Cooking Lucid
Quiche Florentine
A spinach and cheese quiche in a buttery crust — elegant brunch fare that comes together with simple ingredients and always impresses.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 8
Ingredients
Step 1 — Crust and filling base
- 1 refrigerated pie crust
- 1 tbsp olive oil
- 1 lb fresh spinach (washed)
- 4 garlic cloves (minced)
- Salt and black pepper
- Pinch of nutmeg
Step 2 — Custard
- 4 large eggs
- 1½ cups heavy cream
- 1 cup Gruyère cheese (grated)
- ¼ cup Parmesan (grated)
Instructions
- 1
Blind bake crust
Preheat oven to 375°F. Fit crust into a 9-inch tart pan. Blind bake with pie weights 12 minutes; remove weights and bake 5 more minutes.
- 2
Prepare spinach
Sauté garlic in olive oil 30 seconds. Add spinach in batches until wilted. Drain excess liquid and season with salt, pepper, and nutmeg. Spread over crust; sprinkle with cheeses.
- 3
Bake the quiche
Whisk eggs and cream; pour over filling. Bake 35–40 minutes until set with a slight wobble in the center. Cool 10 minutes before slicing.
Nutrition per serving: 320 cal · 11g protein · 16g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
