📝 About This Recipe
Transport your senses to a Parisian bistro with this elegant Quiche Florentine, a timeless masterpiece of French vegetarian cuisine. This recipe features a buttery, shatteringly crisp shortcrust pastry cradling a silky custard of heavy cream and farm-fresh eggs, generously folded with sautéed baby spinach and nutty Gruyère cheese. A hint of freshly grated nutmeg elevates the earthy greens, making this sophisticated tart the ultimate centerpiece for a refined dinner or a luxurious weekend brunch.
🥗 Ingredients
The Pastry Crust
- 1 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cubed into small pieces)
- 3-4 tablespoons Ice water (as needed to bind)
- 1/2 teaspoon Salt
The Florentine Filling
- 10 ounces Fresh baby spinach (washed and stems removed)
- 2 Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1 tablespoon Butter (for sautéing)
- 1 1/2 cups Gruyère cheese (freshly grated)
The Custard Base
- 4 Large eggs (at room temperature)
- 1 cup Heavy cream
- 1/2 cup Whole milk
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
In a large bowl, combine the flour and salt. Use a pastry cutter or your fingertips to work the cold, cubed butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Add ice water one tablespoon at a time, mixing gently until the dough just starts to come together. Shape into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and gently press it into a 9-inch tart pan or deep-dish pie plate.
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4
Line the pastry with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes until the bottom is dry. Set aside to cool.
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5
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the minced shallots and cook until translucent, about 3 minutes.
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6
Add the garlic and the baby spinach to the skillet. Sauté until the spinach is completely wilted and any excess moisture has evaporated. This is crucial to prevent a soggy quiche.
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7
Transfer the spinach mixture to a clean kitchen towel and squeeze out any remaining liquid. Roughly chop the spinach and set aside.
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8
In a medium bowl, whisk together the eggs, heavy cream, milk, salt, white pepper, and freshly grated nutmeg until smooth and aerated.
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9
Scatter half of the grated Gruyère cheese over the bottom of the pre-baked crust, followed by the sautéed spinach and shallot mixture.
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10
Pour the egg and cream custard slowly over the fillings. Sprinkle the remaining Gruyère cheese over the top for a golden finish.
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11
Place the quiche on a baking sheet to catch any drips and bake at 375°F (190°C) for 35-40 minutes. The quiche is done when the edges are set and slightly puffed, but the center still has a slight, graceful jiggle.
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12
Remove from the oven and allow the quiche to rest for at least 15 minutes before slicing. This allows the custard to set perfectly.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure maximum flakiness. Squeeze the cooked spinach thoroughly; any hidden water will dilute the custard and ruin the texture. Freshly grated nutmeg is a game-changer—it provides a floral warmth that pre-ground nutmeg lacks. If the crust edges brown too quickly, tent them with a small strip of aluminum foil during the last 15 minutes of baking. For a richer quiche, you can substitute the whole milk for more heavy cream, but the 2:1 ratio provided offers the best balance of structure and silkiness.
🍽️ Serving Suggestions
Serve with a crisp green salad tossed in a sharp Dijon vinaigrette to cut through the richness. A chilled glass of French Chablis or a dry Sauvignon Blanc pairs beautifully with the Gruyère. Accompany with roasted cherry tomatoes on the vine for a pop of color and acidity. For a complete dinner, serve alongside a light cream of asparagus soup. Enjoy leftovers at room temperature; the flavors often deepen the next day.