French Cheesy Fresh Spinach Quiche Florentine

Start by preheating your oven to 375°F (190°C). If you're using a homemade pie crust, I find it useful to chill it for at least 30 minutes to firm up the butter. This will enable the crust to hold its shape as it bakes.

While your oven preheats, chop your fresh spinach. Make sure to remove any hard stems. You can also blanch the spinach in boiling water for about 2 minutes to make it tender, which is a trick I've learned over time.

Next, roll your pie crust out if it isn't pre-rolled and fit it into a 9-inch pie dish.

The crust can hang over the edges a bit for that rustic touch. This is what they tend to do in the patisseries of rural France.

Pierce the bottom of the pie shell with a fork, this will prevent the bottom of the pie from puffing up while you bake it, which I learned the hard way!

Next, sprinkle your spinach and shredded cheeses into the pie shell. I've found that using two types of cheese, like Swiss and Cheddar, offers a good blend of flavors.

Now, onto making the custard. Whisk your eggs and cream together in a bowl, adding salt, pepper, and nutmeg to taste. The nutmeg pairs wonderfully with the spinach and really elevates the flavour. This tip was handed down from my grandma.

Pour the custard over the spinach and cheese in the pie shell, ensuring it's evenly distributed. Then, bake the quiche for 35-45 minutes or until the top is lightly browned and the custard is set.

The quiche is done when a knife inserted into the custard comes out clean.

Remove the quiche from the oven and let it cool on a wire rack for around 15 minutes before serving. This will ensure it's not runny and holds together when you slice it.