Florentine Quiche Recipes

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FLORENTINE QUICHE



Florentine Quiche image

Make and share this Florentine Quiche recipe from Food.com.

Provided by Roxi3617

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 eggs
1 1/2 cups heavy whipping cream
10 ounces frozen chopped spinach, thawed & drained thoroughly
1/2 cup grated parmesan cheese
1 cup diced swiss cheese
1 cup chopped cooked ham (or 1/2 cup crumbled cooked bacon)
1/2 teaspoon salt

Steps:

  • Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well.
  • Pour into a greased (I use non-stick spray) pie/quiche pan.
  • Bake at 350 degrees for 30 - 40 minutes or until eggs are set and top is lightly browned.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 652, Fat 55.5, SaturatedFat 31.5, Cholesterol 401.3, Sodium 710.4, Carbohydrate 7.9, Fiber 2.2, Sugar 1.6, Protein 32

THE BEST QUICHE LORRAINE



The Best Quiche Lorraine image

Perfect for breakfast, lunch or dinner, this traditional French quiche is filled with crispy bacon, soft, sweet onions and nutty Gruyere, all nestled in a tender pastry crust. In the shop windows of Paris you will often see quiche several inches high and brimming with filling. While it is absolutely magnifique, it is also incredibly time-consuming and technically challenging for the home cook. In our version, we use a shorter tart pan so there's less fussing with large volumes of dough, and a reduced amount of custard cuts the baking time in half. And although you do need to refrigerate the dough twice, it's worth it. The pastry is extra buttery and keeping it chilled makes it easier to work with and results in a light flaky crust.

Provided by Food Network Kitchen

Time 4h15m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour, plus more for dusting (see Cook's Note)
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
3 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 small yellow onion, very thinly sliced
Kosher salt and freshly ground black pepper
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Steps:

  • For the pastry crust: Pulse the flour and 1/2 teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
  • Transfer the dough to a sheet of plastic wrap and pat into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight.
  • Lightly flour a work surface, then roll the dough into an 11-inch round, about 1/8 inch thick. Center the dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around. Press the dough into the edges of the pan and the fluted sides. Roll the rolling pin over the top to cut off the extra dough (discard the extra). Poke the bottom and sides all over with a fork. Chill until completely cold, about 30 minutes.
  • Meanwhile, position an oven rack in the lower third of the oven and preheat to 375 degrees F.
  • Press a piece of parchment over the chilled crust, then fill with pie weights, raw beans or rice. Put the pan on a baking sheet. Bake until the crust is set and golden around the edges, about 40 minutes. Carefully remove the parchment and weights. Return to the oven and bake until the crust is dry and slightly golden, about 15 minutes more. Let cool completely, about 30 minutes.
  • For the filling: Combine the butter, onion, 1/2 teaspoon salt and 1/2 cup water in a medium skillet over medium-low heat. Cook, stirring occasionally, until the onions are completely softened and all the water has evaporated, about 30 minutes.
  • Meanwhile, cook the bacon in a separate medium skillet over medium-low heat, stirring, until the fat has rendered and the bacon is crisp, 10 to 15 minutes.
  • When the onions have cooked for 30 minutes, add the bacon using a slotted spoon, then stir in 1 teaspoon of the thyme and 1/2 teaspoon pepper. Spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere. Whisk together the cream, eggs and 1/2 teaspoon salt in a medium bowl until combined. Pour the cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
  • Bake the quiche on the baking sheet until set and golden, about 30 minutes. Let cool at least 30 minutes before serving.

EASY QUICHE FLORENTINE



Easy Quiche Florentine image

This quiche florentine is the easiest spinach and goat cheese quiche you'll ever make. Minimal ingredients, quick prep, and awesome flavors make this a great breakfast. Serves 4...or two really hungry people!

Provided by Alicia

Categories     Breakfast     Brunch     Lunch

Time 1h5m

Number Of Ingredients 9

1 9" frozen pie crust
3 large eggs
3/4 cup whole milk
1/4 cup heavy cream
3 oz chevre (soft goat cheese)
1/2 cup loosely chopped fresh spinach
1 shallot, chopped
1/4-1/2 teaspoon kosher salt and black pepper
fresh thyme (optional)

Steps:

  • Remove pie crust from freezer and allow it to warm while you preheat your oven. When softened a bit, poke holes all around the crust with the tines of a fork. If you want your crust to not puff up even more, fill it with pie weights or beans. Pre-bake your pie crust according to package directions (mine was 425 degrees F for 15-20 minutes) on the bottom 1/3rd of your oven, until very lightly browned.
  • Meanwhile, mix together the eggs, milk, cream and whisk till combined. Then add goat cheese (crumble with your fingers), spinach, and chopped shallot with kosher salt and black pepper and stir. The goat cheese will not fully combine, but that's ok, it will melt down.
  • Remove pre-baked pie crust from the oven, change the temperature to 400 degrees F, and pour in the filling. It's really ok if you pie bottom breaks a part a bit, you won't be able to tell once it's baked.
  • Bake at 400 degrees F for about 50 minutes, until the center is puffed up. It should have just a slight jiggle, not a wave, when you move it around. Allow it to set/cool for about 5-10 minutes before eating. I LOVE a little fresh thyme leaves on top if you have them on hand.

Nutrition Facts : ServingSize 2 slices, Calories 416 kcal, Carbohydrate 28 g, Protein 13 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 359 mg, Fiber 2 g, Sugar 3 g

QUICHE FLORENTINE



Quiche Florentine image

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

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie shell
1 (10 ounce) package frozen chopped spinach
1 (8 ounce) package Swiss cheese, diced
2 tablespoons all-purpose flour
1 cup nonfat milk
3 medium eggs
½ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
  • 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).
  • 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.
  • Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
  • 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.
  • Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

Nutrition Facts : Calories 276.9 calories, Carbohydrate 16.5 g, Cholesterol 96.5 mg, Fat 17.5 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.6 g, Sodium 382.2 mg, Sugar 2.3 g

TOMATO FLORENTINE QUICHE



Tomato Florentine Quiche image

Make and share this Tomato Florentine Quiche recipe from Food.com.

Provided by larchie

Categories     Savory Pies

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup fresh spinach, rinsed & shredded
4 fresh roma tomatoes, diced
2 tablespoons Italian seasoned breadcrumbs
4 large eggs, lightly beaten
1 cup half-and-half
1/2 cup mozzarella cheese
1/2 cup sharp cheddar cheese
6 slices cooked bacon, crumbled
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 unbaked frozen deep dish pie shell

Steps:

  • Combine tomatos and breadcrumbs in a large bowl.
  • Add spinach, eggs, half and half, and next five ingredients and mix.
  • Spoon mixture into pie crust.
  • Bake at 350 for 50 to 60 minutes (you might want to cover it about 3/4 the way through).

Nutrition Facts : Calories 337.2, Fat 23.6, SaturatedFat 9.3, Cholesterol 182, Sodium 550.5, Carbohydrate 16.4, Fiber 1, Sugar 1.7, Protein 14.6

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