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Quiche Florentine

4

0 min

Quiche Florentine

Quiche Florentine Photo 1

Category

Egg appetizer

Time

0 min

Serving

8 persons

Calories

277

Rating

4.00★ (10)

Cuisine

Author: Victoria Buriak
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.

Ingredients

  • unbaked pie shell: 1 piece (9 inch)
  • frozen chopped spinach: 1 pack (10 ounce pack)
  • Swiss Cheese: 1 pack (8 ounce pack, diced)
  • all-purpose flour: 2 Tbsp
  • nonfat milk: 1 cup
  • medium eggs: 3 piece
  • salt: 0.5 tsp
  • ground black pepper: 0.125 tsp
  • pinch ground nutmeg: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
    Quiche Florentine Photo 2
  2. Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
    Quiche Florentine Photo 3
  3. Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
    Quiche Florentine Photo 4
  4. Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
    Quiche Florentine Photo 5
  5. Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
    Quiche Florentine Photo 6
  6. Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.
    Quiche Florentine Photo 7

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