Loaded with fresh spinach and sharp white cheddar cheese, Quiche Florentine is perfect for any meal of the day, from breakfast and brunch to dinner.
- 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
- Partially bake the crust. Prepare a pie crust in a 9-inch pie plate. Preheat the oven to 375°F. To partially bake, place a piece of parchment paper in the bottom and then add pie weights or dried beans or rice. Bake for 12 minutes. Remove from the oven and set aside the weight and parchment paper. Poke the bottom of the pie crust with a fork several times. Return to the oven for another 10 minutes. The bottom of the crust may inflate but gently push it back down with a spatula.
- Reduce oven temperature to 350°F.
- In a medium sauce pan, heat the olive oil then add the garlic and shallots and cook until the shallots are transparent and fragrant (just a couple minutes), then add the spinach and cook until cooked down.
- Combine the liquid ingredients: In a small dish, take 2 tablespoons of the milk and whisk together with the flour until the flour is dissolved. Add additional milk if needed. Them combine the slurry with the rest of the milk, heavy cream and beaten eggs. Whisk to combine and add salt and pepper. Set aside.
- Layer the vegetables and cheese in the prepared pie crust and then pour the liquid over top.
- Bake at 350°F for 35-45 minutes until the center of the quiche is cooked through. Use a pie crust shield to prevent the edges from browning too quickly.
- Frozen spinach- to use frozen instead of fresh, make sure to thaw and thoroughly drain the spinach of excess water, ensuring it’s as dry as you can make it.
- Cheese: gruyere cheese is a great alternative to sharp cheddar
- Add additional vegetables or meats can be added
- To make gluten- free: Try my gluten-free pie crust and use corn starch instead of flour in the filling.
- Category: Brunch
- Method: Oven
- Cuisine: American
Keywords: spinach quiche, vegetable quiche, spinach and cheese quiche