Individual Quiche Florentine

roaring20s b&b recipe

If you were invited to weekend at a luxury estate in the 1920s, breakfast would be provided in a dining room with the food offerings laid out on a sideboard or table. Among the offerings might be Quiche Florentine, a spinach quiche developed in France in the late 19th century. Interesting side note – it is thought that this French recipe has an Italian name because Queen Catherine de Medici brought her love of spinach from her original home of Italy when she married King Henry II of France. And thus the term Florentine became used for all dishes that involved spinach.

I’ve modified the recipe to make it crustless and provide individual servings. It is great served warm from the oven but can also be frozen. To reheat, cook at 350 direct from frozen, don’t thaw.

TOTAL TIME: Prep: 10 min. Bake: 30 min. @ 350  YIELD: 12 large or 6 extra large quiche.

Ingredients

  • 5 large eggs
  • 1 cup whipping cream (35% fat)
  • 1 cup baby spinach (55 g, washed, dried and chopped small)
  • 1 cup shredded gruyere cheese (100 g)(traditional, but can try other hard cheeses)
  • 1/8 tsp salt
  • 1/4 tsp black pepper (I like pepper, you can use only 1/8 if you prefer)
  • 1/8-1/4 cup Bisquick (or equivalent)

Directions

  1. Preheat the oven to 350 degrees F (218 degrees C).
  2. You can use either a large muffin pan (typically makes 12 muffins) or an extra large muffin pan (typically makes 6 muffins). Grease them with whatever you normally use.
  3. Put spinach, cheese, salt and pepper in a large bowl and stir to combine.
  4. Put the eggs in a smaller bowl, break the yolks and whip. Add the cream and mix together.
  5. Add egg mixture to spinach and cheese, stir to mix well.
  6. Add Bisquick and stir until there are no lumps
  7. Spoon the mixture evenly into the muffin tins. For optional yumminess, top each with a bit of additional cheese.
  8. Bake for 20 minutes. Giggle the pan to see if they are completely set, if not cook for another 5 minutes.
  9. When they come out of the oven, they will be lovely and puffy. Once the puffiness has reduced, run a knife along the edge of each one and gently remove to a cooling rack. Serve warm, or cool completely and store in the fridge or freeze.

Calories  245 kcal                                  Fat                   19g

Prep Time 10 minutes                           Protein             11g

Cook Time 30 minutes                          Total Carbs      12g        Net Carbs        11g

Total Time 30 minutes                          Fiber                1g

Servings  12 large, 6 XL                      Sugar               1g