MONDAY MORNING RECIPE POST - QUICHE FLORENTINE

Today's recipe came from Living Lou, hosted by Lou.  I have shared a few of her recipes before. I enjoyed it very much and made a few changes, which I have added below.

Quiche Florentine 

1 9" deep dish frozen pie crust

For the filling:

1 tablespoon salted butter

2 shallots, chopped

1/2 teaspoon salt, divided

4 cups spinach (mature or baby spinach), roughly choped

3/4 cup cheddar cheese (Gruyere or Swiss will also work)

1/2 cup heavy cream

1/2 cup 2% milk

4 large eggs

Preheat oven to 375 degrees F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.

Meanwhile, make spinach filling. 

Melt the butter in a nonstick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and 1/4 teaspoon salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.

Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6 to 8 times, or until barely any liquid comes out.

Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.

In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.

Bake for 30 minutes in the preheated 375 deg. F. oven until quiche is golden brown and still slightly jiggly.

Lou's freezing instructions:

After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer.

When ready to bake, unwrap and bake in a 375 degrees F. oven for about 50 to 60 minutes.

Louisa's notes:

You can also use your own favorite pie crust recipe.

This recipe can be easily doubled to make two quiches.

Changes I made or would make in the future"

I didn't buy or make a crust for this quiche today. Simply because I wanted something easy and nourishing to put together.  I made the filling ingredients and poured those in my pie plate that had been coated with avocado oil spray. I didn't miss the crust at all. It was very tasty. 

I added four cloves of chopped garlic, put them in for about a minute, stirring, after I had sauteed the shallots.

I'm sure you can add any of your own favorite veggies here. I thought I would add mushrooms next time and even some halved cherry tomatoes.

I used Cheddar cheese.

I also didn't use the heavy cream or 2% mixture, but in the fridge I had a carton of whole milk used in a baking recipe. There was just enough left in there to make the 1 cup.

I used Lowry's seasoned salt and pepper instead of regular. 

Next time I will use the 9" pie plate as I had a larger one handy, and the quiche came out thinner than normal. It did not detract from the taste though. 

My dear other half was out of town for a few days, so I made this for myself. Next time I will cut into single portions and freeze individually.

I served it with a simple mixed veggie salad of crispy lettuce, sliced radishes, diced sweet red pepper and a couple of sliced mushrooms. No dressing as I didn't grow up with salads and to this day, still prefer my salads without.

That's about it. If you have any questions, please leave them in the comment section. 

Here is the full address of the recipe, just in case you prefer to copy and paste instead of using the link above.

https://www.livinglou.com/quiche-florentine-fresh-spinach/

Thanks for looking. I hope you all have a great week and Bon Appétit.