How to Make Chicken Florentine Keto

Quiche Florentine

This chicken florentine recipe is creamy, hearty and transforms boring chicken breast and bland spinach into a delicious dinner everyone will love!

Recipe Summary Quiche Florentine

A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.

Ingredients | Chicken Florentine Keto

1 (9 inch) unbaked pie shell

1 (10 ounce) package frozen chopped spinach

1 (8 ounce) package Swiss cheese, diced

2 tablespoons all-purpose flour

1 cup nonfat milk

3 medium eggs

½ teaspoon salt

⅛ teaspoon ground black pepper

1 pinch ground nutmeg

Directions

Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.

Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.

Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.

Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.

Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.

To freeze ahead, bake quiche only 40 minutes, wrap tightly in foil, and freeze. To serve, thaw and bake for 15 to 20 minutes at 350 degrees F (175 degrees C). Be sure it's completely thawed, or it might not heat up clear through. Individual slices also freeze well.

Info | Chicken Florentine Keto

prep: 10 mins cook: 1 hr 5 mins total: 1 hr 15 mins Servings: 8 Yield: 1 9-inch quiche

TAG : Quiche Florentine

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