Quiche Florentine

A night in by myself made me fancy quiche florentine – it reminds me of quiche I used to serve in a cafe back in Sydney – how good the bacon smelled, and how the perfectly just-set eggy goodness wobbled when I served it.

Ingredients

  1. Pastry for one 9 inch crust pie
  2. 10 slices bacon, fried crisp and crumbled (or you can use thinly sliced ham)
  3. 1 c. shredded cheese (I use half cheddar, half gruyere)
  4. 1 pkg. frozen chopped spinach, squeezed dry
  5. 3 eggs
  6. 1 c. light cream
  7. 1/8 tsp. cayenne pepper
  8. salt and pepper to taste

Method

  1. Blind bake pastry shell for 20 minutes at 180C and let dry for 5 minutes in the oven. Reduce heat to 150C
  2. Sprinkle bacon, spinach and cheese in the pastry-lined tray
  3. Beat eggs slightly with the cream. Pour cream mixture into pie pan
  4. Bake 30-35 minutes or until knife inserted in middle comes out clean
  5. Let stand 10 minutes before serving.
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

4 responses to “Quiche Florentine

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