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Florentine Quiche
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Rating: 4.9/5 (34 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 250
% Daily Value**
Total Fat 16g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 119mg
Sodium 276mg
Total Carbohydrate 14g
Dietary Fiber 1g
Sugars 1g
Protein 14g
Vitamin A  22%Vitamin C  6%
Calcium  28%Iron  6%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Florentine Quiche

Date Added: November 05, 2018
A simple quiche recipe with ricotta as the cheese of choice.


1 Pie Crust 9-inch
10 oz Spinach Frozen chopped thawed
1 tablespoon Butter
1 cup Onion , minced (1 large )
15 oz Ricotta Cheese carton milk
2 Eggs , slightly beaten
1/4 cup Parmesan Cheese grated
1/8 teaspoon Nutmeg grated
Salt to taste
Ground Pepper to taste
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1. Pre-heat oven to 400 degrees.

2. Turn the spinach into a colander and press to remove moisture.

3. Prick sides and bottom of pastry shell. Place foil on bottom surface, weigh down with handful of dry beans or raw rice, and bake 10 minutes in oven. Cool shell. Turn oven down to 350.

4. In 9 inch or larger fry pan, heat butter until hot and cook onion until soft, but not brown, stirring often. Stir in spinach. Continue stirring a few minutes over low heat. Mixture will look dry.

5. Remove from heat. Combine spinach mixture with the rest of the ingredients (ricotta, eggs, parmesan, nutmeg salt, pepper). Spoon into pie shell.

6. Bake for 35-40 minutes in pre-heated 350 degree oven. Set quiche on a rack and let stand 10 minutes before serving.

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Dietary Notes:
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, MSG, Cheese, Onion allergies.
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