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Wednesday, September 14, 2011

Quiche Florentine

Quiche Florentine

  • 1 9-inch deep dish pastry crust, unbaked*
  • 1 yellow onion
  • 250 g white mushrooms
  • olive oil for frying
  • 5 large eggs
  • 250 g frozen chopped spinach
  • 125 g two-year-old cheddar cheese
  • 125 g feta cheese


* Store-bought or make your own Shortcrust Pastry or Whole Wheat Pastry


Preheat oven to 425°F.
Dice onions and fry until they're soft.
Wash and slice mushrooms. Add them to the pan with the onions and cook until most of the liquid has evaporated and the mushrooms are browned.
Quiche Florentine 1

Beat eggs in a large bowl.
Defrost spinach and allow to sit in a colander for a few minutes to drain excess water.
Grate cheddar and crumble feta.

Add spinach, cheeses, and cooked mushrooms and onion to the eggs and mix all ingredients together.
Pour mixture into pie shell.
Place pie plate onto a larger baking sheet to catch any liquids which may spill off the top of the pie during cooking.
Bake at 425°F for 30 to 40 minutes or until crust is lightly browned and filling is set.
Remove pie from oven and allow to sit a few minutes before serving.

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