Preheat your oven to 350 degrees Fahrenheit (176 Celcius).

Form the crust into a tart pan: Get out the pie dough and roll it out until it is roughly a 12-inch diameter circle. Then place the dough into a 1 to 1 ½ inch tall and 10-inch wide tart pan and lightly press it into the sides and bottom. Use a knife to cut off any excess pie dough that is overhanging the tart pan. Place this in your fridge for 30 minutes to cool before moving on to the optional next step of blind baking.

(Optional) Blind bake the pie crust: This step isn’t necessary but it will result in a pie crust that isn’t soggy. To do it simply cover the pie crust with either heavy-duty aluminum foil or parchment paper. Then fill the cavity up with either uncooked beans, uncooked rice, sugar, or store-bought pie weights. Then place this into your oven and let it bake for 20 minutes until it is partially cooked.

Cook the shallots & spinach: Get out a skillet, place it over medium-high heat and melt the tablespoon of butter in it. Toss in the sliced shallots and sautee them for roughly 5 minutes, or until they are soft and translucent. Then add in the spinach and continue cooking until it is all wilted and most of its moisture has evaporated. Remove the cooked shallots and spinach from the skillet and set them aside to cool completely.

Make the custard filling: Get out a mixing bowl and add the eggs, egg yolks, cream, milk, nutmeg, cayenne, salt, and pepper to it. Then whisk this all together until it is uniform.

Assemble the quiche: Get out your pie crust and line the bottom of it with the cooked shallots and spinach. Follow this up with the shredded cheese. Finally, pour the custard filling over everything and use either a spoon or fork to agitate everything so that the filling gets into every nook and cranny.

Bake the quiche: Carefully place the quiche in your oven and let it bake for 30 to 40 minutes. If you are worried about spillage then I recommend you place the tart pan on a baking sheet. You will know the quiche is cooked when the top has lightly browned and when a toothpick poked into the filling comes out clean.

Let it rest: As you take the quiche florentine out of the oven you might notice that it still jiggles a little. Don’t worry that is perfectly normal as the quiche hasn’t fully set yet. All you need to do is let it rest for at least an hour or preferably overnight.

After the quiche florentine has been given time to set it is ready to be sliced up and enjoyed.