Quiche Florentine Recipe

Pie crust: The base of the quiche, providing a flaky and buttery texture.

Spinach: Adds a fresh, earthy flavor and vibrant green color to the quiche.

Cheese: Gruyère or Swiss cheese, offering a nutty and slightly sweet taste.

Eggs: The main component of the custard, giving the quiche its structure.

Milk: Combines with the eggs to create a creamy custard filling.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a subtle heat and depth of flavor.

Nutmeg: Provides a warm, aromatic note that complements the spinach and cheese.

When preparing spinach for the quiche, ensure it is thoroughly drained if using frozen spinach. Excess moisture can make the quiche soggy. For fresh spinach, sauté it briefly to remove some of the water content before adding it to the pie crust.

• pre-made or homemade pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky texture and can be layered to create a similar crust.

• fresh or frozen, chopped spinach - Substitute with kale: Kale offers a similar leafy green texture and can be chopped finely to mimic spinach.

• grated (gruyère or swiss) cheese - Substitute with cheddar cheese: Cheddar melts well and provides a sharp flavor that complements the quiche.

• large eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option and still provide the necessary binding.

• whole or 2% milk - Substitute with half-and-half: Half-and-half adds a richer, creamier texture to the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an added depth of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the quiche.

• ground nutmeg - Substitute with ground cinnamon: Ground cinnamon offers a warm, sweet spice that can complement the other flavors in the quiche.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.
• Store the wrapped quiche in the refrigerator for up to 3-4 days. For best results, place it on a flat surface to avoid any damage to the delicate pie crust.
• To reheat, preheat your oven to 350°F (175°C). Remove the quiche from the refrigerator and let it sit at room temperature for about 10 minutes. Place it on a baking sheet and cover it loosely with foil to prevent the crust from over-browning. Heat for 15-20 minutes or until warmed through.
• For freezing, first, allow the quiche to cool completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its storage time. It can be frozen for up to 2 months.
• When ready to enjoy, thaw the quiche in the refrigerator overnight. Once thawed, follow the reheating instructions above to bring it back to its delightful, savory state.
• If you prefer individual portions, slice the quiche before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This makes it easy to grab a single serving whenever you crave a delicious Quiche Florentine.
• For a quick reheat of individual slices, you can use the microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. This method ensures the crust remains crisp while the filling warms evenly.

• For a quicker option, use a microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• To reheat on the stovetop, use a skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming. This method is great for maintaining the texture of the crust.

• For a toaster oven, preheat to 350°F (175°C). Place the quiche slice on the rack or a baking sheet. Heat for 10-15 minutes, checking periodically to ensure it doesn't overcook. This method is convenient and effective for small portions.

• Oven: Used to preheat to 375°F (190°C) and bake the quiche until it is set and golden brown.

• Pie dish: Holds the pie crust and the quiche filling during baking.

• Mixing bowl: Used to whisk together the eggs, milk, salt, pepper, and nutmeg.

• Whisk: Helps to thoroughly combine the eggs, milk, and seasonings.

• Measuring cups: Used to measure out the milk and spinach accurately.

• Measuring spoons: Used to measure the salt, pepper, and ground nutmeg.

• Grater: Used to grate the cheese if it is not pre-grated.

• Knife: Useful for chopping fresh spinach if not using frozen.

• Cutting board: Provides a surface for chopping fresh spinach.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Oven mitts: Protects your hands when placing the quiche in and taking it out of the oven.

Use pre-made crust: Opt for a pre-made pie crust to save time on preparation.

Frozen spinach: Use frozen chopped spinach instead of fresh to skip washing and chopping.

Pre-grated cheese: Buy pre-grated cheese to eliminate the need for grating.

Batch cooking: Make multiple quiches at once and freeze extras for quick meals later.

Mix ahead: Prepare the egg mixture the night before and store it in the fridge.