Quiche Florentine (spinach quiche)
User Reviews
4.2
60 reviews
Good
-
Prep Time
45 mins
-
Cook Time
1 hr
-
Servings
6
-
Calories
38454 kcal
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Course
Main Course
-
Cuisine
American
Quiche Florentine (spinach quiche)
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Fresh spinach, goat cheese and grated mozzarella give this Florentine spinach quiche a rich flavor. Make it for weekend brunch or a light dinner with a salad.
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Ingredients
FOR SPINACH AND GOAT CHEESE QUICHE
- 1 9-inch pie crust I used Pillsbury
- 2 teaspoons olive oil
- 3 large shallots thinly sliced
- 1 teaspoon Spice blend (recipe given or use Italian seasoning or your favorite spice blend)
- 6 ounces fresh spinach
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 eggs
- ½ cup heavy cream
- ½ cup milk
- 4 ounces crumbled goat cheese
- ½ cup shredded part skim mozzarella
FOR HERB AND SPICE BLEND
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- ¾ teaspoon dried marjoram
- ¾ teaspoon dried oregano
- ¾ teaspoon dried garlic
- ¼ teaspoon red pepper flakes
- ½ teaspoon black pepper
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Instructions
FOR THE SPICE BLEND
- Combine 1 teaspoon kosher salt, 1 teaspoon dried basil, ¾ teaspoon dried marjoram, ¾ teaspoon dried oregano, ¾ teaspoon dried garlic, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper in a small bowl and toss to combine.
BLIND BAKE THE PIE CRUST
- Preheat oven to 375°. Lay 1 9-inch pie crust into a pie pan, folding edges under at the rim to create a double thick edge. Press the bottom and sides of the crust against the pan firmly.
- Using the tines of a fork, crimp around the edges of the crust. Prick the bottom of the pie crust several times with a fork. Cut a piece of parchment or aluminum foil large enough to cover the pastry and place it on top.
- Fill the parchment or foil with about 1 cup of dried beans or pastry weights if you have them. Bake for 10-12 minutes until the crust is slightly golden. Set aside. Remove the pie weights.
MAKE THE SPINACH GOAT CHEESE QUICHE FILLING
- Heat 2 teaspoons olive oil in a 9-inch skillet over medium low heat. (I have a gas stovetop which runs a little hot, so medium low works for me -- you may have to adjust your temperature up or down depending on your stove.) Add 3 large shallots and 1 teaspoon spice blend and simmer the shallots until tender and translucent, about 5 minutes. Placing a lid on the pan for part of the cooking will help them soften.
- When shallots are tender, add 6 ounces fresh spinach , one handful at a time. Use a pair of tongs to flip and turn the spinach until it starts to wilt (putting the lid on the pan will help it wilt a little faster). Add another handful of spinach and continue in this fashion until most of the spinach has just wilted. Remove from heat to cool.
- In a small bowl stir together ½ cup heavy cream, ½ cup milk, 4 eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper to combine.
- Add the cooled spinach mixture to the eggs and toss with the tongs to evenly distribute the spinach and shallots in the custard.
- Reserve a tablespoon or two of each of the cheeses and set aside.
- Add the remainder of the goat cheese and mozzarella to the custard mixture and stir to combine.
BAKE THE QUICHE
- Fill the pie shell with the quiche filling and spread it out evenly in the pie plate. Sprinkle with reserved cheeses and bake for 35 minutes or until the custard is set and the top of the quiche is starting to brown.
- Let the quiche cool about 10 minutes before slicing.
Notes
- Note: you can use your favorite spice blend for this recipe, but look for flavors that complement spinach and goat cheese. I like Mediterranean or herb blends.
Nutrition Information
Show Details
Calories
384.54kcal
(19%)
Carbohydrates
22.78g
(8%)
Protein
14.07g
(28%)
Fat
26.73g
(41%)
Saturated Fat
12.67g
(63%)
Polyunsaturated Fat
2.33g
Monounsaturated Fat
9.41g
Trans Fat
0.01g
Cholesterol
148.78mg
(50%)
Sodium
933.78mg
(39%)
Potassium
365.56mg
(10%)
Fiber
2.51g
(10%)
Sugar
3.17g
(6%)
Vitamin A
3440.81IU
(69%)
Vitamin C
9.12mg
(10%)
Calcium
208.41mg
(21%)
Iron
3.32mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 38454 kcal
% Daily Value*
| Calories | 384.54kcal | 19% |
| Carbohydrates | 22.78g | 8% |
| Protein | 14.07g | 28% |
| Fat | 26.73g | 41% |
| Saturated Fat | 12.67g | 63% |
| Polyunsaturated Fat | 2.33g | 14% |
| Monounsaturated Fat | 9.41g | 47% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 148.78mg | 50% |
| Sodium | 933.78mg | 39% |
| Potassium | 365.56mg | 8% |
| Fiber | 2.51g | 10% |
| Sugar | 3.17g | 6% |
| Vitamin A | 3440.81IU | 69% |
| Vitamin C | 9.12mg | 10% |
| Calcium | 208.41mg | 21% |
| Iron | 3.32mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
60 reviews
Good
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