Quiche Florentine

A classic Quiche Florentine made with buttery shortcrust pastry and a creamy egg, spinach and cheese filling.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: French, western

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serves

Calories: 317kcal

Cost: $10

If using homemade shortcrust pastry then prepare as per this recipe and then blind bake.
If using defrosted shortcrust pastry sheets, blind-bake according to this quiche crust recipe.
Preheat oven to 180 degrees celsius fan-forced (or 200 degrees celsius conventional).
To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the shallots and cook for 2 minutes or until softened.
Add the baby spinach and cook for 3 minutes or until wilted. Set aside.
Add the eggs, cream and salt and pepper to a bowl and whisk until well combined.
If using a Thermomix: Mix for 20 seconds, Speed 4.
Sprinkle the spinach mix and ½ of the grated Gruyere/Swiss cheese over the base of the precooked pastry shell.
Pour the egg mixture over the top and sprinkle with the remaining grated cheese.
Bake for 35 minutes or until golden and cooked through.

RECIPE NOTES & TIPS

Cream – use cooking, heavy or thickened cream (not light cream).
Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.
Blind baking - if using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using this quiche crust recipe).
Storing - store in an airtight container in the fridge for up to 4 days.
Freezing - freeze for up to 3 months in an airtight container.