Best Classic Quiche Florentine (Easy Spinach Quiche)
If you are looking for a dish that is comforting and elegant, this delicious Florentine Quiche is exactly what you need. It has a buttery, flaky crust and a creamy filling brimming with sautéed mushrooms, fresh spinach, and cheese. The texture is rich yet light, making it a versatile dish for any meal of the day.
Servings: 8 slices
Calories: 333kcal
Equipment
- 1 mixing bowl
- 1 9-inch pie dish
- 1 Pan
Ingredients
For the crust
- ½ cup butter, softened (cut in cube packed) 100g
- 1 and ⅓ cup flour 200g
- 1 pinch salt
- ¼ cup water or less
For the filling
- 1 tablespoon olive oil
- 1 cup mushrooms
- 1 cup spinach
- 4 eggs medium
- 125 ml milk 2%
- 125 ml heavy cream
- 1 cup shredded cheese old cheddar, cheddar or mozzarella
Instructions
- Preheat the oven at 400F.
For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add in the water gradually as you might need a few drops less. Form into a non sticky ball and set in the fridge for 20 minutes or so wrapped in a plastic film.
- Roll the dough on a lightly floured surface or directly in the pie dish, pushing down with the palm of your hands.
For the Quiche filling
- Clean the mushrooms with a damp paper, cut the bottom on the stalk and slice the mushroom.
- Wash and roughly chop the spinach.
- In a hot pan, with olive oil, sauté the mushroom and spinach for about 4-5 minutes on medium heat until softened.
- Spread the spinach/mushroom mix on the crust. Set aside.
- In a bowl, whisk the eggs and add in the milk and the heavy cream. Mix and add salt and pepper to taste.
- Pour the mixture over in the crust with the spinach and mushrooms. Sprinkle the cheese of your choice over.
- Bake in the oven for 30 minutes or until the crust is golden and the top also.
- Slice and enjoy!
Notes
- Make a double batch and freeze it before cooking it or after cooking and cooling it.
- Great recipe to make ahead, bake it and store in the fridge (2 days) or freeze it and thaw it and pop it back in the oven for 10 minutes.
- Skip the blind baking, this recipe works!
- Use frozen spinach but remember to thaw it and remove any excess of moisture before cooking it.
- Customize it by adding onions, peppers or ham.
Nutrition
Calories: 333kcal | Carbohydrates: 18g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 230mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1177IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg