Florentine Crusted Quiche
It’s nice to enjoy a really tasty quiche that you know is totally healthy for you as well as light caloric wise. Thinking about this crust, which is made with spinach, chard, or any of that similar green leafy veggie, Catherine de Medici of the early 16th Century comes to mind. She was an amazing woman for her time and age and still today would be. When she became queen of France, she so loved her spinach that she insisted it be served for every one of her meals. Catherine originally haled from Florence, Italy and therefore, her many spinach dishes created and made with spinach by her French chefs were named Florentine. So full circle here—you can see why I’ve named this quiche Florentine Crusted Quiche.
- 2 Tblsp. Olive Oil
- 1/2 Onion sliced very thin
- 1 ½ C. thinly sliced mushrooms
- 1 C. washed and packed chopped spinach, chard or any other green that suits your fancy
- 1/2 Tsp. salt and black pepper
- 2 Tblsp. cornmeal
- 2 Tblsp. water
- 6 eggs
- 1/2 C. milk or half-half or cream—can be fat-free—up to you. Of course, the richer the yummier
- 1/4 Tsp. salt and black pepper
- 1/4 Tsp. nutmeg or another of your favorite spice to accommodate your cheese choice
- 3/4 C. of your favorite shredded cheese
- 3/4 C. diced ham or bacon bits or whatever suits your fancy (optional)
General Initial Directions:
- Pre-heat the oven to 350. Place one rack in the middle position.
- Oil or spray a 9-inch cooking dish that will accommodate a quiche.
- In a large skillet heat the olive oil and then add the onion stirring till nice it is brown and glossy (about 3-4 minutes); then add the mushrooms and stir them until well moistened and browned (about 5 minutes); then add your greens and S&P and cook till the greens are nicely wilted; then add the cornmeal and water and stir till the total mixture is well blended.
- 2. Press the above on the bottom and up the sides of your prepped cooking dish.
- Beat eggs, cream and S&P thoroughly.
- Fold in cheese and diced ham or bacon.
- Pour filling into your prepared dish.
Very Final Directions:
- Place the quiche on the middle rack in the oven for about 1 hour. Test the middle for it being done with a toothpick or fine knife for it to come out clear.
- Let the quiche sit for 10-15 minutes before serving.
Thanks Margot! This is one of my favorites for breakfast, lunch or dinner. In fact, just finished eating a florentine quiche this morning which I did not make. Now, I can make my own! Pam
Enjoy Pam. I’m going to do the same thing this morning. Have a good Sunday and thanks for the comment. Margot