Quiche Florentine

Being a pastry chef, you do need that break from sugar at times. My biggest fear entering this industry has been ending up with diabetes and hence as most of you’ll know, I don’t eat most of the things I bake. But as humans, we have our cravings and I must admit, all things buttery is something really hard for me to resist.

The chill autumn evenings in Melbourne makes you feel lazy and want to cook quick, simple dishes.
That’s when I decide to empty out my fridge and get dinner ready.

Few weeks ago in school, we learned to make quiche. I’ve tried it previously back in India and also taken orders for the same, but doing it again in school made me learn so many techniques and we used a robot coupe for the Royale. Never used these equipments before at home.
We did two types- Quiche Florentine and Quiche Lorraine.
Even though the latter contains bacon(makes it more tastier), I decided to make the vegetarian version just because spinach makes me stronger =D

I haven’t been a fan of spinach growing up but started to love it when thrown into pies and tarts and all things buttery. Another confession I have to make. I’m totally obsessed with the quality of Aussie butter. All my experiments with it turn out soooo gooood.
For this recipe, I purposely used a little extra to make the crust short and flaky. That’s how I like eating my quiches. Not to forget a thin crust.

The filling is all a crack up, using whatever I could find in the fridge. I would strongly recommend using baby spinach and please try to not overcook it because all the nutrition gets lost. I’ve also used Gruyère cheese even though it’s frightfully expensive($10.99 for 195g at Woolies)because it elevates the dish along with my Indian touches of spice.

A meal in itself. How about giving it a try and letting me know how it turns out?

Print Recipe
Quiche Florentine
A healthy, great vegetarian option and lip-smacking dish for the lazy host.
Cuisine french
Prep Time 20 minutes
Cook Time 45 minutes
Cuisine french
Prep Time 20 minutes
Cook Time 45 minutes
  1. Place the flour and salt in a bowl.
  2. Using your fingers, rub the butter into the flour so that it resembles a breadcrumb sort of texture.
  3. Add the egg yolk and water. Mix well until it all comes together.
  4. Knead gently until a ball of dough forms. Wrap the dough in cling film and leave it to rest in the fridge for at least one hour.
  5. Sprinkle the work surface lightly with flour and rub the rolling pin with flour.
  6. Take the pastry out of the fridge and roll it about 2mm thick.
  7. Roll using even pressure and gentle strokes, giving the pastry a quarter turn after each roll.
  8. Occasionally, flip it over to ensure that the pastry is not sticking and dust more flour on the surface as needed.
  9. Using your rolling pin, transfer the pastry to a tart shell. Gently ease it against the sides and into the bottom edges.
  10. Trim the top edges with a knife and pinch over the top of the tart shell to prevent shrinkage down into the tin when you cook it.
  11. Chill the pastry shell in the freezer for about 10 minutes until it is hard.
  12. Preheat the oven to 190 degrees C.
  13. Cover the pastry with baking paper. Allow it to come over the sides of the tart and fill the centre with rice.
  14. Put in the oven for about 15 minutes or until it gets golden brown. Brush with egg wash and bake for another 5 minutes. Remove and allow it to cool.
  15. For the filling, heat oil in a pan and sauté the onions until golden brown. Add the spinach leaves to wilt, followed by parsley and oregano. Toss around for about 5 minutes. Remove from heat and add the rosemary.
  16. In a bowl, beat the eggs and stir in the cream.
  17. Season with the garlic, corriander, turmeric, nutmeg, chilli flakes, salt and pepper.
  18. Sprinkle half of the cheese over the pre baked quiche base.
  19. Pour in Royale and sprinkle remaining cheese over.
  20. Bake for about 15 minutes at 180 degrees until the Royale looks firm.
  21. Serve hot.
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