Here is a classic Quiche Florentine recipe that’s easy to prepare thanks to store-bought pie dough. Filled to the brim with eggs, cream, fresh spinach and Gruyere cheese, it’s the perfect light and savory meal to serve for breakfast, brunch, lunch, dinner or any time in between.
1 store-bought pie dough disk, or homemade
1 tbsp olive oil
½ yellow onion, finely diced
2 cups baby spinach
½ cup heavy cream
2 tsp Dijon mustard
½ tsp nutmeg
2 tsp minced rosemary
2 tsp thyme sprigs
½ tsp kosher salt
Cracked black pepper
1 cup grated gruyere cheese
Arugula, for topping/serving
- Blind bake the pie shell: Preheat the oven to 375 F. Unroll your pre-made (or homemade) pie dough disk into a 9-inch pie or tart pan. Trim or flute the edges of the pie dough so they don’t overhang. With a fork, prick the bottom of the pie dough all over to ventilate. Place a piece of parchment paper over the pie dough and add 1 cup of dried beans or raw rice on top. Bake for 20 minutes, or until the dough is slightly golden. Remove from oven and cool.
- Saute onions and spinach: While the dough is baking, begin the onion mixture. In a medium saute pan over medium-low heat, add the olive oil. Add diced onions and season with salt and cracked black pepper. Saute for 5-6 minutes, stirring occasionally, until they begin to brown and caramelize. Add spinach and stir together until the spinach has wilted, about 1-2 minutes. Remove from heat.
- Whisk the filling: In a medium bowl, whisk together eggs, heavy cream, Dijon mustard, nutmeg, rosemary, thyme, kosher salt and a few turns of cracked black pepper until smooth.
- Assemble the quiche: Evenly distribute the onion-spinach mixture into the bottom of the cooled pie crust and sprinkle the shredded gruyere on top. Pour in the egg mixture and spread into one even layer.
- Bake and cool: Bake for 30-35 minutes, or until the center is set and no longer jiggles. Let the quiche cool for 10-15 minutes. Serve warm or at room temperature, with fresh greens for topping.
Keywords: eggs, pie dough, spinach