A recipe for quiche Florentine from my mother
Leftovers can be held several days in refrigerator and reheated
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
Cook’s Note
To freeze ahead
bake the quiche for only 40 minutes
then wrap tightly in foil and freeze.To serve
thaw first
then bake for 15 to 20 minutes at 350 degrees F (175 degrees C). Be sure it's completely thawed or it might not heat up clear through. Individual slices also freeze well.
