Try this delicious whole wheat quiche florentine for a yummy breakfast, lunch or dinner!
Yesterday was Pi Day! I had fun making a yummy whole wheat quiche florentine to share with friends which was a total hit, so I thought I’d share the recipe and video of me making it with you here today!
Disclosures: None. This post was not created in partnership with any product or brand.
What makes this quiche florentine so great
What’s great about making this quiche florentine is you literally throw all of the ingredients into one bowl, which makes clean-up a breeze. On the nutrition side of things, this recipe is high in protein and significantly lower in saturated fat and calories than a traditional quiche because it has less cheese than a traditional quiche, and I swapped fat-free half & half in place of heavy cream. I bumped up the fiber by using a whole wheat pie shell and by adding in as much fresh chopped spinach as possible without causing a veggie volcano (I’ve done this before by getting way too excited about my fillings, whoops!).
When should you serve quiche florentine?
Umm… always! Quiche florentine is very well-rounded, literally. You can serve it at breakfast, lunch, brunch, dinner… basically any time! This recipe is vegetarian (for my lacto-ovo folks!) and is even a hit with the kids. The prep time on this recipe is really short, about 10 minutes, making it an easy weekday meal, but it’s also beautiful enough to be served as a thoughtful menu item with guests. Like really, it looks like you spent a long time on it… little do they know.
How to choose a pie crust
You can definitely make a whole wheat pie crust from scratch, with either a normal whole wheat flour or a white whole wheat flour (white whole wheat will be a little milder in flavor but still has the nutritional boost). In this case, I’ve shown this recipe with a pre-made pie crust because sometimes… ain’t nobody got time for that!
If you’re purchasing a pie shell, first look for the words “whole” or “100%”. Because white flour and wheat flour both come from the same wheat grain, manufacturers can technically put either, so the term “wheat flour” really doesn’t mean much of anything and it’s still refined. It must have the words “whole” or “100%” to be a whole grain.
Second, avoid any products that have the term “hydrogenated _____ oil” in the ingredients section. You can fill in blank with any hydrogenated oil. The process of hydrogenation turns an unsaturated fat into a saturated fat (to make it more shelf-stable), and trans fats are produced as a byproduct. Trans fats are related with increased cholesterol levels and heart disease risk and are not necessary for normal health, so for these reasons they should be avoided. Note that so long as there are less than 0.5 g of trans fat per serving, the food label can still say “0 g trans fats” despite there actually being hydrogenated oils and trans fat in the product.
For today’s recipe I used the Wholly Wholesome 9″ Organic Whole Wheat Pie Shell. I don’t think you have to buy organic, it’s just what was available at my local store.
I hope you enjoy this recipe of my whole wheat quiche florentine; I know I sure did! Leave me a comment and let me know what you think, or if you have another recipe in mind you’d like me to skinny down! Happy noshing!
Have you tried this quiche florentine?
Do you like whole wheat quiche florentine?
What else do you like to add to your quiche?
Disclosures: None. This post was not created in affiliation with any product or brand.
Whole Wheat Quiche Florentine | Vegetarian
- 1 1/2 c chopped spinach
- 1 Tbsp diced green onion
- 1/2 c shredded Swiss cheese
- 4 egg yolks
- 4 egg whites whipped to form soft, white peaks
- 1 c fat-free half & half I used Land O Lakes, it maintains a creamy texture
- 1/4 tsp nutmeg
- 1/4 tsp salt
- to taste pepper
- 1 whole wheat pie crust
- Preheat oven to 350ºF.
- In a large bowl mix combine all ingredients except for the egg whites.
- Mix well.
- Add whipped egg whites and softly fold in.
- Pour entire egg mixture into whole wheat pie crust, dispersing spinach evenly.
- Bake for 35-40 minutes until golden brown and a toothpick can be inserted and removed looking clean.