Quiche Florentine
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WHAT YOU NEED:
*FILLING: 15 oz wilted spinach 1 cup green onions** 1 ¼ cups shredded Swiss or gruyere cheese 1/8 tsp nutmeg |
CRUST
1 cup flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 tbsp water |
CRUST:
This crust will not roll out as smoothly as a traditional crust. You may have to patch it in places. But the flavor is worth it.
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat oven to 425° F.
Chop the spinach into small pieces. In a sauté pan, heat 1 tsp olive oil, then add the spinach. Add a dash of water, then cook until the spinach is fully wilted. Remove from pan, set aside, and let cool.
Dice the green onions. Shred the cheese.
Mix eggs, cream, salt, and nutmeg in a mixing bowl.
On a floured surface, roll out the crust and place it in a deep dish pie pan. Fold over any excess crust into the pie pan, leaving the crust flush with the edge of the pan, then press into the side.
Break up the wilted spinach and sprinkle it into the crust, then cover with the green onions. Sprinkle the cheese over the vegetables. Pour the egg mixture over the top. Do not fill to the top; leave about 1/2 inch of space, then discard any excess egg mixture.
Bake for 15 minutes at 425 degrees, then reduce heat to 300 degrees and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
Allow the quiche to sit 10 minutes before serving.
*This recipe will fill a deep-dish pie pan. If you are using a regular-size pan, reduce the ingredients by 1/3.
** A traditional Quiche Florentine recipe calls for 1 yellow or white onion rather than green onions.
This crust will not roll out as smoothly as a traditional crust. You may have to patch it in places. But the flavor is worth it.
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
FILLING:
Preheat oven to 425° F.
Chop the spinach into small pieces. In a sauté pan, heat 1 tsp olive oil, then add the spinach. Add a dash of water, then cook until the spinach is fully wilted. Remove from pan, set aside, and let cool.
Dice the green onions. Shred the cheese.
Mix eggs, cream, salt, and nutmeg in a mixing bowl.
On a floured surface, roll out the crust and place it in a deep dish pie pan. Fold over any excess crust into the pie pan, leaving the crust flush with the edge of the pan, then press into the side.
Break up the wilted spinach and sprinkle it into the crust, then cover with the green onions. Sprinkle the cheese over the vegetables. Pour the egg mixture over the top. Do not fill to the top; leave about 1/2 inch of space, then discard any excess egg mixture.
Bake for 15 minutes at 425 degrees, then reduce heat to 300 degrees and bake an additional 30 minutes, or until a knife inserted 1 inch from the edge comes out clean.
Allow the quiche to sit 10 minutes before serving.
*This recipe will fill a deep-dish pie pan. If you are using a regular-size pan, reduce the ingredients by 1/3.
** A traditional Quiche Florentine recipe calls for 1 yellow or white onion rather than green onions.