Quiche Florentine recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 382.2 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.

  2. 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).

  3. 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.

  4. Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.

  5. 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.

  6. Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

Recipe Yield

1 9-inch quiche

Recipe Note

A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.

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