Spinach -Is it What Makes Dishes Florentine?
You've heard of them- Chicken Florentine, Eggs Florentine, Fish Florentine- dishes that all share one common element: spinach. However, spinach itself isn't what makes the dish "Florentine".
Spinach did not originate in Florence, Italy- in fact, historians believe that its use began in ancient Persia.
According to folklore, the term became popular in the 16th century thanks to Catherine de'Medici, Italian consort to the Queen. Born in Florence, Italy, this famous noblewoman had a major affinity for the leafy green. The story says that she especially loved spinach when prepared with a creamy sauce and a plethora of herbs and spices.
Those ingredients are the key to the Florentine mystery.
Dishes prepared in the Florentine fashion are styled after Italian traditional cooking, creating a Mediterranean feel with the use of herbs like basil, parsley, and thyme, in conjunction with the rich flavor of cream and salty cheese, sometimes complemented by olives, mushrooms, or other savory fruits and vegetables.
Whether you want to pay tribute to Catherine de'Medici or have a desire to connect to your Tuscan roots, dishes a'la Florentine is a simple, hearty, and flavorful addition to the table.
Below is the recipe for a hearty, robust quiche that combines the salty bite of feta cheese with the richness of spinach, aromatic garlic, and eggs in a wonderful homemade crust. This quiche is a simple but very special way to showcase the flavor of fresh spinach. Don't be afraid to experiment, though- this dish is incredibly versatile and will turn out great with any additional vegetable or meat that your heart desires.
Spinach and Feta Quiche
Egg Blend Ingredients:
Instructions:
Preheat oven to 375 degrees Farenheit.
Arrange your pie crust in a pie pan. Scroll down to find my favorite pie crust recipe.
On medium heat, saute onion and garlic in olive oil until clear and glossy. Add in spinach, feta, broccoli, and basil. Reduce heat to medium-low, and let the cheese mingle with the other ingredients as you beat the eggs, whisk in the milk. Season with salt and pepper.
Spoon cheese mixture into the pie crust. It is tempting to smash the mixture into the bottom- don't. Instead, let the mixture remain messy, so that the eggs may incorporate easily.
Bake in the preheated oven for fifteen minutes, then sprinkle on cheddar cheese. I also like to add some hot sauce to the top at this point. During the remaining time baking, the hot sauce will incorporate itself into the entire pie without overpowering the other flavors. Also, now would be a good time to fold some foil over the crust to prevent burning.
Bake for another 35-40 minutes, then remove from the oven and let cool. For garnish, add a couple of chive flowers to the top of the quiche.
Serves six.
Butter Rich Pie Crust
Makes four crusts, so unless you have a use for all of these crusts, it's best to separate the dough into four balls and freeze the other two for future use. They'll stay fresh for about six months.
Ingredients:
Instructions:
In a large bowl, mix together dry ingredients. Slice the butter into chunks and incorporate into the flour mixture, using your hands or a pastry cutter. Blend until crumbly. In a small bowl, whisk together water and egg, then blend into the dough. Keep chilled in the refrigerator until ready to use.
Spinach did not originate in Florence, Italy- in fact, historians believe that its use began in ancient Persia.
According to folklore, the term became popular in the 16th century thanks to Catherine de'Medici, Italian consort to the Queen. Born in Florence, Italy, this famous noblewoman had a major affinity for the leafy green. The story says that she especially loved spinach when prepared with a creamy sauce and a plethora of herbs and spices.
Those ingredients are the key to the Florentine mystery.
Dishes prepared in the Florentine fashion are styled after Italian traditional cooking, creating a Mediterranean feel with the use of herbs like basil, parsley, and thyme, in conjunction with the rich flavor of cream and salty cheese, sometimes complemented by olives, mushrooms, or other savory fruits and vegetables.
Whether you want to pay tribute to Catherine de'Medici or have a desire to connect to your Tuscan roots, dishes a'la Florentine is a simple, hearty, and flavorful addition to the table.
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Below is the recipe for a hearty, robust quiche that combines the salty bite of feta cheese with the richness of spinach, aromatic garlic, and eggs in a wonderful homemade crust. This quiche is a simple but very special way to showcase the flavor of fresh spinach. Don't be afraid to experiment, though- this dish is incredibly versatile and will turn out great with any additional vegetable or meat that your heart desires.
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| Spinach Quiche |
Egg Blend Ingredients:
- 2 tbsp. olive oil
- 3 cloves of minced garlic
- 1 small onion, chopped
- 10 ounces of fresh or frozen chopped spinach
- 1 cup of chopped broccoli (if you don't have broccoli, you can use potato, mushroom, ham, or any other ingredient that will add a nice texture and flavor to the quiche)
- 6 ounces of crumbled feta cheese
- 2-3 leaves of fresh basil, minced
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
- 4 ounces of shredded cheddar cheese (for topping)
- 9-inch pie crust (You may use a store-bought crust, but I have included my favorite pie crust recipe below. The quiche will be a great deal better if you make your own crust- it's not difficult!)
Instructions:
Preheat oven to 375 degrees Farenheit.
Arrange your pie crust in a pie pan. Scroll down to find my favorite pie crust recipe.
On medium heat, saute onion and garlic in olive oil until clear and glossy. Add in spinach, feta, broccoli, and basil. Reduce heat to medium-low, and let the cheese mingle with the other ingredients as you beat the eggs, whisk in the milk. Season with salt and pepper.
Spoon cheese mixture into the pie crust. It is tempting to smash the mixture into the bottom- don't. Instead, let the mixture remain messy, so that the eggs may incorporate easily.
Bake in the preheated oven for fifteen minutes, then sprinkle on cheddar cheese. I also like to add some hot sauce to the top at this point. During the remaining time baking, the hot sauce will incorporate itself into the entire pie without overpowering the other flavors. Also, now would be a good time to fold some foil over the crust to prevent burning.
Bake for another 35-40 minutes, then remove from the oven and let cool. For garnish, add a couple of chive flowers to the top of the quiche.
Serves six.
Butter Rich Pie Crust
Makes four crusts, so unless you have a use for all of these crusts, it's best to separate the dough into four balls and freeze the other two for future use. They'll stay fresh for about six months.
Ingredients:
- 4 cups flour (I use whole wheat)
- 1 3/4 cups cold butter
- 3 tbsp sugar
- 2 tsp salt
- 1 large egg
- 1/2 cup water
Instructions:
In a large bowl, mix together dry ingredients. Slice the butter into chunks and incorporate into the flour mixture, using your hands or a pastry cutter. Blend until crumbly. In a small bowl, whisk together water and egg, then blend into the dough. Keep chilled in the refrigerator until ready to use.
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Product Recommendation: Every Autumn we buy a 50 lb sack of Prairie Gold Whole Wheat Flour. Used in the pie crust recipe above, we love it in all of our baked goods - everything from cookies to biscuits. Ground from wheat grown in Southwestern Montana, Prairie Gold is non-gmo, unbleached, and certified chemical free. It's a wholesome product you can feel good about using for all of your baking needs.
WHEAT MONTANA PRAIRIE GOLD FLOUR CASE 8-5 LB BAGS
WHEAT MONTANA PRAIRIE GOLD FLOUR CASE 8-5 LB BAGS
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