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Tomato Florentine Quiche
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5 from 1 vote

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.
Prep Time15 mins
Cook Time1 hr 10 mins
Freezing Crust30 mins
Course: Brunch, Main Course
Cuisine: American
Servings: 6 servings
Calories: 555kcal
Author: Chula King

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

  1. May use unsalted butter in place of the Crisco.
  2. 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.
  3. The best chopped spinach for this quiche is finely chopped. Roughly chopped spinach tends to dominate the flavor of the quiche.
  4. 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