A French dish with Italian inspiration, Quiche Florentine is an elegant, yet easy, spring-inspired dish.
In French cooking, dishes that include spinach are called à la Florentine.
But, why, is the question.
The term comes from the French queen Catherine de Médici, who was born in Florence and married the heir to the French throne. When Catherine became Queen of France, she brought her own cooks from Florence, along with spinach seeds. (Can you believe the French didn’t have spinach until the mid 1500s?) As her cooks began making dishes with spinach, the practice gained popularity and spinach became known as a vegetable from Florence.
Quiche is an incredibly versatile formula recipe: Start with a 9 inch pie crust. Whisk the egg and milk mixture together in a ratio of 1 part egg to 2 parts milk. (1 egg is roughly 2 oz, so you need 1 egg for every 1/2 cup of milk.) Add 2 or so cups of filling ingredients (cooked meats and vegetables) and 1-2 cups of cheese (depending on how rich you want your quiche).
And there you have it! Any combination of fridge leftovers can be used.
One thing to remember is that milk-fat helps to produce a firm finished quiche, so fat is essential. 1% milk will work, but it will create a slightly watery end product. Use (at least) 2% or whole milk. Half and half yields an even smoother and more firm result.
It can be tricky to tell when you quiche is ready to come out of the oven. It will be very puffy and a knife inserted into the center comes out clean. (It might look moist, but there won’t be any bits of egg sticking to it.) Don’t doubt the wobble. Your quiche should have a bit of a wobble to it when it comes out of the oven. It will continue to cook (and fall) after coming out of the oven. Let it rest for 10 minutes before slicing and serving for best results.
- ¾ c unbleached all purpose flour
- ½ c white wheat flour
- 5 Tbsp butter, cold and cut into chunks
- 3-4 Tbsp ice cold water
- 1 ½ c whole milk
- 2 eggs
- ½ tsp salt
- ½ tsp rosemary
- ½ tsp thyme
- ¼ tsp nutmeg
- ¼ tsp ground black pepper
- 2 c fresh spinach, chopped
- 1 c Swiss cheese
- Preheat your oven to 450?F.
- In the bowl of your food processor combine flours. Add the cold chunks of butter. Pulse to combine the mixture, until you have evenly distributed beads of butter within the flour.
- Add the cold water, 1 Tbsp at a time, pulsing to combine after each addition, until the dough starts to come together.
- Remove the dough from the food processor and press firmly into a ball. Roll the dough out to an 11 or 12 inch circle and place it in a greased, 9 inch pie pan.
- Bake the pie crust for 10 minutes, until lightly golden.
- While the crust is baking, whisk together milk, eggs, and seasonings.
- Sprinkle the chopped spinach into the baked crust and top with the cheese. Gently pour the egg mixture over the fillings. *
- Return the quiche to the oven and bake for 45-50 minutes, until puffy and slightly wobbly. A knife inserted into the center of the quiche should come out moist, but clean of any eggy bits.
- Place the cooked quiche on a wire rack for 10 minutes to let it finish off cooking and set.
- Serve warm or refrigerate overnight and serve chilled.
With the first day of spring only a few days behind us, the Sunday Supper crew is sharing their favorite spring-inspired dishes today! Thanks to DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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