Quiche Florentine
Make Quiche Florentine for a flaky crust and creamy spinach-cheddar filling, perfect for brunch or dinner.
Ingredients
- 9-inch Pie crust, partially baked
- 8 ounces extra sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 medium shallot, finely diced
- 1 clove Garlic
- 3 cups Fresh spinach
- 1 tablespoon flour
- ½ cup whole milk
- ½ cup heavy cream
- 4 large eggs, beaten
- Salt & pepper to taste
Instructions
Step 1: Partially bake the crust
Prepare the 9-inch pie crust in its pie plate and gently blind-bake it. Preheat the oven to 375°F, line the crust with parchment paper and pie weights (or dried beans), and bake briefly so the shell sets. Remove the weights and parchment, poke the bottom several times with a fork and return it to finish browning; if the bottom puffs slightly, nudge it back down with a spatula so the base stays even. Reduce the oven temperature to 350°F and set the prepared shell aside to cool slightly while you move on to the filling.
Step 2: Sauté the aromatics and spinach
Warm a tablespoon of olive oil in a skillet, add the finely diced shallot and a smashed or minced clove of garlic, and cook just until the shallot turns translucent and fragrant — this will only take a couple of minutes. Add the fresh spinach and quickly cook until it collapses and concentrates into deep green ribbons. Transfer the cooked spinach mixture to a bowl and let any excess moisture settle; the wilted texture should be soft, glossy, and concentrated with flavor.
Step 3: Whisk the custard and assemble the quiche
In a small bowl, whisk two tablespoons of milk with a tablespoon of flour until smooth to make a slurry, then combine that with the remaining ½ cup milk, ½ cup heavy cream and the four beaten eggs. Whisk until pale, silky, and homogenous, seasoning with salt and plenty of freshly ground black pepper. Layer the sautéed spinach and the shredded extra-sharp cheddar evenly into the partially baked pie shell, then pour the egg-cream custard over the top until it just reaches the rim and the layers settle into one cohesive filling. Set this composed, ready-to-bake tart on the work surface.
Step 4: Bake, cool and serve
Bake the assembled quiche in the preheated 350°F oven until the center is set and the top is gently puffed and lightly golden — about 35–45 minutes; use a pie crust shield if the edges begin to brown too quickly. Let the quiche rest until the filling firms up (this helps clean slices), then slice and present: a single wedge lifted on a decorative silver serving spatula, the cross-section revealing flaky golden crust, a silky pale-yellow custard streaked with vibrant spinach and flecks of shallot, dotted with melted cheddar. Arrange a few fresh spinach leaves and a soft green napkin nearby for a warm, inviting finish.
Notes
- Drain spinach well to avoid a soggy quiche
- Tent crust edges with foil if they brown too quickly
- Let the quiche rest before slicing for clean wedges
- Freeze individual slices for quick future meals
- Use Gruyere or fontina as delicious cheese substitutes