Quiche Florentine Recipe
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5.0
3 reviews
Excellent
Quiche Florentine Recipe
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This Spinach Quiche has a buttery crust, creamy eggs, and tender spinach. Simple tips (like prebaking your crust) help you bake it perfectly every time!
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Ingredients
- 1 inch unbaked pie crust see note 1
- 1 tablespoon butter salted or unsalted
- 3 - 4 small-medium shallots thinly sliced or minced (See note 2)
- 5 large eggs room temperature is best
- 1 cup heavy cream
- ⅛ - ¼ teaspoon ground nutmeg fresh grated is the best!
- 1 - 2 teaspoons Dijon mustard or ½ teaspoon dry mustard
- ½ - ¾ teaspoon kosher salt
- ⅛ - ¼ teaspoon black pepper or cayenne pepper
- 1 cup gruyere cheese 4 oz, finely shreeded, packed (see note 3)
- 1 ounce package frozen spinach thawed and squeezed dry (See note 4 for fresh)
Instructions
- Preheat your oven to 400°F (205° C) and move the rack to the middle of the oven. Gather, prep and measure all of your ingredients. This is called mise en place – that way you won’t forget any ingredients! Make sure your spinach is thawed or if you used fresh spinach, cooked and cooled. See note 4 for tips on fresh and frozen spinach.
- Frozen Pie Crust: If using a frozen pie crust, remove from freezer and thaw for about 10-15 minutes until just soft enough that you can prick it with a fork. Prick it all over, the bottom, sides of the crust.
- Homemade Pie Crust: If using a fresh homemade pie crust, make crust and place in 9” inch deep dish pie plate, trim the edges so they do not overlap the edges of the pie plate and crimp or flute them just inside the top of the plate without going out onto the edge. (this way when you serve the quiche, you won’t snap off the edges while serving).Note: If you desire to lift out the entire quiche for a prettier presentation and easier cutting, line the pie plate with a large piece of parchment paper and trim so there’s a little overlap for easier lifting out, then shape your crust. Alternatively, you may make your pie crust in a tart pan that has a removable bottom.
- For both crusts: Line the crust with parchment paper and add pie weights, raw rice or dry beans to the pie plate. This will help the bottom of the crust not to puff up while it bakes. Prebake your pie crust in a 400°F (205° C) oven for about 10-15 minutes, peek at it every now and then, if the edges are puffing up, gently prick them with a fork to deflate. Bake until a light golden brown, then remove from oven. Reduce the temperature to 325°F (165° C). Note: If you don’t have pie weights or beans to blind bake your pie crust, make sure you have pricked it well all over and bake, poking any puffed up spots while baking with a fork to deflate.
- In a saute pan, over medium-low heat, melt the butter and saute the shallots for about 8 minutes, until lightly caramelized and translucent, you don’t want them browned.
- In a medium bowl, whisk together the (5) eggs, heavy cream (1 cup), nutmeg (¼-⅛ tsp), salt (¾ tsp), pepper (⅛-¼ teaspoon, black or cayenne pepper) and Dijon mustard (1-2 teaspoons), or ground mustard (½ tsp).
- Placing your pie crust on a baking sheet (preventing oven messes and makes it easier to transfer to and from the oven) and layer the shallots on the bottom of the pie crust, next sprinkle the shredded Gruyere cheese (4 oz, 1 cup packed) over the shallots.
- Sprinkle the squeezed dry spinach (10 oz package, see note 4) evenly over the top of the cheese, breaking up any large pieces. Pour the egg mixture over the top.
- Transfer quiche to the 325°F (165° C) oven on the baking sheet and bake for 50-60 minutes or until the the top is golden and quiche is set. If the crust is browning too quickly, use a crust guard or cover edges with some foil. A teensy jiggle in the middle is okay as it will set as it cools slightly, but it shouldn’t be much. See Note 5 for troubleshooting doneness of a quiche.
Notes
- Note that this recipe for pie crust provided makes 2 pie crusts! So make both and freeze the second amount of dough for the second one to enjoy a pie or quiche another day.
- About 3/4-1 cup thinly sliced. Replace shallots with one small sweet onion, minced or grated. 💡 Tip: If you're unsure, start with ¾ cup and add more to taste—shallots mellow as they cook!
- Grate your own cheese for the best melting experience. Also feel free to change up the cheese here; use the same amount of crumbled feta for a more Mediterranean taste, smoked or regular Gouda, Fontina, Swiss or even cheddar. If desired, add only ½ the cheese over the spinach then sprinkle the remaining cheese on top before baking.
- Fresh spinach: Use 1 pound of fresh baby spinach instead of frozen. Steam or sauté it in 1–2 teaspoons of olive oil until wilted, then cool completely and squeeze out excess liquid with a clean kitchen towel or paper towels. To quickly thaw your spinach, remove it from the package and place it in a fine mesh strainer; run hot water over the spinach until it’s thawed, then squeeze and re-squeeze and squeeze one more time to make sure all of the water is out of the spinach. If your spinach still has water in it, it will make your quiche water.
- Here are a few easy ways to check for doneness:
- Visual Check – The top should be lightly golden and puffed and the edges should be set. If the center still looks very wet or shiny it needs more time.
- The Jiggle Test – Give the pan a little shake. A slight wobble in the center is fine; it will continue to firm up as it cools. But if the whole quiche wiggles like a wave it needs more time in the oven.
- Knife or Toothpick Test – Insert a clean knife or toothpick about an inch from the center. If it comes out mostly clean with just a bit of moisture, the quiche is done. If there’s runny egg, bake for another 5-10 minutes.
- Temperature Check – If you want to get technical use an instant read thermometer. The quiche should be between 165°F and 175°F (74°C-79°C) in the center for a fully set custard.
- Let the quiche rest for 10-20 minutes before slicing. This helps the filling firm up and makes for cleaner slices!
- I have found that layering the ingredients allows for a better distribution of the ingredients after baking. If preferred, you may choose to mix all of the ingredients into the egg and cream mixture then pour it all in the crust.
- If using a shallow baking dish or storebought pie crust, this mixture may be more than you need, fill to just about the rim (remember it will puff up) and then any leftover, either bake up a mini crustless quiche (use a muffin pan or ramekins) or scramble yourself a delicious breakfast.
- Note that this recipe for pie crust provided makes 2 pie crusts! So make both and freeze the second amount of dough for the second one to enjoy a pie or quiche another day.
- About 3/4-1 cup thinly sliced. Replace shallots with one small sweet onion, minced or grated. 💡 Tip: If you're unsure, start with ¾ cup and add more to taste—shallots mellow as they cook!
- Grate your own cheese for the best melting experience. Also feel free to change up the cheese here; use the same amount of crumbled feta for a more Mediterranean taste, smoked or regular Gouda, Fontina, Swiss or even cheddar. If desired, add only ½ the cheese over the spinach then sprinkle the remaining cheese on top before baking.
- Fresh spinach: Use 1 pound of fresh baby spinach instead of frozen. Steam or sauté it in 1–2 teaspoons of olive oil until wilted, then cool completely and squeeze out excess liquid with a clean kitchen towel or paper towels. To quickly thaw your spinach, remove it from the package and place it in a fine mesh strainer; run hot water over the spinach until it’s thawed, then squeeze and re-squeeze and squeeze one more time to make sure all of the water is out of the spinach. If your spinach still has water in it, it will make your quiche water.
Here are a few easy ways to check for doneness:
Visual Check – The top should be lightly golden and puffed and the edges should be set. If the center still looks very wet or shiny it needs more time. The Jiggle Test – Give the pan a little shake. A slight wobble in the center is fine; it will continue to firm up as it cools. But if the whole quiche wiggles like a wave it needs more time in the oven. Knife or Toothpick Test – Insert a clean knife or toothpick about an inch from the center. If it comes out mostly clean with just a bit of moisture, the quiche is done. If there’s runny egg, bake for another 5-10 minutes. Temperature Check – If you want to get technical use an instant read thermometer. The quiche should be between 165°F and 175°F (74°C-79°C) in the center for a fully set custard. Let the quiche rest for 10-20 minutes before slicing. This helps the filling firm up and makes for cleaner slices!
- Visual Check – The top should be lightly golden and puffed and the edges should be set. If the center still looks very wet or shiny it needs more time.
- The Jiggle Test – Give the pan a little shake. A slight wobble in the center is fine; it will continue to firm up as it cools. But if the whole quiche wiggles like a wave it needs more time in the oven.
- Knife or Toothpick Test – Insert a clean knife or toothpick about an inch from the center. If it comes out mostly clean with just a bit of moisture, the quiche is done. If there’s runny egg, bake for another 5-10 minutes.
- Temperature Check – If you want to get technical use an instant read thermometer. The quiche should be between 165°F and 175°F (74°C-79°C) in the center for a fully set custard.
- Let the quiche rest for 10-20 minutes before slicing. This helps the filling firm up and makes for cleaner slices!
- I have found that layering the ingredients allows for a better distribution of the ingredients after baking. If preferred, you may choose to mix all of the ingredients into the egg and cream mixture then pour it all in the crust.
- If using a shallow baking dish or storebought pie crust, this mixture may be more than you need, fill to just about the rim (remember it will puff up) and then any leftover, either bake up a mini crustless quiche (use a muffin pan or ramekins) or scramble yourself a delicious breakfast.
- Store: Cool completely, wrap well, and refrigerate for 2–3 days or freeze up to 3 months (double wrap in plastic wrap and again in foil for best results).
- Make-Ahead: Bake up to 2–3 days in advance, cool, and refrigerate wrapped well.
- Reheat from Fridge: Cover with foil and bake at 300°F (150°C) for 35–50 min until heated through.
- Reheat from Frozen: Bake (no thawing) at 350°F (175°C), covered, for 50–60 min. Uncover last 10–15 min to crisp the crust. Rest 10–20 min before slicing.
- Quick Reheat: Microwave slices in 30-sec bursts (crust softens) or air fry at 300°F (150°C) for 15–20 min.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
13g
(4%)
Protein
11g
(22%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
172mg
(57%)
Sodium
436mg
(18%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
822IU
(16%)
Vitamin C
0.2mg
(0%)
Calcium
210mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 172mg | 57% |
| Sodium | 436mg | 18% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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