A French dish with Italian inspiration, Quiche Florentine is an elegant, yet easy, spring-inspired dish.
Why Quiche Florentine?
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.
Making Easy French Quiche
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.
Choosing a Milk for Quiche
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.
We recommend using (at least) 2% or whole milk. Half and half yields an even smoother and more firm quiche.
How To Tell When Your Quiche Is Done
It can be tricky to tell when you quiche is ready to come out of the oven. We use a series of checks to make sure ours are ready.
The quiche will be very puffy and a knife inserted into the center will come 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 Florentine should have just a little bit of a wobble to it when it comes out of the oven. It will continue to cook (and fall) as you let it rest for 10 minutes. This resting time is essential to settle the quiche and ensure your slices come out perfectly!
Quiche Florentine (Spinach Quiche)
For the 9” Pie Crust
- 1 c + 2 Tbsp unbleached all-purpose flour
- ½ tsp salt
- 7 Tbsp unsalted butter, cold and cut into chunks
- ¼ c + 1 Tbsp ice cold water
For the Quiche
- 1 ½ c whole milk
- 3 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
For the 9” Pie Crust
- Preheat your oven to 425F.
- Place the flour and salt in the bowl of your food processor. Add the cold chunks of butter. Pulse to combine the mixture, until you have evenly distributed grains of butter within the flour.
- Slowly add 1/4 c of cold water, pulsing as you add, until the dough starts to come together. (If it doesn't come together after 1/4 c, slowly add 1 Tbsp more.)
- Remove the dough from the food processor and press firmly into a ball. Roll the dough out to a roughly 11 inch circle and place it in a 9 inch pie pan.
- Place a piece of parchment paper inside the crust and fill it with pie weights or dried beans.
- Bake the pie crust for 10-15 minutes, until lightly golden.
For the Quiche
- While the crust is baking, whisk together milk, eggs, and seasonings.
- Once the crust has baked, carefully remove the pie weights or beans.
- Sprinkle the chopped spinach into the baked crust and top it with the cheese. Gently pour the egg mixture over the fillings.
- Reduce your oven temperature to 400F.
- Return the quiche to the oven and bake for 40-50 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 cooking and set up.
- 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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