Description
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.
Ingredients
- 1 (9 inch) unbaked pie shell
- 1 (10 ounce) package frozen chopped spinach
- 1 (8 ounce) package Swiss cheese, diced
- 2 tablespoons all-purpose flour
- 1 cup nonfat milk
- 3 medium eggs
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 pinch ground nutmeg
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
- 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).
- 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.
- Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
- 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.
- Bake in the preheated oven until middle is set
- 50 to 60 minutes. Cool slightly before slicing and serving.
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Servings: 8