The Best Florentine Quiche
"Quiche Florentine isn’t just good for a quick breakfast before school though. It’s also a fantastic way to feed a crowd. It serves as a delicious brunch recipe as well. If you look at a Classic Quiche Ratio you would see that for each egg used, you should add enough whole milk to make a full ½ cup. To simplify it even more, it’s basically a 1:2 ratio egg: milk. So, for a standard 9-inch pie pan, 3 eggs, and 1 ½ cup liquid is perfect!"
Serves6 people
Preparation Time5 min
Cooking Time1 hr
Cooking MethodCasserole, Oven
Cooking Vessel Size9 inch pie plate
Ingredients
- 1 each 9-inch prepared pie crust (uncooked)
- 3 each eggs
- 1 1/2 cup whole milk
- 2 clove Garlic, minced
- 1 cup chopped mushrooms
- 1/2 cup chopped sweet onion, minced
- 3 cup fresh spinach, chopped small
- 4 ounce feta cheese
- 1 cup shredded swiss cheese
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First, preheat the oven to 400 degrees. Line an ungreased 9-inch pie pan with your uncooked pie crust. Flute the edges and set them aside.
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In a small bowl, whisk together the eggs, milk, and minced garlic. Set aside.
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Next, in a large bowl, stir together the mushrooms, onions, spinach, and feta cheese until well mixed.
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Fill the pie crust with the spinach mixture.
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Then, pour the egg mixture over the top of the spinach mixture. Use a spoon to press the mixture down until the egg mixture covers most of the spinach mixture.
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Finally, top with shredded swiss cheese.
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Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the crust is light golden brown, you can insert a knife in the center and it comes out clean