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Quiche Florentine Recipe

Creamy Quiche Florentine Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 1 refrigerated pie crust
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 5 oz fresh baby spinach
  • 4 large eggs
  • 1¼ cups heavy cream
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp nutmeg
  • 4 oz Gruyère cheese, shredded
  • ¼ cup grated Parmesan

Method
 

  1. Press crust into a 9-inch pan, blind bake with weights at 375°F (190°C) for 15 minutes, then bake bare for 5 to 7 minutes until dry and pale gold.
  2. Sauté onion in oil 4 minutes, add garlic and spinach with a pinch of salt, cook until wilted, then press out all liquid in a strainer and cool.
  3. Whisk eggs, cream, mustard, salt, pepper, and nutmeg until smooth.
  4. Layer half the Gruyère, the spinach, remaining Gruyère, and Parmesan in the crust, pour custard over top, and bake at 375°F (190°C) 35 to 40 minutes until edges set and center jiggles slightly.
  5. Cool on a rack for 15 minutes, then slice and serve warm or at room temperature.

Notes

Let the quiche rest the full 15 minutes off heat before cutting so the custard finishes setting cleanly. The center temperature will climb a few degrees on its own. If any liquid remains in the spinach after pressing, dab it with a paper towel before layering.