A recipe for quiche Florentine from my mother.
Leftovers can be held several days in refrigerator and reheated.
Ingredients
- unbaked pie shell: 1 piece (9 inch)
- frozen chopped spinach: 1 pack (10 ounce pack)
- Swiss Cheese: 1 pack (8 ounce pack, diced)
- all-purpose flour: 2 Tbsp
- nonfat milk: 1 cup
- medium eggs: 3 piece
- salt: 0.5 tsp
- ground black pepper: 0.125 tsp
- pinch ground nutmeg: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
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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).
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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.
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Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
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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.
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Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.
