Name: Big City Bread Cafes QUICHE FLORENTINE Recipe
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 cups all-purpose flour; 6 tbs unsalted butter; 3 tbs cold water; 0.25 tsp salt; 10 oz frozen spinach (thawed and well-drained); 1 tbs unsalted butter; 1 each shallot, finely chopped; 1 each garlic clove, minced; 4 oz cream cheese, softened; 1 cup gruyère cheese, grated; 4 each eggs; 0.75 cups whole milk; 0.25 cups heavy cream; 0.125 tsp nutmeg, ground; 0.75 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp olive oil; 0.5 cups apple cider vinegar; 0.5 cups granulated sugar; 1 each apple, peeled, cored and diced (medium); 1 tbs unsalted butter; 1 tsp fresh thyme leaves; 0.125 tsp salt; 0.25 cups gruyère or parmesan, grated (for sprinkling); 4 each fresh thyme sprigs

Method

Crust

1
Make dough
In a bowl or food processor, combine 1.5 cups flour and 0.25 tsp salt. Cut in 6 tbs cold unsalted butter until mixture resembles coarse crumbs. Add 3 tbs cold water, 1 tablespoon at a time, mixing until dough just comes together. Do not overwork.
2
Chill and blind-bake
Form dough into a disk, wrap and chill in refrigerator 30 minutes. Preheat oven to 400°F (200°C). Roll chilled dough on lightly floured surface to a 11-inch circle and fit into a 9-inch (23 cm) tart/quiche pan with removable bottom, pressing into edges. Trim excess. Line pastry with parchment and fill with pie weights or dried beans. Bake blind for 15 minutes. Remove weights and parchment and bake 8–10 more minutes until lightly golden. Reduce oven to 350°F (175°C). Let crust cool slightly.

Filling

3
Prepare spinach
Squeeze thawed spinach in several changes of paper towel until very dry (important to prevent a watery quiche). Roughly chop and set aside.
4
Sauté aromatics
Heat 1 tsp olive oil and 1 tbs unsalted butter in a skillet over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, sauté 2–3 minutes until translucent and fragrant but not browned.
5
Combine spinach and cheeses
Add chopped spinach to the skillet to warm through for 1–2 minutes, season with a pinch of salt. Remove from heat and let cool slightly. In a bowl, whisk together 4 eggs, 0.75 cup whole milk and 0.25 cup heavy cream until smooth. Stir in 4 oz softened cream cheese until incorporated, then fold in 1 cup grated gruyère, the cooled spinach mixture, 0.125 tsp ground nutmeg, 0.75 tsp salt, and 0.5 tsp freshly ground black pepper.
6
Fill and bake
Pour the filling into the prebaked crust and smooth the top. Sprinkle 0.25 cup grated gruyère or parmesan over the surface. Bake at 350°F (175°C) for 30–35 minutes, until the center is just set (a slight jiggle is okay) and top is golden. Remove from oven and cool 10–15 minutes so it sets further.

Apple Gastrique

7
Cook apples and reduce
While the quiche bakes, make the apple gastrique. In a small saucepan, melt 1 tbs unsalted butter over medium heat. Add 1 diced medium apple and sauté 3–4 minutes until starting to soften. Stir in 0.5 cup granulated sugar and 0.5 cup apple cider vinegar. Add 1 tsp fresh thyme leaves and 0.125 tsp salt.
8
Simmer to glaze
Bring mixture to a gentle simmer and cook, stirring occasionally, until the vinegar and sugar reduce to a glossy syrup and the apples are tender, about 8–12 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly — the gastrique will thicken as it cools. If it becomes too thick, thin with 1–2 tsp water.

Finish / Serve

9
Plate
Slice the quiche and spoon 1–2 tablespoons of warm apple gastrique over each slice (or serve the gastrique alongside in a small spoon or ramekin). Garnish with fresh thyme sprigs. Serve warm or at room temperature.

Quiche Florentine Recipe

Ingredients

Crust

Filling

Apple Gastrique

Finish / Garnish

Method

Crust

Make dough

Chill and blind-bake

Filling

Prepare spinach

Sauté aromatics

Combine spinach and cheeses

Fill and bake

Apple Gastrique

Cook apples and reduce

Simmer to glaze

Finish / Serve

Plate

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