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Quiche Florentine

By Britney
Prep: 2 hours
Cook: 1 hour
Total: 2 hours 35 minutes
Servings: 10
two slices of quiche florentine on a plate with a fork.
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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.

Equipment

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Ingredients 

  • 2 cups (250 g) All Purpose Flour
  • 1 cup (205 g) Shortening
  • 1 tsp (6 g) Kosher Salt
  • 6-8 tbsps (90 g) Ice Cold Water

Quiche Filling

  • 2 tbsps (28 g) Salted Butter
  • 3 Shallots, (sliced thinly)
  • 3 cloves (9 g) Garlic, (diced)
  • 6 Large (300 g) Eggs
  • 1/2 cup (119 g) Heavy Cream
  • 1/4 cup (61 g) Whole Milk
  • 1 tsp (2 g) Thyme
  • 1 tsp (2 g) Onion Powder
  • 1/8 tsp (0.25 g) Nutmeg
  • 1/2 tsp (3 g) Kosher Salt
  • 2 cups (60 g) Fresh Spinach
  • 4 oz (113.4 g) Gruyere Cheese, (shredded)
  • 4 oz (113.4 g) Parmesan Cheese, (shredded)

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

  • Reduce the oven temperature to 350 degrees F. Remove the pie weights from the pie crust and sprinkle 1/3 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 1/3 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

Calories: 466kcal, Carbohydrates: 22g, Protein: 14g, Fat: 36g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 3g, Cholesterol: 148mg, Sodium: 670mg, Potassium: 140mg, Fiber: 1g, Sugar: 2g, Vitamin A: 592IU, Vitamin C: 1mg, Calcium: 235mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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