Tomato Florentine Quiche
Elevate your brunch game with this irresistible Tomato Florentine Quiche, a savory masterpiece that blends the sweetness of ripe Roma tomatoes, the earthiness of sautéed spinach, and the richness of mozzarella and Parmesan cheeses. Nestled in a flaky pie crust and infused with aromatic basil, nutmeg, and a creamy custard base, this quiche delivers layers of flavor in every bite. Perfect for breakfast, lunch, or a light dinner, its beautiful tomato topping creates a stunning presentation that's sure to impress. With its balance of fresh ingredients and a bake time under an hour, this quiche is both elegant and easy to prepare. Serve it warm or at room temperature alongside mixed greens for a sophisticated, crowd-pleasing meal. Keywords: Tomato Florentine Quiche, spinach quiche, tomato basil quiche, easy quiche recipe, savory pie, brunch ideas.
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Recipe Information
Ingredients
- 1 store-bought or homemade, 9-inch Pie crust
- 1 tablespoon Olive oil
- 4 cups Fresh spinach
- 4 large Eggs
- 1.25 cups Heavy cream
- 0.5 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh basil, chopped
- 2 Roma tomatoes, thinly sliced
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Place your 9-inch pie crust into a quiche or pie pan. If using a store-bought crust, follow package instructions for pre-baking, if required.
Heat the olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until fully combined.
Sprinkle the shredded mozzarella evenly over the bottom of the pie crust. Then layer the sautéed spinach on top, followed by the chopped basil.
Pour the egg mixture over the spinach and cheese layers, ensuring it is evenly distributed within the crust.
Arrange the sliced Roma tomatoes in a circular pattern on top of the mixture. Sprinkle the grated Parmesan cheese evenly over the top.
Place the quiche in the preheated oven and bake for about 45-50 minutes, or until the filling is set and the top is lightly golden. To check for doneness, insert a knife or toothpick in the center—it should come out clean.
Remove the quiche from the oven and allow it to cool for 10-15 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy your Tomato Florentine Quiche with a side of mixed greens or fresh fruit!
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.6 g | 255% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 16.6 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1427 mg | 110% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 946 mg | 20% | |
*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.
