swiss pie florentine with cheese crust
This is a quiche with a cheese crust. Occasionally I'll throw in some finely diced ham, but it is perfect as is.
No Image
prep time
20 Min
cook time
55 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 1/4 cups sharp cheddar cheese, shredded
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 cup butter, melted
- 1/2 cup onion, finely chopped
- 1 1/2 cups fresh mushrooms, sliced
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup whipping cream
- 10 ounces frozen chopped spinach, cooked and drained
- 3 large eggs, beaten
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 dash black pepper
- 3/4 cup shredded Swiss cheese
How To Make swiss pie florentine with cheese crust
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Step 1Combine the first 5 ingredients in a bowl, and stir well. Spray a 9-inch pie pan with cooking spray. Firmly press the mixture in the bottom and up the sides of the pie pan. Set aside.
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Step 2Saute the onion and mushrooms in 1/4 cup melted butter in a large skillet until tender. Add 1/4 cup flour, stirring until blended.
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Step 3Cook for 1 minute, stirring constantly. Gradually add the milk and whipping cream; cook over medium heat, stirring constantly, until the mixture is slightly thickened.
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Step 4Remove from heat. Add the spinach, eggs, Swiss cheese, 1 teaspoon salt, nutmeg, and pepper. Stir well to combine.
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Step 5Pour the mixture into the prepared crust. Bake, uncovered, at 400 degrees F for 15 minutes.
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Step 6Reduce the heat to 325 degrees F and bake for an additional 25 minutes or until set and lightly browned. Let stand 10 minutes before serving.
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