Description
This classic Quiche Florentine combines creamy eggs, spinach, and cheese in a golden crust for the perfect weekend brunch or make-ahead vegetarian meal.
Ingredients
Scale
1 store-bought 9-inch pie crust
1 tablespoon butter
2 shallots, finely chopped
1 package (10 oz) frozen spinach, thawed and well-drained
4 large eggs
1 cup heavy cream
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 1/2 cups shredded gruyère cheese (or Swiss/cheddar blend)
Instructions
- Prepare the crust:
Preheat oven to 400°F (200°C). Line a 9-inch pie dish with the crust, prick with a fork, cover with parchment and weights, and blind bake for 20 minutes. Remove weights and bake 5 more minutes until lightly golden. - Make the filling:
Sauté shallots in butter until lightly browned. Stir in the drained spinach. Whisk eggs, cream, nutmeg, salt, and pepper in a bowl, then combine with shredded cheese and spinach mixture. - Bake the quiche:
Pour the filling into the crust and bake for 25-30 minutes on the lower rack until the custard is set and the top is lightly browned. Let rest 10-15 minutes before slicing and serving.
Notes
Use frozen spinach for convenience, but ensure it is well-drained to prevent a watery quiche. Quiche can be served warm or at room temperature and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 130mg