RecipeCastle

The Quiche Florentine I Make for Healthy, Make-Ahead Brunches

The Quiche Florentine I Make for Healthy, Make-Ahead Brunches
Prep
15 min
Cook
60 min
Total
90 min
Serves
6
Calories
386 kcal
Protein
19.00 g
Carbs
26.00 g
Fat
24.00 g

Ingredients

  • 1 tablespoonbutter
  • 3 largeshallots (sliced)
  • 5 largeeggs
  • 1/2 cupheavy cream
  • 2 teaspoonsDijon mustard
  • 1/2 teaspoonkosher salt
  • 1/4 teaspoonfreshly ground black pepper
  • 6 1/2 ouncesfrozen spinach (thawed and squeezed dry)
  • 2 1/2 ouncesgrated gruyère cheese
  • 1/4 teaspoonfreshly grated nutmeg

Instructions

  1. 1

    Preheat oven to 400°F (200°C) and prepare the baking rack on the bottom slot of your oven.

  2. 2

    Unroll the pie crust and line a 9-inch pie plate. Trim and fold edges under.

  3. 3

    Prick the crust with a fork, line with parchment paper, and cover with weights. Bake for 20 minutes, then remove weights and bake for an additional 5 minutes.

  4. 4

    In a small skillet, heat butter and sauté shallots until browned. Remove from heat.

  5. 5

    In a bowl, whisk together eggs, cream, mustard, salt, and pepper.

  6. 6

    Spread sautéed shallots, spinach, and half of the cheese onto the baked crust. Pour the egg mixture over it.

  7. 7

    Top with remaining cheese and grated nutmeg. Bake for 25-30 minutes until set.

  8. 8

    Let the quiche rest for 10-20 minutes before slicing. Serve warm or at room temperature.