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Quiche Florentine

Rated as 4.5 out of 5 Stars

"A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated."
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1 h 15 m servings 277
Original recipe yields 8 servings (1 9-inch quiche)


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  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.


  • Cook's Note:
  • To freeze ahead, bake quiche only 40 minutes, wrap tightly in foil, and freeze. To serve, thaw and 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.

Nutrition Facts

Per Serving: 277 calories; 17.5 16.5 13.9 96 382 Full nutrition

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This was a great dish to make on a cold and stormy evening. I excluded some ingredients from the recipe to preparing it. I would gladly make it again with the same changes

I made the recipe as is and we loved it! I had some trouble with the pie crust not getting too done, but I think this would be great crustless as well.