Tomato Florentine Quiche
Tomato Florentine Quiche is full of cheesy goodness and is perfect for brunch, lunch or a light dinner. Reheated leftovers are just as good the next day.
Servings: 6 servings
Calories: 555kcal
Ingredients
Crust
- 1 ½ cups (7.5 ounces, 213 grams) all-purpose flour
- ½ teaspoon granulated sugar
- ½ teaspoon Kosher salt
- 5 Tablespoons (2.5 ounces, 71 grams) unsalted butter, cold and cut into small pieces
- 5 Tablespoons (2.5 ounces, 71 grams) vegetable shortening, cold and cut into small pieces (See Tip 1)
- ¼ cup (2 ounces, 56 grams) ice water
Quiche
- 14.5 ounce can Petit Diced Tomatoes, drained
- 2 Tablespoons Italian bread crumbs
- 3 large eggs
- 1 cup half and half
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- ½ cup (2 ounces, 56 grams) Monterey Jack cheese, shredded
- ½ cup (2 ounces, 56 grams) extra sharp Cheddar cheese, shredded
- 10 ounce package frozen chopped spinach, thawed and squeezed dry (See Tips 2 and 3)
- ¼ cup crumbled bacon (4 to 5 slices)
Instructions
Crust
- Add flour, sugar and salt to bowl of food processor fitted with steel blade. Pulse 4 or 5 times to combine. Add butter and Crisco; pulse to combine until mixture resembles coarse meal, about 8 or 9 pulses. Add water. Pulse 3 or 4 times, just until mixture comes together.
- Empty dough mixture into a 9-inch quiche pan with removable bottom. Gently press the dough into the quiche pan and up the sides to create the crust. Smooth out using a straight-sided measuring cup. Cover with plastic wrap and freeze for at least 30 minutes.
- Preheat oven to 400°F.
- Pierce crust all over with a fork. Line with parchment paper and fill pan with dried beans or other pie weights. Bake at 400°F for 30 minutes. Remove parchment paper and dried beans.
Tomato Florentine Quiche
- Reduce oven temperature to 375°F.
- Combine drained Petit Diced Tomatoes and Italian bread crumbs in small bowl; set aside.
- Whisk together the eggs and half and half. Add salt, pepper, basil, cheeses, spinach and bacon. Stir to combine. Fold in tomato/bread crumb mixture.
- Pour into prepared quiche crust. Bake at 375°F for 40 minutes. Remove from oven. Allow to cool for 20 minutes before servings.
- Yield: 6 servings. (See Tip 4)
Notes
- May use unsalted butter in place of the Crisco.
- I start by squeezing the spinach with my hands to remove excess liquid. Then, I place the spinach in doubled paper towels and continue squeezing to remove the liquid. You want to be sure that all of the liquid has been squeezed out.
- The best chopped spinach for this quiche is finely chopped. Roughly chopped spinach tends to dominate the flavor of the quiche.
- Leftovers, if any can be reheated in a 350°F oven for 10 to 15 minutes.
Nutrition
Calories: 555kcal | Carbohydrates: 38g | Protein: 19g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 900mg | Potassium: 528mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6442IU | Vitamin C: 9mg | Calcium: 306mg | Iron: 4mg