Best Quiche Florentine Recipes

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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

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

VEGETARIAN QUICHE FLORENTINE



Vegetarian Quiche Florentine image

This is a quick and delicious quiche Florentine that your family will love!

Provided by Grace

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
½ (8 ounce) package mushrooms, chopped
¼ cup chopped onion
2 cloves garlic, minced
2 ½ cups chopped fresh spinach
4 eggs
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 (9 inch) store-bought pie crust, unbaked
1 (8 ounce) package Swiss cheese, shredded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until lightly browned and tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes.
  • Whisk eggs, milk, salt, pepper, and nutmeg together in a small bowl.
  • Line a 9-inch pie plate with pie crust. Spoon spinach mixture into the crust. Pour egg mixture on top. Sprinkle Swiss cheese over the top.
  • Bake in the preheated oven until the center is set, 35 to 40 minutes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 15 g, Cholesterol 121.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 14 g, SaturatedFat 8.3 g, Sodium 518.1 mg, Sugar 2.5 g

CRAB FLORENTINE QUICHE



Crab Florentine Quiche image

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

Provided by Bev I Am

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 (7 ounce) can refrigerated bread dough
cooking spray
3/4 cup grated gruyere cheese
8 ounces lump crabmeat, shell pieces removed and drained
1/2 cup chopped onion
4 cups coarsely chopped spinach
dried tarragon
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup evaporated skim milk
1/2 cup egg substitute
cherry tomatoes, quartered (optional)

Steps:

  • Unroll dough, separating into strips.
  • Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
  • Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
  • Repeat procedure with remaining dough strips.
  • Cover dough with a towel; let rest 20 minutes.
  • Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
  • Fold edges under; flute.
  • Sprinkle cheese over bottom of crust.
  • Top with crabmeat; set aside.
  • Preheat oven to 375 degrees F.
  • Coat a large nonstick skillet with cooking spray; place over medium-high heat.
  • Add onion; saute 4 minutes.
  • Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
  • Arrange spinach mixture over crabmeat.
  • Combine milk and egg substitute; stir well with a whisk.
  • Pour over spinach mixture.
  • Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
  • Garnish with cherry tomatoes, if desired.

K'S CRAB QUICHE FLORENTINE RECIPE



K's Crab Quiche Florentine Recipe image

Provided by calypan

Number Of Ingredients 11

1/2 Pillsbury Pie Crust package
8 ounces lump crabmeat
1/2 cup onion, chopped
3/4 cup (3-ounces) shredded Swiss/Gruyere cheese (or whatever cheese you prefer)
4 cups fresh spinach, coarsely chopped
1/4 teaspoon dried tarragon
1/4 teaspoon Old Bay
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup reduced fat milk
1/2 cup egg substitute

Steps:

  • Preheat oven to 375°F. Prepare pie crust in lightly greased pie plate. Coat a nonstick skillet with cooking spray (and/or small amount of olive oil). Place over med-high heat; add onion and saute 4 minutes. Add spinach and spices; cook 2 minutes or until spinach wilts. Combine cheese, crab and spinach/onion mixture and stir gently with fork until well blended. Pour into prepared pie crust. Mix milk and egg substitute; pour over crab mixture. Bake for 45 to 50 minutes or until knife inserted in middle comes out clean. Let sit 10 minutes. FABULOUS!

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

QUICHE FLORENTINE



Quiche Florentine image

This Quiche Florentine is a classic French spinach quiche, perfect for breakfast, lunch, dinner or even a quick snack.

Provided by @MakeItYours

Number Of Ingredients 8

½ recipe pie crust (or a prepared frozen pie crust)
2 tablespoons butter (unsalted)
2 medium shallots (chopped)
½ teaspoon pepper (or to taste)
4 cups spinach (fresh, roughly chopped)
4 large eggs
1½ cups heavy cream
2 cups gruyere cheese (shredded)

Steps:

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  • HowToSection Prepare Filling: Array
  • HowToSection Assemble and Bake: Array

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