french quiche

This creamy, cheesy Quiche Florentine with a homemade tart dough is an elegant breakfast, lunch, or dinner. It&#39;s filled with fresh sautéed spinach and grated Gruyere cheese, and is best enjoyed alongside a big green salad. Easy to make-ahead and freezer-friendly. You will love this French quiche!

Quiche Florentine

all-purpose flour (6 oz,

sugar

salt

Tbsp (1 stick) unsalted butter

water

unsalted butter

shallots

oz fresh baby spinach (see note below)

garlic (finely chopped)

Kosher salt

tsp black pepper

heavy cream

eggs ()

Gruyere (grated)

Arugula micro greens (optional,

Make the pastry dough. Combine  6 oz (1 ¼ cups) AP flour, ½ tsp sugar, ¼ tsp Kosher salt, and 1 stick cubed butter into the bowl of a food processor fitted with blade attachment. Pulse several times, until the butter is coarsely mixed into the flour.

Pulse with ice water. Add ¼ cup ice water to the bowl, then pulse until the dough forms. It should be moist and clump together around the blade. If you squeeze it together with your hands, it will easily become uniform.

Shape, then chill. Dump the dough out onto a large piece of plastic wrap, then flatten and wrap, pressing the dough into a disk. Refrigerate for 2 hours.

Roll out the dough. Roll the dough out on a lightly floured surface to a 12&quot; round circle that is ~¼&quot; thick.

Transfer to the tart pan. Grease a 9&quot; round tart pan with baking spray, then carefully lift and transfer the rolled out dough onto the pan. Use your hands to gently press the dough along the bottom and up the sides of the pan, so it fits snuggly. Allow excess dough to hang over the sides, then use a paring knife to gently cut away any excess. The dough should be flush with the sides of the pan.

Freeze the dough (second chill). Use a fork to prick the bottom of the tart dough all over, then freeze for 1 hour. Do NOT skip this step!

Partially bake the dough. When ready, preheat an oven to 400F. Cover the chilled tart dough tightly with aluminum foil, pressing the foil into the pressed dough. Bake for 20 minutes. Carefully remove the foil, then bake for an additional 3-5 minutes, or until the dough is a light golden brown.

Make the filling. Melt 1 Tbsp unsalted butter in a large skillet over medium-high heat. Add sliced shallots, then sauté for 3-5 minutes, stirring occasionally. Add 8 oz fresh baby spinach, 1 tsp Kosher salt, and ½ tsp black pepper. Cook stirring often, about 5 minutes, until the spinach has cooked down completely.

Assemble the quiche. Place the quiche pan on a foil-lined rimmed baking sheet in case excess filling overflows. Spread the filling into the partially baked tart dough into an even layer. Sprinkle ¾ cup grated Gruyere cheese on top. In a small bowl, whisk together ¾ cup heavy cream and 2 eggs. Carefully pour the mixture on top of the filling. It should go all the way to the top.

Bake the quiche. Carefully transfer the sheet pan into the preheated 400F oven. Bake for 35-40 minutes, or until the top has puffed up slightly and is a deep golden brown. Allow quiche florentine to cool for at least 5-10 minutes before slicing. Serve immediately.

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table. 

Easy Asparagus Keto Quiche

Pieces of Green Asparagus

Eggs

Yogurt

Parsley

Camembert Cheese

(2 Cups) Shredded Mozzarella

(1 Cup) Almond Meal or flour

Tablespoon (5 grams) Garlic Powder

Prepare fathead dough

Place a pot on the stove and switch on the medium heat

Add Mozzarella

Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time

Add Almonds

When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated

Add Egg

After you are satisfied with the dough, switch the heat off completely and add egg.

Workout the dough

Knead the egg into the dough to incorporate it fully with spatula

Prepare filling

Mix Eggs, Yogurt and Parsley with a hand held mixer in a bowl.

Add asparagus pieces

Add 2 pre-cut asparagus pieces and mix again with spatula

Heat up oven

Oil your casserole ( I have used 10 inch Quiche casserole) a bit to prevent crust sticking while serving

Spread the dough

With oiled hand or base of a small Mason Jar (oiled as well) spread the Fathead dough throughout the casserole evenly. Do not forget sides as well

Make holes

Using fork, make small holes throughout the whole crust.

Add filling

Spread cheese

Cut all 8 remaining Green asparagus to half and place it on top of the filling. Once done, add the Camembert Cheese throughout the whole dish

Check video

For full instruction have a look at or video or a post with detailed steps

Bake

https://mediavine-res.cloudinary.com/video/upload/uboryopozo18f5yb2spo.mp4

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table.

Top 3 french quiche recipes from across the web

The most viewed french quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quiche Florentine

Easy Asparagus Keto Quiche

Gruyere, Ham And Arugula Quiche

Top 3 french quiche recipes from across the web

The most viewed french quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quiche Florentine

Easy Asparagus Keto Quiche

Gruyere, Ham And Arugula Quiche

The most viewed french quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine