quiche florentine

Quiche Florentine is a traditional French dish in which a custard of eggs, cream, cheese, and spinach is baked in a pastry shell. Delicious for breakfast, lunch, or dinner!

Quiche Florentine

store-bought pie crust

butter

shallots (about 4 ounces), sliced

eggs

heavy cream

Dijon mustard

salt

black pepper

spinach,

gruyère cheese

nutmeg

Preheat oven to 400 degrees Fahrenheit or 200...

Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius, and place your baking rack on the bottom slot of your oven.

Unroll your pie crust and line a 9-inch...

Unroll your pie crust and line a 9-inch pie plate or tart pan.

If necessary, trim the edges of your dough...

If necessary, trim the edges of your dough so they don’t hang much over the edge of your pan. Fold the edges of the crust back and under so that you form a border at the top that does not go much over the edge of the pan. Any crust around those edges will just snap off when you try to remove the quiche slices.

Next, use a fork to prick the crust...

Next, use a fork to prick the crust all over the bottom of the pan.

Line the crust with parchment paper and cover...

Line the crust with parchment paper and cover with pie weights, or raw rice or beans. This will ensure the bottom doesn’t puff up as it bakes.

Bake on the bottom oven rack for 20...

Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights, and bake for an additional 5 minutes. The edges of the crust should be golden, and the middle should no longer look raw.

While the pie shell is baking, heat butter...

While the pie shell is baking, heat butter in a small skillet over medium heat.

Add shallot slices and sauté for about 5-8...

Add shallot slices and sauté for about 5-8 minutes, until starting to brown. Remove from heat.

Whisk together eggs, cream, mustard, salt, and pepper...

Whisk together eggs, cream, mustard, salt, and pepper in a large bowl.

When crust has been removed from oven, spread...

When crust has been removed from oven, spread the shallot slices on top, followed by the spinach, and half of the gruyère cheese.

Pour in the egg mixture.

Sprinkle with remaining cheese and grate nutmeg over...

Sprinkle with remaining cheese and grate nutmeg over the top.

Bake for 25-30 minutes on the bottom oven...

Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.

Wait to slice the quiche for at least...

Wait to slice the quiche for at least 10-20 minutes—this will allow the quiche to fully set, and you’ll get cleaner slices.

Serve either warm or at room temperature.

This healthy and delicious crustless quiche florentine is so simple, it can easily become a family favorite!

Simple Crustless Quiche Florentine

garlic

spinach

basil

milk

tomato,

parmesan cheese

olive oil

Salt and pepper,

In a large skillet, heat a drizzle of olive oil (about 1 tablespoon) over medium-high heat.

While warming up, grate the garlic cloves into the oil.

Cook, stirring often, until garlic begins to brown.

Add spinach and cook until spinach is wilted and bright green in color (about 2-3 minutes).

In a mixing bowl, whisk together eggs and milk, and a pinch of salt and pepper.

Add spinach and garlic mixture and whisk until well combined.

Sprinkle with fresh grated parmesan cheese.

Bake at 350 degrees for 40-50 minutes, until top is golden brown and the egg is firm and cooked throughout.

Top 2 quiche florentine recipes from across the web

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Quiche Florentine

Simple Crustless Quiche Florentine

Top 2 quiche florentine recipes from across the web

The most viewed quiche florentine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quiche Florentine

Simple Crustless Quiche Florentine

The most viewed quiche florentine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine