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Spinach quiche (Florentine)
Spinach quiche (Florentine)

Spinach quiche (Florentine)

Preparation 15 minutes
Cooking time 30 minutes
Servings 4 to 6


  • 45 ml (3 tbsp) butter
  • 375 ml (1 1/2 cups) fresh spinach
  • 1 leek, white part only, thinly sliced
  • Salt and freshly ground black pepper
  • 1 pinch of grated nutmeg
  • 4 eggs
  • 250 ml (1 cup) 35% cooking cream
  • 125 ml (1/2 cup) milk
  • 1 pastry shell, 23 cm (9 in)
  • 180 ml (3/4 cup) ham, diced
  • 250 ml (1 cup) hard cheese, Swiss-style (Gruyère, Emmenthal, Comté, Vacherin, etc.), shredded


  1. Preheat the oven to 190°C (375°F).
  2. In a large skillet, melt the butter.
  3. Cook the spinach and leek for 5 minutes.
  4. Season with salt, pepper and a pinch of nutmeg. Drain if needed.
  5. In a bowl, mix together the eggs, cream and milk. Season.
  6. Place the spinach, leek and ham in the pastry shell.
  7. Add the egg mixture and top with cheese.
  8. Bake in the oven for 30 minutes or until the tip of a knife inserted in the centre comes out clean.
  9. Set aside for 10 minutes before slicing. Serve.
Availability in stores