You’ll crave this easy to bake Quiche Florentine after your first bite. I am always looking for recipes to impress my family with, but as a Mom, sometimes we struggle with fitting homemade foods into our schedules. That is why this will be your new favorite recipe, it is quick to prepare and you can refrigerate until you are ready to serve it the next morning. Your family will love it, you’ll save time in the morning, and feel good knowing they are eating something homemade and good for them. Don’t forget to save this post for later when they want it again!
Ingredients For Your Grocery List
1 Tbs Vegetable Oil
2 Tbs Flour
1 Package Pillsbury Premade Pie Dough
1 1/2 C Chopped Spinach
1/3 C Chopped Onions
4 Eggs
1 C Shredded Swiss Cheese
2 C Half & Half
1/4 Tsp Salt
1/4 Tsp White Pepper
1/2 Tsp (Heaping) Paprika
Kitchen Supplies You’ll Need
- Mixer
- Spatula
- Pie Dish
- Fork
- Napkins or Dish Towel (To Dry Produce)
Prepare Pie Tin
I have always found the old school way of preparing pie tins with oil then flour to be the most reliable. Pour a tablespoon of vegetable oil into the pan and coat the entire interior with your napkin. You shouldn’t see any excess oil drops or puddles, just a thin coat. After, drop a tablespoon or more of flour into the pie tin and turn it to coat it thoroughly. Give it a gentle tap over the sink to release excess flour before moving to the pie dough.
Prebake Pie Crust
If you have a family recipe for pie crust, feel free to use that. For this quiche, I have found the Pillsbury Prebaked Crust to be delicious and a huge time saver. Lay your pie crust into your tin gently. With your fork, poke about 15 holes into the bottom of the crust to prevent the bottom layer from bubbling up. Some people use pie weights to hold the base down, I like this method because it is simply easier. Prebake the pie crust at 450 Degrees for 10-12 minutes. While your crust prebakes, prepare the filling. Reduce oven temperature to 425 Degrees.
Chop Produce
Chop onions and spinach. Vegetables tend to release a lot of water when they bake so pat them dry with a paper towel or dishcloth. The less water they retain, the fluffier your quiche will be. One of my favorite tips is to sprinkle a light amount of flour onto the veggies before patting them dry, this pulls more moisture from spinach leaves etc.
Separate & Whip Eggs
Separate your egg whites and yolks. Whip the egg whites until they hold firm peaks that don’t settle. This will give volume to your quiche and again, make it soft and light. If you have trouble with the peaks, make sure there aren’t any traces of yolk or water in the bowl, that will usually prevent the peaks.
Mix Filling
Whisk your half and half and eggs together in a large bowl until fully combined and bubbles form. Add in paprika, salt, white pepper, shredded swiss, onions, and spinach. Once you have them fully combined, fold in your egg whites. Careful, if you mix them in instead of folding, your quiche will be dense. Fold them until they combine entirely. Slow and steady.
Bake Girl Bake
Cover the pie crust edges with foil to prevent them from overcooking, then fill your pie. My foil is never pretty but it gets the job done. Bake your quiche at 425 Degrees for 15 minutes. Then reduce temperature to 300 Degrees for 30 more minutes. Your pie is done once a knife can be inserted in the middle and come out clean, without runny eggs especially.
Storing Your Quiche
If you and the family even have leftovers, it should keep nicely in the refrigerator for up to three days when covered. I like to make these when I have time in the day, but store them until breakfast the next morning. They are perfect for when you have guests or family from out of town too. You can warm the pie covered in foil at 200 Degrees for 30 minutes, or just nuke a slice in the microwave for about 30 seconds at full power.
Overall
I love anything that saves me time and is better for the family. I am not a morning person, so with recipes like these, I get to sleep in a little but still be rockstar Mom. I would love to hear what other ingredients you would add, or your quiche baking tips that I may have forgotten. Comment below or send me a message in the contact form up top. I can’t wait to hear your thoughts!
Happy Baking!
Chelsey