Florentine Quiche
Elevate your brunch game with this rich and savory Florentine Quiche, a timeless classic that combines velvety eggs, creamy Gruyère and Parmesan cheeses, and vibrant baby spinach baked to perfection in a flaky pie crust. Featuring a deliciously golden blind-baked crust, sautéed garlic-infused spinach, and a touch of nutmeg for added warmth, this quiche is as elegant as it is comforting. Whether you're hosting a weekend gathering or preparing a versatile make-ahead meal, this dish pairs beautifully with a crisp green salad or a fresh fruit platter. Ready in just under an hour, the Florentine Quiche is the perfect blend of simplicity and sophistication for any occasion.
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Recipe Information
Ingredients
- 1 piece premade pie crust (or homemade if preferred)
- 1 tablespoon butter
- 4 cups fresh baby spinach
- 2 cloves garlic, minced
- 4 pieces large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pinch pinch of ground nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Gently place your premade or homemade pie crust into a 9-inch pie dish. Press it into the edges and trim any excess crust. Use a fork to prick small holes in the bottom of the crust to prevent bubbling during baking.
Blind-bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake in the oven for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach wilts. Remove from heat and let cool, then squeeze out excess moisture from the spinach using paper towels.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream. Stir in the grated Gruyère cheese, Parmesan cheese, salt, pepper, and nutmeg (if using).
Spread the cooked spinach evenly over the bottom of the baked pie crust, then pour the egg and cheese mixture over the top.
Place the quiche in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and let cool for 5-10 minutes before slicing and serving.
Serve warm or at room temperature for a delicious and satisfying meal.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 3.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 350 mg | 27% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
