Quiche Florentine
Lindsay Metcalfe
Quiche Florentine
ingredients
- Shortcrust pastry shell
- 3 Eggs
- 1/4 Pint Milk
- 1/2 Pint Half and Half
- 3 oz Grated Cheese
- 1 Large Onion, finely chopped
- 1 Packet of chopped frozen spinach, thawed
- Salt
- Pepper
directions
- 1
For the cheese, use Gruyere, Emmenthal or other Swiss cheese for a classic taste. You can also experiment with other combinations such as Cheddar, Fontina, or Monterey Jack.
- 2
Finely chop the onion. Saute on medium low until soft and golden.
- 3
Add spinach. Mix well with the onion and saute. Add salt and pepper to taste
- 4
Place the spinach and onion mixture in the base of the pie shell.
- 5
Whisk the eggs, milk, half and half together. Add salt and pepper to taste.
- 6
Pour the egg and milk mixture over the bacon in the pie shell.
- 7
Sprinkle the top with the grated cheese.
- 8
Bake for 30-35 minutes at 375
Source: Lindsay Metcalfe
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