp, golden edge which contrasts the soft filling.
This dish serves well warm and fresh, suitable for breakfast, brunch, or light meals. The recipe suggests variations including adding mushrooms or substituting cheese types and offers storage instructions for refrigerating leftovers up to four days. Careful washing and drying of spinach ensure no excess moisture dilutes the filling.
Ingredients
- 1 pie crust
- 5 egg
- 1 cup milk whole
- 1 cup gruyere cheese shredded
- ¾ cup baby spinach
- ½ tsp black pepper
- ½ tsp salt sea salt
Instructions
- First, preheat oven to 425 degrees Fahrenheit. Add pie crust to pie plate and crimp the edges. Gently pierce with a fork several times.
- Bake pie crust for 10 minutes. Then, remove from oven. Reduce oven temperature to 350 degrees Fahrenheit.
- In a large bowl, add the 5 eggs. Whisk.
- Then, add in milk, pepper and salt. Whisk to combine.
- Once the pie crust has cooled, place almost all of cheese into the pie crust. Reserve some shredded cheese for the top of the quiche.
- Then, wash and dry spinach. Spread spinach leaves on top of the cheese.
- Pour the whisked egg mixture down into the pie crust. Add the remaining shredded cheese on top.
- Bake quiche for 35 to 40 minutes or until the quiche is no longer jiggly in the center. The crust should be golden brown.
- Finally, remove from oven. Serve hot and fresh!
Notes
- Store-bought or homemade pie crusts can be used for this quiche, including gluten-free options.
- Gruyere cheese provides the classic flavor; other shredded cheeses can substitute if needed.
- Blind baking the crust for 10 minutes before filling ensures a fully cooked and crisp crust.
- Spinach should be thoroughly washed and fully dried to avoid excess moisture in the quiche.
- Adding mushrooms is an optional variation to the filling for extra flavor.
- Do not fill the crust higher than its edge to prevent overflow during baking.
- Serve the quiche hot and fresh; leftovers store covered in the refrigerator up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 403mg | 17% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 227mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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