Favourite Vegetarian Florentine Quiche
This vegetarian Florentine quiche is a classic made with an easy pie crust filled with mushrooms, spinach, cheese and eggs. It's a simple and delicious French meal!
Servings: 6 slices
For the crust
- a little less than ½ cup butter, softened (cut in cube packed) 100g
- 1 and ⅓ cup flour 200g
- 1 pinch salt
- ¼ cup water or less
For the filling
- 1 tablespoon olive oil
- 1 cup mushrooms
- 1 cup spinach
- 4 eggs medium
- 100 ml milk 2%
- 100 ml heavy cream
For the crust
Mix the butter, the flour and salt together until it is crumbly.
Add in the water gradually as you might need a few drops less. Form into a ball and set in the fridge for 20 minutes or so.
Roll the dough on a lightly floured surface.
For the Quiche filling
Clean with a damp paper, clean the mushrooms and slice them up.
Clean and chop the spinach.
In a hot pan, with some olive oil, sauté the mushroom and spinach for about 4-5 minutes on medium heat.
Spread on the crust. Set aside.
In a bowl, whisk the eggs and add in the milk and the heavy cream. Mix and add salt and pepper to taste.
Pour the mixture over in the crust with the spinach and mushrooms. Sprinkle the cheese over.
Bake in the oven for 30 minutes or until the crust is golden and the top also.
Slice and enjoy!
Calories: 372kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 203mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1372IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg