Ingredients
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup cold unsalted butter, cubed
2-3 tablespoons ice water
Spinach
Feta cheese
Cooked ham
Cheddar cheese
Mushrooms
Swiss cheese
Bacon
Onion
Eggs
Heavy cream
Salt
Pepper
Gruyere cheese
Garlic
Fresh spinach leaves
Milk
Nutmeg
Directions
In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.Groceries
Sauté spinach with garlic and mix it with crumbled feta cheese.
Dice cooked ham and shred cheddar cheese for filling.
Sauté sliced mushrooms with onions and mix them with Swiss cheese.
Preheat oven to 375°F (190°C). Roll out the chilled quiche crust and press it into a 9-inch pie dish.
Cook bacon until crispy. Sauté onions until soft. Whisk together eggs, heavy cream, salt, and pepper. Stir in bacon, onions, and Gruyere cheese. Pour mixture into crust.
Bake Quiche Lorraine for 35-40 minutes, until set and golden brown. Allow to cool before serving.
Preheat oven to 375°F (190°C). Roll out the chilled quiche crust and press it into a 9-inch pie dish.
Sauté chopped onions and garlic until soft. Add spinach leaves and cook until wilted. Whisk together eggs, milk, salt, pepper, and nutmeg. Add spinach mixture and Gruyere cheese. Pour into crust.
Bake Quiche Florentine for 35-40 minutes, until set and golden brown. Let cool slightly before serving.
Nutrition Facts
Calories:
350
Fat:
22
Carbohydrates:
25
Protein:
12
Sodium:
600
Fiber:
3
Sugar:
2
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