A light pastry crust filled with egg and spinach topped with gouda cheese. Serve with hash brown potatoes.
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4.94 from 15 votes

Florentine Quiche With Spinach

A light pastry crust filled with egg and spinach topped with gouda cheese. Serve with hash brown potatoes.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Brunch
Cuisine: French
Keyword: eggs, spinach
Method: Bake
Skill Level: Intermediate
Servings: 4
Calories: 652kcal
Author: Marilyn

Ingredients

  • 4 Large Eggs
  • 1.5 Cups Heavy whipping cream
  • 10 Ounces frozen chopped spinach, thawed & drained thoroughly
  • 1/2 Cup grated parmesan cheese
  • 1 Cup diced swiss cheese
  • 1 Cup chopped cooked ham (or 1/2 cup crumbled cooked bacon)
  • 1/2 tsp Salt
  • 1 Pkg 17.3 ounce package 2 sheets frozen puff pastry sheets thawed

Instructions

  • Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well.
  • Line a greased quiche pan with the pastry dough. I use nonstick spray. Pour the liquid ingredients into 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.

Video

Notes

For a made from scratch Pastry Crust see my All Butter Pastry Dough or use the one in this recipe.
 
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Nutrition

Serving: 1g | Calories: 652kcal | Carbohydrates: 7.9g | Protein: 32g | Fat: 55.5g | Saturated Fat: 31.5g | Cholesterol: 401mg | Sodium: 710mg | Fiber: 2.2g | Sugar: 1.6g