FLORENTINE QUICHE
Make and share this Florentine Quiche recipe from Food.com.
Provided by Roxi3617
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 652, Fat 55.5, SaturatedFat 31.5, Cholesterol 401.3, Sodium 710.4, Carbohydrate 7.9, Fiber 2.2, Sugar 1.6, Protein 32
QUICHE FLORENTINE
Quiche Florentine is a fancy way of saying spinach quiche and let me tell you - it's a fancy way of saying delicious! I'm normally a meat and cheese girl when it comes to quiche but this delicate dish with sautéed spinach and onions on top of Swiss cheese won me over!
Provided by FoodHussy
Time 1h
Number Of Ingredients 9
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
Nutrition Facts : ServingSize 1 slice, Calories 339 kcal, Carbohydrate 15.8 g, Protein 11.8 g, Fat 25.7 g, SaturatedFat 11.9 g, Cholesterol 158 mg, Sodium 664 mg, Fiber 0.8 g, Sugar 1.9 g
QUICHE FLORENTINE
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 16.5 g, Cholesterol 96.5 mg, Fat 17.5 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.6 g, Sodium 382.2 mg, Sugar 2.3 g
QUICHE LORRAINE
This is such a classic. It's the kind of recipe that takes me straight to a French bistro. Pair it with a salad of radicchio or any bitter greens and a glass of dry white wine and I would call it the finest meal. I also eat leftover quiche warmed gently in the toaster oven. You can use a store-bought crust to save time. Also, my mom always puts a dash of hot sauce in the batter to give it a little kick. Try it.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Preheat the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend. Pulse in the egg yolks and butter. (Do not overmix.) Add the ice water through the top and pulse until the dough comes together and forms a loose ball. Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper. Roll into a round, about 10 inches in diameter. Press the dough gently into the bottom and up the sides of the prepared pie plate. Ideally, there should be about an inch of excess dough hanging over the edge. Pinch the dough up to create a crimped edge. Place one sheet of parchment over the dough and fill with pie weights. Bake until lightly brown, 16 to 18 minutes. Remove the parchment paper and pie weights and let cool.
- For the quiche custard: Cook the lardons in a skillet until crispy, 5 to 8 minutes. Set aside.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl. Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet. Scatter three-quarters of the bacon over the shell, then pour the custard over the top. Bake until set and brown and bubbly on top, 25 to 30 minutes. Garnish with the remaining bacon and chives. Slice and serve.
PAIGE'S QUICHE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Set a large skillet over medium-low heat and add the butter. Fry the onions in the skillet, stirring occasionally, for about 10 minutes. Add the red and green bell peppers and continue to cook until the onions are deep golden brown, at least another 5 to 10 minutes (maybe longer). Set aside to cool.
- Preheat the oven to 400 degrees F.
- Roll out the pie crust on a floured surface and press it into a large, fluted, deep tart pan (or a deep-dish pie pan).
- Whip the cream, eggs and some salt and pepper in a large bowl, then mix in the cheese, ham and onion-pepper mixture. Pour into the pie crust.
- Put the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, 10 to 15 minutes longer. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Allow to sit for 10 to 15 minutes before cutting.
- If using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve!
- In a large bowl, gradually work the shortening and butter into the flour with a pastry cutter until it resembles a coarse meal, 3 to 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour/shortening mixture. Add the cold water, white vinegar and salt. Stir together gently until the ingredients are incorporated.
- Separate the dough into 2 pieces and place each piece into a large ziptop bag. Using a rolling pin, slightly flatten each ball of dough into a disc (about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. If you will be using the dough immediately, it's still a good idea to put it in the freezer for 15 to 20 minutes to chill.
- The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
CRAB FLORENTINE QUICHE
Make and share this Crab Florentine Quiche recipe from Food.com.
Provided by Bev I Am
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Unroll dough, separating into strips.
- Working on a flat surface, coil one strip of dough around itself in a spiral pattern.
- Add second strip of dough to the end of the first strip, pinching ends together to seal; continue coiling dough.
- Repeat procedure with remaining dough strips.
- Cover dough with a towel; let rest 20 minutes.
- Roll dough into a 13-inch circle; fit into a 9-inch pie plate coated with cooking spray.
- Fold edges under; flute.
- Sprinkle cheese over bottom of crust.
- Top with crabmeat; set aside.
- Preheat oven to 375 degrees F.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat.
- Add onion; saute 4 minutes.
- Add spinach and next 4 ingredients (spinach through pepper); cook 2 minutes or until spinach wilts.
- Arrange spinach mixture over crabmeat.
- Combine milk and egg substitute; stir well with a whisk.
- Pour over spinach mixture.
- Bake at 375 degrees F for 45 minutes or until a knife inserted in center comes out clean; let stand 10 minutes.
- Garnish with cherry tomatoes, if desired.
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