french quiche

This creamy, cheesy Quiche Florentine with a homemade tart dough is an elegant breakfast, lunch, or dinner. It&#39;s filled with fresh sautéed spinach and grated Gruyere cheese, and is best enjoyed alongside a big green salad. Easy to make-ahead and freezer-friendly. You will love this French quiche!

Quiche Florentine

all-purpose flour (6 oz,

sugar

salt

Tbsp (1 stick) unsalted butter

water

unsalted butter

shallots

oz fresh baby spinach (see note below)

garlic (finely chopped)

Kosher salt

tsp black pepper

heavy cream

eggs ()

Gruyere (grated)

Arugula micro greens (optional,

Make the pastry dough. Combine  6 oz (1 ¼ cups) AP flour, ½ tsp sugar, ¼ tsp Kosher salt, and 1 stick cubed butter into the bowl of a food processor fitted with blade attachment. Pulse several times, until the butter is coarsely mixed into the flour.

Pulse with ice water. Add ¼ cup ice water to the bowl, then pulse until the dough forms. It should be moist and clump together around the blade. If you squeeze it together with your hands, it will easily become uniform.

Shape, then chill. Dump the dough out onto a large piece of plastic wrap, then flatten and wrap, pressing the dough into a disk. Refrigerate for 2 hours.

Roll out the dough. Roll the dough out on a lightly floured surface to a 12&quot; round circle that is ~¼&quot; thick.

Transfer to the tart pan. Grease a 9&quot; round tart pan with baking spray, then carefully lift and transfer the rolled out dough onto the pan. Use your hands to gently press the dough along the bottom and up the sides of the pan, so it fits snuggly. Allow excess dough to hang over the sides, then use a paring knife to gently cut away any excess. The dough should be flush with the sides of the pan.

Freeze the dough (second chill). Use a fork to prick the bottom of the tart dough all over, then freeze for 1 hour. Do NOT skip this step!

Partially bake the dough. When ready, preheat an oven to 400F. Cover the chilled tart dough tightly with aluminum foil, pressing the foil into the pressed dough. Bake for 20 minutes. Carefully remove the foil, then bake for an additional 3-5 minutes, or until the dough is a light golden brown.

Make the filling. Melt 1 Tbsp unsalted butter in a large skillet over medium-high heat. Add sliced shallots, then sauté for 3-5 minutes, stirring occasionally. Add 8 oz fresh baby spinach, 1 tsp Kosher salt, and ½ tsp black pepper. Cook stirring often, about 5 minutes, until the spinach has cooked down completely.

Assemble the quiche. Place the quiche pan on a foil-lined rimmed baking sheet in case excess filling overflows. Spread the filling into the partially baked tart dough into an even layer. Sprinkle ¾ cup grated Gruyere cheese on top. In a small bowl, whisk together ¾ cup heavy cream and 2 eggs. Carefully pour the mixture on top of the filling. It should go all the way to the top.

Bake the quiche. Carefully transfer the sheet pan into the preheated 400F oven. Bake for 35-40 minutes, or until the top has puffed up slightly and is a deep golden brown. Allow quiche florentine to cool for at least 5-10 minutes before slicing. Serve immediately.

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table. 

Easy Asparagus Keto Quiche

Pieces of Green Asparagus

Eggs

Yogurt

Parsley

Camembert Cheese

(2 Cups) Shredded Mozzarella

(1 Cup) Almond Meal or flour

Tablespoon (5 grams) Garlic Powder

Prepare fathead dough

Place a pot on the stove and switch on the medium heat

Add Mozzarella

Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time

Add Almonds

When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated

Add Egg

After you are satisfied with the dough, switch the heat off completely and add egg.

Workout the dough

Knead the egg into the dough to incorporate it fully with spatula

Prepare filling

Mix Eggs, Yogurt and Parsley with a hand held mixer in a bowl.

Add asparagus pieces

Add 2 pre-cut asparagus pieces and mix again with spatula

Heat up oven

Oil your casserole ( I have used 10 inch Quiche casserole) a bit to prevent crust sticking while serving

Spread the dough

With oiled hand or base of a small Mason Jar (oiled as well) spread the Fathead dough throughout the casserole evenly. Do not forget sides as well

Make holes

Using fork, make small holes throughout the whole crust.

Add filling

Spread cheese

Cut all 8 remaining Green asparagus to half and place it on top of the filling. Once done, add the Camembert Cheese throughout the whole dish

Check video

For full instruction have a look at or video or a post with detailed steps

Bake

https://mediavine-res.cloudinary.com/video/upload/uboryopozo18f5yb2spo.mp4

This healthy, simple, and easy-to-make Easy Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish that can be made well in advance. Have it for breakfast, dinner, brunch, or any other occasion. It will always be a winner on the table.

Gruyere, Ham And Arugula Quiche

For the Quiche Crust:

pie dough

For the Quiche Filling:

Gruyere cheese, shredded

black forest ham, finely chopped

cup, packed, baby arugula, roughly chopped

eggs

half-n-half

cayenne pepper

white pepper

nutmeg

dry mustard

Quiche Florentine is a traditional French dish in which a custard of eggs, cream, cheese, and spinach is baked in a pastry shell. Delicious for breakfast, lunch, or dinner!

store-bought pie crust

butter

shallots (about 4 ounces), sliced

Dijon mustard

black pepper

spinach,

gruyère cheese

Preheat oven to 400 degrees Fahrenheit or 200...

Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius, and place your baking rack on the bottom slot of your oven.

Unroll your pie crust and line a 9-inch...

Unroll your pie crust and line a 9-inch pie plate or tart pan.

If necessary, trim the edges of your dough...

If necessary, trim the edges of your dough so they don’t hang much over the edge of your pan. Fold the edges of the crust back and under so that you form a border at the top that does not go much over the edge of the pan. Any crust around those edges will just snap off when you try to remove the quiche slices.

Next, use a fork to prick the crust...

Next, use a fork to prick the crust all over the bottom of the pan.

Line the crust with parchment paper and cover...

Line the crust with parchment paper and cover with pie weights, or raw rice or beans. This will ensure the bottom doesn’t puff up as it bakes.

Bake on the bottom oven rack for 20...

Bake on the bottom oven rack for 20 minutes, then remove the parchment and weights, and bake for an additional 5 minutes. The edges of the crust should be golden, and the middle should no longer look raw.

While the pie shell is baking, heat butter...

While the pie shell is baking, heat butter in a small skillet over medium heat.

Add shallot slices and sauté for about 5-8...

Add shallot slices and sauté for about 5-8 minutes, until starting to brown. Remove from heat.

Whisk together eggs, cream, mustard, salt, and pepper...

Whisk together eggs, cream, mustard, salt, and pepper in a large bowl.

When crust has been removed from oven, spread...

When crust has been removed from oven, spread the shallot slices on top, followed by the spinach, and half of the gruyère cheese.

Pour in the egg mixture.

Sprinkle with remaining cheese and grate nutmeg over...

Sprinkle with remaining cheese and grate nutmeg over the top.

Bake for 25-30 minutes on the bottom oven...

Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.

Wait to slice the quiche for at least...

Wait to slice the quiche for at least 10-20 minutes—this will allow the quiche to fully set, and you’ll get cleaner slices.

Serve either warm or at room temperature.

Authentic French Quiche Lorraine RecipeThis authentic French Quiche Lorraine recipe has a flaky butter crust, smoky bacon, and a silky egg custard. The traditional no-cheese filling is rich, simple, and perfect for breakfast, brunch, lunch, or dinner.

Authentic French Quiche Lorraine Recipe

(155 g) all-purpose flour

(45 to 60 ml) ice-cold water

(170 g) smoked bacon, diced

(360 ml) heavy cream

(120 ml) whole milk

Salt and black pepper,

(115 g) grated Gruyère, optional for the American-style version

Make the pastry dough

Add the flour and salt to a large mixing bowl and stir them together. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces of butter. These small butter pieces will melt in the oven and create flaky layers. Add the cold water 1 tablespoon at a time, mixing gently after each addition. Stop as soon as the dough holds together when pressed. Do not knead it, because too much mixing can make the crust tough.

Chill the dough

Shape the dough into a flat disk and wrap it tightly. Refrigerate it for at least 30 minutes. Chilling allows the flour to absorb the water and keeps the butter cold. If the dough is warm when it enters the oven, the crust may shrink or lose its flaky texture.

Preheat the oven and baking sheet

Place a large baking sheet on the middle oven rack and preheat the oven to 375°F (190°C). Heating the sheet pan before the tart goes into the oven gives the bottom crust strong heat from the start. This is one of the easiest ways to prevent a soggy base.

Roll and shape the crust

Lightly flour your work surface and rolling pin. Roll the chilled dough into a circle slightly larger than a 9-inch tart pan. Lift the dough carefully and place it inside the pan without stretching it. Press it gently into the corners and sides, then trim the extra dough. If the pastry feels soft or warm, chill the shaped crust for 10 minutes before baking.

Blind bake the crust

Line the pastry with parchment paper and fill it with pie weights or dried beans. Place the tart pan on the hot baking sheet and bake for 15 minutes. Carefully remove the parchment and weights, then bake the uncovered crust for another 10 minutes. The base should look dry and lightly golden. A pale, soft crust needs a few more minutes before the wet filling is added.

Cook the bacon

While the crust bakes, place the diced bacon in a skillet over medium heat. Cook until it is crisp and lightly browned, stirring from time to time so it cooks evenly. Move the bacon to a paper towel-lined plate with a slotted spoon. Drain it well because extra grease can soften the crust and make the filling feel oily.

Prepare the egg white seal

Crack the eggs into a bowl, but save about 1 tablespoon of egg white in a separate small dish before whisking the custard. As soon as the blind-baked crust comes out of the oven, brush the hot bottom and sides with the saved egg white. The heat will set it quickly and create a thin seal between the pastry and the custard.

Make the custard

Whisk the eggs, heavy cream, whole milk, nutmeg, salt, and black pepper until smooth. Mix just until everything is fully combined. Avoid beating in too much air, because large bubbles can make the baked filling look uneven. The mixture should be pale, smooth, and easy to pour.

Assemble the quiche

Scatter the drained bacon evenly over the sealed hot crust. Placing the bacon directly on the pastry creates another small barrier against moisture. For the optional cheesy version, sprinkle half of the Gruyère over the bacon. Slowly pour in the custard so the bacon stays spread across the crust. Add the remaining cheese on top, if using.

Bake the Quiche Lorraine

Reduce the oven temperature to 350°F (175°C). Keep the tart pan on the preheated baking sheet and bake for 35 to 45 minutes. Begin checking near the 35-minute mark. The edges should look set and may puff slightly, while the center should still jiggle gently like set gelatin. It should not slosh like liquid. If you use a thermometer, the center should reach about 170°F (77°C).

Rest before slicing

Move the quiche to a cooling rack and let it rest for at least 45 minutes. This step is important because the hot custard continues to set as it cools. Cutting it too early can make even a fully baked quiche look runny. After resting, the slices should hold their shape while the filling stays smooth and soft.

Serve

Remove the quiche from the tart pan, slice it into wedges, and serve warm or at room temperature. Pair it with a green salad, roasted vegetables, or fresh fruit. For the best texture, avoid serving it straight from a very hot oven.

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Quiche Florentine

Easy Asparagus Keto Quiche

Gruyere, Ham And Arugula Quiche

Quiche Florentine

Authentic French Quiche Lorraine Re...

Top 5 french quiche recipes from across the web

The most viewed french quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quiche Florentine

Easy Asparagus Keto Quiche

Gruyere, Ham And Arugula Quiche

Quiche Florentine

Authentic French Quiche Lorraine Re...

The most viewed french quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine