Begin by preheating your oven to 425 degrees Fahrenheit. This is an important step as you want a hot oven to ensure the pie crust cooks properly.
Take the frozen pie crust out of the freezer and allow it to thaw slightly. Once it’s pliable, use a fork to prick the bottom and sides. This prevents the crust from puffing up during baking. If you have pie weights or dried beans, consider using them for an extra flat crust.
Place the crust in the preheated oven on the lower third rack. Bake it for 15 to 20 minutes, or until it begins to turn golden brown. Once done, take it out and set it aside to cool slightly.
While the crust is cooling, grab a mixing bowl and whisk together the eggs, milk, and heavy cream. Make sure to whisk thoroughly until the mixture is smooth and well combined.
Next, crumble the chèvre into the egg mixture with your fingers. Then add the spinach, chopped shallots, kosher salt, and black pepper. Mix everything until just combined; don’t worry if some chunks of cheese remain, as they will melt and create pockets of flavor in the final dish.
Now, it’s time to lower your oven temperature to 400 degrees Fahrenheit. Carefully pour the egg mixture into the pre-baked crust. If you notice cracks in the crust, don’t fret; this won’t affect the final result.
Slide the quiche back into the oven and bake for approximately 50 minutes. You’ll know it’s done when the center is set but has a slight jiggle. This indicates a perfectly custardy texture.
Once baked, remove the quiche from the oven and let it cool for 5 to 10 minutes. This cooling time helps the filling set further, making it easier to slice.
Before serving, consider garnishing with fresh thyme leaves for an aromatic touch. Slice and enjoy your beautiful Quiche Florentine!
