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)

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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