Vegetarian Quiche Florentine Recipes

FLORENTINE QUICHE

Steps:

• Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well.
• Pour into a greased (I use non-stick spray) pie/quiche pan.
• Bake at 350 degrees for 30 - 40 minutes or until eggs are set and top is lightly browned.
• Let stand 10 minutes before serving.

QUICHE FLORENTINE

Steps:

• If you are making the crust from scratch, you will make that first. If using a pre-made pie crust, jump below to step 7.
• To make the crust, add the flour, salt and sugar into a food processor and pulse a couple of times. Place the shredding disc (grating disc) on the food processor and feed the butter through the feed tube on the lid to shred the butter into the flour.
• Dump this mixture into a large cutting board and work in butter with your fingers. Gradually drizzle 1/4 cup ice water into the dough and begin to incorporate it into the dough. Fold and form the dough gently. Knead dough until somewhat smooth. Don't over work the dough, you won't get flakey pie crust that way. Wrap your dough in plastic wrap and chill in the fridge for 2 hours.
• Once chilled, roll out the dough on a lightly floured surface using a rolling pin to a 14" round. Transfer the dough to a 9" pie pan/ pie plate. Trim away any overhang and reserve any scraps for patching.
• Decorate the pie crust edge either with a fork or you can make a ruffle edge by using the thumb and forefinger of one hand and pulling gently with the forefinger of the other hand.
• Freeze dough for 30 minutes. Then, line dough with 2 layers of overlapping parchment paper and fill with pie weight or if you don't have those you can always use dried beans. Bake in the oven at 350°F for 20 minutes and then remove pie weights and parchment paper and bake for 10-15 minutes just until crust begins to brown. Let this cool while you make the filling.
• Sauté the spinach in a frying pan on the stove over medium heat until cooked down. Set aside to cool.
• Whisk together the eggs, both cheeses, and heavy cream. Then add in spinach and mix again. Sprinkle 1/4 cup cheese down onto the crust, followed by the filling and then top with more white cheddar to finish. Bake for 40-45 minutes at 350°F or until the edges are set but it still jiggles just a little in the center of the quiche.
• Cool the quiche for at least 20 minutes, but I always let it rest overnight in the refrigerator to let it set up completely. It's too delicate and fragile right out of the oven to slice into it right away. Ideally you want the quiche to cool in the pan before serving! Enjoy cold, room temperature or warmed.

QUICHE FLORENTINE

Steps:

• 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.

FAVOURITE VEGETARIAN FLORENTINE QUICHE

Steps:

• Preheat the oven at 375F.

VEGETARIAN QUICHE FLORENTINE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until lightly browned and tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes.
• Whisk eggs, milk, salt, pepper, and nutmeg together in a small bowl.
• Line a 9-inch pie plate with pie crust. Spoon spinach mixture into the crust. Pour egg mixture on top. Sprinkle Swiss cheese over the top.
• Bake in the preheated oven until the center is set, 35 to 40 minutes.

EASY QUICHE FLORENTINE

Steps:

• Remove pie crust from freezer and allow it to warm while you preheat your oven. When softened a bit, poke holes all around the crust with the tines of a fork. If you want your crust to not puff up even more, fill it with pie weights or beans. Pre-bake your pie crust according to package directions (mine was 425 degrees F for 15-20 minutes) on the bottom 1/3rd of your oven, until very lightly browned.
• Meanwhile, mix together the eggs, milk, cream and whisk till combined. Then add goat cheese (crumble with your fingers), spinach, and chopped shallot with kosher salt and black pepper and stir. The goat cheese will not fully combine, but that's ok, it will melt down.
• Remove pre-baked pie crust from the oven, change the temperature to 400 degrees F, and pour in the filling. It's really ok if you pie bottom breaks a part a bit, you won't be able to tell once it's baked.
• Bake at 400 degrees F for about 50 minutes, until the center is puffed up. It should have just a slight jiggle, not a wave, when you move it around. Allow it to set/cool for about 5-10 minutes before eating. I LOVE a little fresh thyme leaves on top if you have them on hand.

QUICHE FLORENTINE

Steps:

• Preheat oven to 350 degrees
• Remove pie crust from freezer
• Heat butter over medium heat in a saute pan
• Saute onions until softened and translucent (3-4 min)
• Add chopped spinach and toss quickly about 30 seconds. When spinach is wilted, remove from heat
• In a bowl, whisk together eggs, half and half, salt and pepper
• In pie crust, spread diced cheese across the bottom of the crust
• Top cheese with veggies and finally pour over egg mixture
• Place quiche on a rimmed baking pan and carefully place in oven
• Bake at 350 or 40 minutes until a toothpick comes out clean or there's just a SLIGHT jiggle
• Let quiche cool for 10 minutes before serving