Best Classic Quiche Florentine (Easy Spinach Quiche)

Method12 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 400°F (about 200°C). Have a 9-inch pie dish ready.

2. 2

   Step 2: Rub the 100 g cold cubed butter into the 200 g all-purpose flour and pinch of crust salt until the mixture is crumbly.

   Uses 100 g cold butter, cubed · 200 g all-purpose flour · 1 pinch salt for the crust

3. 3

   Step 3: Gradually add cold water to the crumbly pastry mixture, using only enough of the quarter-cup supply to form a non-sticky ball. Wrap and refrigerate for about 20 minutes. Prepare the vegetables and custard in the following steps while the dough chills.

   Chill pastry · 20 minUses All butter, flour and crust salt combined in step 2 · Up to ¼ cup cold water, added gradually only as needed

4. 4

   Step 4: Clean the fresh mushrooms (1 cup) with a damp towel, trim the ends of the stalks and slice them evenly.

   Uses 1 cup fresh cremini or white button mushrooms

5. 5

   Step 5: Rinse the fresh baby spinach (1 cup), drain well and roughly chop it.

   Uses 1 cup fresh baby spinach

6. 6

   Step 6: Heat the tablespoon of olive oil (1 tbsp) in a pan over medium heat. Add the sliced mushrooms and chopped spinach and sauté for about 4–5 minutes, until the mushrooms soften and the spinach wilts. Let excess moisture evaporate so the filling is not watery. Set aside.

   Sauté vegetables · 4 minUses 1 tbsp olive oil · All mushrooms sliced in step 4 · All spinach chopped in step 5

7. 7

   Step 7: Whisk the four medium eggs in a bowl, then whisk in all 125 ml milk and 125 ml heavy cream. Season with filling salt and black pepper to taste.

   Uses 4 medium eggs · 125 ml milk, 2% fat · 125 ml heavy cream · Salt to taste for the filling · Black pepper to taste for the filling

8. 8

   Step 8: Once the dough has chilled for about 20 minutes, press it directly into the 9-inch pie dish with your palms, covering the base and shaping the edges. This version uses the author’s direct-press method and does not require blind baking.

   Uses All pastry dough made and chilled in step 3

9. 9

   Step 9: Spread all of the cooked spinach and mushroom filling over the uncooked pastry base.

   Uses The pastry case lined in step 8 · All vegetables sautéed in step 6

10. 10

    Step 10: Pour all of the egg, milk and cream custard over the vegetable-filled pastry case. Sprinkle the cup of shredded vegetarian cheddar (1 cup) over the top.

    Uses The pastry case and cooked vegetables assembled in step 9 · All seasoned custard whisked in step 7 · 1 cup shredded cheddar cheese, made with vegetarian rennet

11. 11

    Step 11: Bake the assembled quiche in the preheated 400°F (about 200°C) oven for about 30 minutes, until the crust and top are golden and the custard is set. Check that the centre reaches 160°F (71°C); continue baking if needed.

    Bake quiche · 30 minUses The complete quiche assembled in step 10

12. 12

    Step 12: Let the baked quiche settle until it can be sliced neatly, then cut into eight slices and serve. Add a separately prepared green salad or soup if desired.

    Uses The fully baked quiche from step 11 · Ready green salad, optional serving side · Ready soup, optional alternative serving side