Quiche Florentine

Quiche Florentine with Fontina Cheese

Just a moment please...

Yield
Serves 6.
Prep Time
Cook Time
Total Time

Quiche Florentine is a classic brunch recipe that is guaranteed to impress! I like to use fresh spinach and creamy fontina cheese in mine!

Ingredients

Quiche Butter Crust:

1 1/4 cup all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold and cubed
4-6 tablespoons ice cold water

Quiche:

1 pie crust, Store-bought or homemade from above
1 large bunch fresh spinach
2 cloves garlic, sliced
1 tablespoon olive oil
6 large eggs
2/3 cup heavy cream
3 ounces fontina cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
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Directions

For crust:
1) Stir together flour with salt. Cube cold butter and cut it into the dry ingredients using clean fingers or a pastry cutter. Work the butter into the flour until it’s in pea-sized pieces. Some uneven lumps are fine.

2) Stir in iced water until the dough just comes together. Some flaky pieces are fine. Turn dough out onto a clean surface and press it into a solid ball. Wrap the ball in plastic wrap and refrigerate for at least an hour, but ideally overnight.

3) When ready to make quiche, unwrap dough and roll out on a lightly floured surface until it fits in your pie pan with about an inch overhanging on each side. Fold crust up to form a sturdy crust edge.

4) Poke holes all over the crust with a fork (even on sides) and cover crust base with parchment paper. Weigh down crust with pie weights or dry beans. Pre-bake crust at 375 degrees F. for 20 minutes. Remove from oven and let cool. Then remove beans or weights.

To make Quiche:

  1. Preheat oven to 350˚ F. In a large skillet over medium heat, add olive oil along with washed and trimmed spinach. When spinach starts to wilt, add sliced garlic as well. Cook for 3-4 minutes until fragrant and spinach is completely wilted. Season with a pinch of salt and pepper.
  2. Transfer spinach mixture to prebaked pie crust (store-bought or homemade from above). Dot the quiche with pieces of fontina cheese.
  3. Whisk together eggs, cream, and a pinch of salt and pepper. Pour over spinach filling and use a fork to make sure filling is distributed evenly.
  4. Bake the quiche at 350˚ F. for 25-30 minutes until browned and the center of the quiche is completely set.
  5. Let quiche cool for 5 minutes before slicing and serving.