Description
Quiche Florentine is a savory spinach quiche featuring a flaky pie crust filled with sautéed shallots, mushrooms, fresh spinach, and a rich custard made from eggs, whipping cream, and melted cheeses. This classic French-inspired dish is perfect for brunch, lunch, or a light dinner and offers a creamy, flavorful filling with a golden baked top.
Ingredients
Scale
Crust
- 1 pie crust
Vegetable Filling
- 1 tbsp olive oil
- 1 shallot, diced
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach, chopped
Custard
- 3 eggs
- 1½ cups whipping cream
- 1 cup shredded Gruyere cheese
- â…“ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche.
- Prepare Crust: Press the pie crust into a 9-inch tart or quiche pan. Use a fork to poke holes all over the crust to prevent bubbling. Bake the crust in the oven for 7 minutes, then remove and let it cool.
- Sauté Vegetables: While the crust bakes, heat olive oil in a pan over medium heat. Add the diced shallots and cook for about 2 minutes until softened. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and brown slightly. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
- Mix Custard: In a large bowl, whisk together the eggs and whipping cream until combined. Season the mixture with salt and pepper to taste.
- Assemble Quiche: Sprinkle the shredded Gruyere cheese evenly over the bottom of the cooled pie crust. Layer the sautéed mushroom, shallot, and spinach mixture over the cheese. Pour the egg and cream custard evenly over the filling. Finally, sprinkle the grated Parmesan cheese on top.
- Bake Quiche: Bake the assembled quiche in the preheated oven for 35 to 38 minutes, or until the custard is set and the top is lightly browned.
- Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes. Cut into slices and serve warm.
Notes
- Use a tart or quiche pan with a removable bottom for easier slicing and serving.
- For a crispier crust, blind bake with pie weights or dried beans for the initial 7 minutes.
- You can substitute Gruyere with Swiss cheese for a milder flavor.
- Spinach can be substituted with kale or chard if preferred.
- This quiche is best served warm but can be refrigerated and reheated.
