Best 3 Crustless Florentine Tart Recipes

QUICHE FLORENTINE

Steps:

• 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.

CRUSTLESS FLORENTINE TART

Steps:

• Preheat oven to 350°.
• Cook the frozen spinach according to package directions.
• If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves.
• Cool and drain the spinach well; squeeze dry to remove excess juice.
• Combine with eggs, grated Parmesan, mace or nutmeg, seasoned salt, and ricotta cheese.
• Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan.
• Top with pine nuts.
• Bake for 20 minutes.
• Cool on a rack and refrigerate until packing your picnic basket.
• Remove from cooler about one hour before serving, depending on weather conditions.

CRUSTLESS FLORENTINE TART

Steps:

• Preheat oven to 350 degrees F.
• Cook the frozen spinach according to package directions.
• Cool and drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, nutmeg (or mace), seasoned salt, and ricotta cheese.
• Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan. Top with the pine nuts.
• Bake for 20-minutes.
• Cool on a rack and cut in wedges to serve.