Chloe Belle

springtime brunch

Quiche Florentine

4 large eggs

9-inch pie crust

1 1/2 cups heavy cream

5oz spinach, sautéed

2 cups sharp white cheddar cheese, shredded

1/2 cup Parmesan cheese, grated

extra virgin olive oil or ghee, for sautéing

salt & black pepper

Preheat the oven to 350°F.

Heat a pan over low-medium heat. Add oil, or ghee, to coat and sauté the spinach. As soon as the spinach begins to wilt, promptly remove and set aside to rest.

In a bowl, whisk together the eggs and heavy cream, including salt & pepper, as desired. Add 1 3/4 cups sharp cheddar cheese and the Parmesan cheese, then mix to incorporate. Add the spinach and mix again.

Sprinkle 1/4 cup sharp cheddar cheese onto the bottom of your pie crust, then pour in the filling. If necessary—use a spoon to shift bits of the filling that may have clumped together.

Bake at 350°F for 40-45 minutes.

Allow the quiche to cool & set for a *minimum* of 30 minutes. Slice and serve warmed or cold.