Quiche Florentine 4 eggs, 1 ½ cups heavy whipping cream, 10 ounces frozen chopped spinach , thawed & drained thoroughly, ½ cup grated parmesan cheese, 1 cup diced swiss cheese, 1 cup chopped cooked ham (or 1/2 cup crumbled cooked bacon), ½ teaspoon salt Directions: Beat eggs. Add cream; beat more. Add remaining ingredients. Mix well. Pour into a greased (I use non-stick spray) pie/quiche pan. Bake at 350 degrees for 30 - 40 minutes or until eggs are set and top is lightly browned.

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Press each pie crust circle into the mini muffin pan, and use a fork to flute the edges at the top. Fill each mini pie with the quiche filling to just below the top of the pie crust. Bake for 20-25 minutes.

Though this dish calls for spinach and mushrooms, you can add broccoli, asparagus, and any other veggies you love.

Caprese Florentine Quiche -Fresh basil, Ore-ida shredded hash brown potatoes, Roma tomatoes, Fresh Spinach, Eggs, Salt & pepper, Butter, Half & half, Mozzarella.

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Florentine Quiche- 2 of my family's favorite ingredients, bacon & spinach; this will be a great addition to our recipe book!

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Roll out pie crust to about 1/4 inch thickness on a flat surface lightly dusted with flour. With a circular cookie cutter (3 inch works best), cut out circles from the pie crust dough.

Two types of Quiche and French Onion Soup at La Madeleine French Country Cafe. Choices are: Quiche Florentine - eggs, spinach, an...

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