Description
A delicious Quiche Florentine featuring a flaky butter crust filled with tender sautéed spinach, creamy fontina cheese, and a rich egg custard. Perfect for brunch or a light dinner, this classic French-inspired quiche offers a perfect balance of creamy, savory flavors.
Ingredients
Scale
For the Quiche Butter Crust:
- 1 ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, cold and cubed
- 4-6 tablespoons ice cold water
For the Quiche Filling:
- 1 pie crust, store-bought or homemade from above
- 1 large bunch fresh spinach (about 6 cups, washed and trimmed)
- 2 cloves garlic, sliced
- 1 tablespoon olive oil
- 6 large eggs
- ⅔ cup heavy cream
- 3 ounces fontina cheese, cut into small pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Prepare the Crust: Stir together flour and salt in a mixing bowl. Cube the cold butter and cut it into the flour mixture using your fingers or a pastry cutter until pieces are pea-sized with some lumps remaining. Gradually add iced water and stir until the dough just comes together. Turn onto a clean surface and press into a ball. Wrap in plastic and refrigerate for at least one hour or overnight.
- Roll Out the Dough: Unwrap the chilled dough and roll it on a lightly floured surface until it fits your pie pan with about an inch of overhang. Fold the edges up to form a sturdy crust border. Prick the crust base and sides with a fork.
- Blind Bake the Crust: Line the crust with parchment paper and weigh down with pie weights or dry beans. Bake at 375 degrees Fahrenheit for 20 minutes. Remove from oven, cool slightly, then remove parchment and weights.
- Sauté the Spinach: Preheat a large skillet over medium heat and add olive oil. Add the washed spinach and cook until it begins to wilt, about 2 minutes. Add sliced garlic and sauté for another 3-4 minutes until fragrant and spinach is fully wilted. Season with salt and pepper, then transfer to the prebaked crust.
- Add Cheese: Dot the spinach evenly with pieces of fontina cheese.
- Prepare the Custard: In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Fill the Quiche: Pour the custard mixture over the spinach and cheese in the crust. Use a fork to gently distribute the filling evenly.
- Bake the Quiche: Bake at 350 degrees Fahrenheit for 30 minutes until the quiche is golden brown and the center is completely set.
- Cool and Serve: Let the quiche cool for 5 minutes before slicing and serving warm.
Notes
- To save time, use a store-bought pie crust instead of making your own.
- Ensure spinach is well drained to avoid a soggy crust.
- Fontina cheese can be substituted with Gruyere or mozzarella for a similar creamy texture.
- Blind baking the crust prevents it from becoming soggy under the custard filling.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the quiche will be less rich.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 210 mg
