Quiche Florentine

What’s the difference between Quiche Lorraine and Quiche Florentine? Quiche in general is a savory egg custard pie that comes from France. Quiche Lorraine is typically made with cream, eggs, bacon, and sometimes different cheeses. Quiche Florentine, however, has the same creamy egg base, but with the addition of spinach. All quiches make a delicious breakfast, brunch, lunch, or even dinner. Enjoy!

Makes:

1 quiche

Hands-on time:

20 minutes

Start-to-eat time:

1 hour

Ingredients

1 store-bought pie crust
1 tablespoon butter
3 large shallots (about 4 ounces), sliced
5 eggs
½ cup whole milk
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
5 ounces frozen spinach, thawed and squeezed dry
¾ cup grated gruyère cheese

Kids kitchen skills:

blind baking pie crust
grating
sauteing

Tools:

measuring cups and spoons
knife and cutting board
9-inch pie plate and parchment paper
pie weights (or dried beans)
cheese grater
small skillet
large bowl and whisk

Step-by-step

Grown-up steps

Heat the oven to 400° F. Unroll the pie crust and line a 9-inch pie plate. Fold the edges to form a border at the top.
Prick the crust all over the bottom of the pan with a fork. Then line the crust with parchment paper and cover with pie weights or dry beans. This will prevent it from puffing up.
Bake for 20 minutes, then remove the parchment and weights, and bake for 5 more minutes.
Meanwhile, heat butter in a small skillet over medium heat and add shallots. Sauté for about 5 minutes. Remove from heat.
In a large bowl, whisk together eggs, milk, mustard, salt, and pepper.
Spread the shallots in the bottom of the pie crust, followed by the spinach, and half of the cheese.
Pour in the egg mixture and sprinkle with remaining cheese. Bake for 25-30 minutes, or until the egg mixture is cooked through.
Allow to cool about 15 minutes and dig in!