Original Post: https://www.evolvingtable.com/quiche-florentine/
Quiche Florentine Recipe
If Quiche Florentine sounds intimidating, I promise it just means spinach. This quiche is loaded with sautéed spinach, garlic, and SO much Gruyère in a flaky pie crust, and it's one of those recipes that looks like you spent all morning on it. Grab a store-bought crust and you're looking at about 15 minutes of real work.
Servings: 8 servings
Ingredients
- 1 9- inch pie crust homemade or store-bought
- 2 tablespoons butter or oil
- ½ sweet onion finely diced
- 2 cloves garlic
- 4-5 cups spinach fresh, coarsely chopped
- 4 large eggs large
- 1 ¼ cups heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- 1 cup Gruyere or Swiss cheese shredded
- Fresh parsley optional
Instructions
- Preheat the oven to 375 degrees.
- Place and shape the pie crust into a 9-inch pie dish and crimp the edges. Poke holes into the bottom using the tines of a fork. Place a piece of parchment paper into the pie crust and fill with either pie weights or dried beans. Par-bake the crust for 15 minutes.1 9- inch pie crust
- Add the butter to a large skillet over medium heat. Once melted, add the onion and saute for 3-4 minutes, or until translucent. Mix in the garlic and continue cooking for another 30 seconds, or until fragrant. Add spinach and saute for 2-3 minutes more, or until wilted.2 tablespoons butter, ½ sweet onion, 2 cloves garlic, 4-5 cups spinach
- Whisk together the eggs, cream, salt, pepper, paprika, and nutmeg in a large bowl.4 large eggs, 1 ¼ cups heavy cream, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ⅛ teaspoon nutmeg
- Sprinkle ¾ cup of the cheese into the bottom of the par-baked pie crust, then add the spinach, pour in the eggs, and sprinkle with the remaining cheese. Mix everything together lightly using a fork.1 cup Gruyere or Swiss cheese
- Bake at 375 for 40-45 minutes or until the center just barely jiggles.
- Allow to rest for 10-20 minutes before slicing in and serving with fresh parsley, if desired.Fresh parsley
Video
Notes
- Storage: Pop leftover quiche in an airtight container or wrap tightly with plastic wrap. Keeps in the fridge for 3 to 4 days.
- Freezing: Freeze baked quiche (cooled completely) wrapped in plastic wrap and foil for up to 2 to 3 months. The crust won't be quite as flaky after thawing and the filling texture changes slightly, but it still reheats well. Thaw in the fridge overnight.
- Reheating: Warm slices in the oven at 325 degrees for 10 to 15 minutes. Microwave works but the crust won't stay as crispy.
- Make ahead: Bake the quiche completely, let it cool, then refrigerate. You can also prep the pie crust a couple of days ahead of time.
- Pie crust: Store-bought works great here. Just make sure to par-bake it with dry beans or pie weights before adding the filling.
- Spinach: Use fresh spinach and sauté it first to remove excess moisture. If using frozen, thaw it completely and squeeze out ALL the water before adding to the filling.
- Room temp eggs: Pull eggs out of the fridge about 20 minutes before starting. Room temp eggs blend more smoothly with the cream.
Nutrition
Calories: 265kcal | Carbohydrates: 11g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 321mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2241IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg
