Quiche Florentine

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This Easy Quiche florentine Recipe is this the ideal brunch recipe! It has a golden flaky crust filled with spinach, melty gruyere cheese, and hints of aromatic herbs.

Prep Time2

Cook Time1

Total Time2 35

Course: Breakfast, Brunch, Lunch

Cuisine: American, French

Servings:

Calories: 466kcal

Author: Britney

Equipment

9-inch Pie Dish
Skillet
Mixing Bowls

Ingredients

2 cups All Purpose Flour
1 cup Shortening
1 tsp Kosher Salt
6-8 tbsps Ice Cold Water

Quiche Filling

2 tbsps Salted Butter
3 Shallots (sliced thinly)
3 cloves Garlic (diced)
6 Large Eggs
½ cup Heavy Cream
¼ cup Whole Milk
1 tsp Thyme
1 tsp Onion Powder
⅛ tsp Nutmeg
½ tsp Kosher Salt
2 cups Fresh Spinach
4 oz Gruyere Cheese (shredded)
4 oz Parmesan Cheese (shredded)

US Customary - Metric

Instructions

Prepare the Pie Crust

(If using store-bought pie crust, skip to the "make the custard filling section") Begin by making the crust. Place shortening into the freezer for at least 1 hour prior to starting.
Cut shortening into chunks and add to a large mixing bowl, along with flour and salt. Use your hands to pinch the shortening into the flour until pea sized morsels begin to form.
Add 6-8 tbsps of ice-cold water until a shaggy dough forms. Cover with plastic wrap and allow the dough to rest in the freezer for 30 minutes.
Preheat the oven to 425 degrees F.
Remove pie dough from the freezer and place on a well-floured surface. Using a rolling pin, roll into a large circle until ¼ inch thick, about a 12-inch circle. Place dough on a 9-inch pie dish. Cut off any excess dough and prep edges as you would like. Use a fork to poke holes in the bottom of the crust to prevent bubbles from forming while baking.
Line the pie plate with parchment paper and place pie weights into the pie dish and blind bake for 20 minutes in the preheated oven.

Make the Custard Filling

In a skillet, melt butter over medium heat. Once melted, saute shallots for 5 minutes, until slighted browned and fragrant. Then add the diced garlic and continue to cook for 2 minutes. Remove from the heat and allow to cool for 5 minutes.
In a large bowl, combine eggs, heavy cream, whole milk, thyme, onion powder, nutmeg, and kosher salt. Whisk together for about 1-2 minutes, until everything is combined.

Assemble and Bake the Quiche

Remove the pie weights from the pie crust and sprinkle ⅓ of the cheese onto the bottom of the pie crust. Add half of the spinach and half of the shallot/garlic mixture on top. Sprinkle another ⅓ of the cheese on top and then add the remaining spinach and shallot/garlic mixture.
Pour the egg mixture on top and then sprinkle with remaining cheese. Bake for 35-45 minutes, until a knife inserted into the center of the quiche comes out clean.
Allow the quiche to cool in the pie pan for at least 30 minutes prior to serving.

Nutrition