Ferndinana's Florentine Quiche Recipe

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Ferndinana's Florentine Quiche

Terry Debbie

By
@tdebb63

From Diana Davidson book "Crunch Time"


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Rating:

Serves:

8

Cook:

40 Min

Ingredients

RICE CRUST

1 large
egg
2 c
cooked rice, at room temperature
1/3 c
gruyere cheese, grated

QUICHE

1-10 oz
pkg frozen chopped spinach
2 Tbsp
unsalted butter
3 large
eggs
2 c
cottage cheese, small curd
2 Tbsp
whipping cream
1 tsp
dijon mustard
1/2 tsp
kosher salt
1/8 tsp
paprika
1/8 tsp
cayenne pepper
1/3 c
gruyere cheese, grated
1/4 c
parmesan cheese, grated

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Butter a 9 inch glass pie pan. Prepare the rice crust: Beat the egg until frothy, Add rice and cheese and stir well. Spread this mixture in the buttered pie pan. Set aside.
2
Cook the spinach according to package. Drain thoroughly, pressing all the liquid out through a stainer. Place the drained spinach in a bowl and add the butter; set aside.
3
In a large bowl; beat the eggs until frothy. Stir in the cottage cheese, cream, mustard, seasonings, and grated cheeses. Stir until well mixed. Add the buttered spinach and stir again until well mixed. Pour into the rice crust.
4
Baked about 40 minutes, until puffed, golden brown and set in center. (Check the center to be sure it is no longer liquid) Allow to cool 5 minutes. Slice and serve

About this Recipe