The French brunch dish that’s way easier than it looks
After I discovered how simple it was to make Quiche Lorraine (because who doesn’t LOVE a good bacon-and-cheese situation?), I immediately started wondering what a spinach version would taste like.
Turns out? Even better than I expected.
This Quiche Florentine swaps the bacon for fresh spinach that gets sautéed with onion and garlic before it goes into the filling. That extra step removes the excess moisture AND builds so much more flavor.
It took a couple of rounds of testing to figure out the right ratio of eggs to cream. But once I nailed it, this became the dish I actually volunteer to bring to Easter, Mother’s Day brunch, baby showers, and just about any gathering.
The best part? You can absolutely use a store-bought pie crust and nobody will know the difference. (No shame, I’ve totally done it.)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Pie crust: A standard 9-inch pie crust works perfectly here. Homemade is great if you have the time, but store-bought is totally fine.
Eggs: Large eggs at room temperature. Room temp eggs blend more smoothly with the cream and create a silkier custard.
Heavy cream: This is what gives the filling that rich, creamy texture. Half-and-half works if you want something slightly lighter, but avoid skim milk because you’ll lose the custard consistency.
Spinach: Fresh spinach is the way to go here because it cooks down and releases less water than frozen. Frozen can work if that’s what you have, but thaw it completely and squeeze out ALL the extra water first or your quiche will be soggy.
Onion: Half a sweet onion, finely diced. Cooking it down before adding the spinach brings out the sweetness and adds a layer of flavor that raw onion can’t match.
Garlic: Two cloves, minced. It gets added toward the end of the onion cook so it becomes fragrant without burning.
Gruyere cheese: The classic French cheese for quiche and it melts beautifully. Swiss cheese is a great substitute if Gruyere is hard to find.
Spices: A little paprika and nutmeg go a long way here. The nutmeg especially is what gives this that signature French quiche flavor.
Par-bake the crust.
Preheat the oven to 375 degrees. Press the pie crust into a 9-inch pie plate and crimp the edges.
Poke a few holes in the bottom with a fork, then line the crust with parchment paper and fill it with dry beans or pie weights. Bake for 15 minutes and set it on a wire rack to cool while you prep the filling.
Pro Tip: Par-baking (also called blind baking) is the key to a non-soggy bottom. The dry beans keep the crust from puffing up while it bakes.
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If you’re looking for the perfect pie dish, I swear by a good ceramic one! It conducts heat evenly (hello, golden crust every time), goes from oven to table beautifully, and honestly just makes everything feel a little more special.
I use mine for quiches, pies, tarts… you name it!
Sauté the veggies.
Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until it starts to soften.
Add the minced garlic and cook for another 30 seconds, just until you can smell it. Then toss in the spinach and sauté for 2 to 3 minutes until it wilts and turns dark green.
Pro Tip: Sautéing the spinach instead of adding it raw removes the excess moisture that would otherwise make your quiche watery. This is the step most people skip, and it makes a HUGE difference.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Make the egg mixture.
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, paprika, and nutmeg until smooth.
You want everything fully incorporated so the filling bakes evenly.
Build and bake the quiche.
Spread half the Gruyere cheese in the bottom of the par-baked crust. Layer the sautéed spinach mixture on top, then pour the egg mixture over everything.
Sprinkle the remaining cheese on top and bake at 375 degrees for 40 to 45 minutes. The quiche is done when the center is set but still has a slight jiggle (it will continue to firm up as it cools).
Rest and serve.
Let the quiche rest for at least 15 minutes before slicing. Cutting into it too early means the filling hasn’t fully set and you’ll end up with a runny slice.
Serve warm or at room temperature. It’s delicious either way.
Ways to customize your quiche
The base recipe is perfect on its own, but here are a few ways to mix it up:
Add protein: Crumbled cooked bacon, diced ham, or cooked breakfast sausage all work great stirred into the filling before baking.
Swap the cheese: Feta, goat cheese, or sharp cheddar each bring a totally different flavor. Goat cheese with spinach is especially good.
Extra veggies: Sautéed mushrooms, roasted red peppers, sun-dried tomatoes, or artichoke hearts are all great additions.
Go crustless: Skip the pie crust entirely for a lighter version. Just grease the pie plate and pour the filling straight in. The cook time stays about the same.
Oops! What did I do wrong?
Why is the center of my quiche still jiggly?
A little jiggle when you take it out of the oven is actually what you want. It will continue to set as it cools. If the center is completely liquid after 45 minutes, your oven might be running cool. Give it another 5 to 10 minutes.
Why is my crust soggy on the bottom?
This usually happens when you skip the par-baking step. The crust needs that initial bake to set before the wet filling goes in.
Why did my quiche crack on top?
Cracking happens from overbaking. Pull it out when the center still has that slight jiggle. Resting for 15 minutes lets the residual heat finish the cooking without the top splitting.
Can I make this ahead of time?
Absolutely. Bake the quiche completely, let it cool, then store it in the fridge. Reheat in the oven at 325 degrees for about 15 minutes.
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Quiche Florentine Recipe
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Ingredients
- 1 9- inch pie crust homemade or store-bought
- 2 tablespoons butter or oil
- ½ sweet onion finely diced
- 2 cloves garlic
- 4-5 cups spinach fresh, coarsely chopped
- 4 large eggs large
- 1 ¼ cups heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ⅛ teaspoon nutmeg
- 1 cup Gruyere or Swiss cheese shredded
- Fresh parsley optional
Instructions
- Preheat the oven to 375 degrees.
- Place and shape the pie crust into a 9-inch pie dish and crimp the edges. Poke holes into the bottom using the tines of a fork. Place a piece of parchment paper into the pie crust and fill with either pie weights or dried beans. Par-bake the crust for 15 minutes.1 9- inch pie crust
- Add the butter to a large skillet over medium heat. Once melted, add the onion and saute for 3-4 minutes, or until translucent. Mix in the garlic and continue cooking for another 30 seconds, or until fragrant. Add spinach and saute for 2-3 minutes more, or until wilted.2 tablespoons butter, ½ sweet onion, 2 cloves garlic, 4-5 cups spinach
- Whisk together the eggs, cream, salt, pepper, paprika, and nutmeg in a large bowl.4 large eggs, 1 ¼ cups heavy cream, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ⅛ teaspoon nutmeg
- Sprinkle ¾ cup of the cheese into the bottom of the par-baked pie crust, then add the spinach, pour in the eggs, and sprinkle with the remaining cheese. Mix everything together lightly using a fork.1 cup Gruyere or Swiss cheese
- Bake at 375 for 40-45 minutes or until the center just barely jiggles.
- Allow to rest for 10-20 minutes before slicing in and serving with fresh parsley, if desired.Fresh parsley
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Notes
- Storage: Pop leftover quiche in an airtight container or wrap tightly with plastic wrap. Keeps in the fridge for 3 to 4 days.
- Freezing: Freeze baked quiche (cooled completely) wrapped in plastic wrap and foil for up to 2 to 3 months. The crust won’t be quite as flaky after thawing and the filling texture changes slightly, but it still reheats well. Thaw in the fridge overnight.
- Reheating: Warm slices in the oven at 325 degrees for 10 to 15 minutes. Microwave works but the crust won’t stay as crispy.
- Make ahead: Bake the quiche completely, let it cool, then refrigerate. You can also prep the pie crust a couple of days ahead of time.
- Pie crust: Store-bought works great here. Just make sure to par-bake it with dry beans or pie weights before adding the filling.
- Spinach: Use fresh spinach and sauté it first to remove excess moisture. If using frozen, thaw it completely and squeeze out ALL the water before adding to the filling.
- Room temp eggs: Pull eggs out of the fridge about 20 minutes before starting. Room temp eggs blend more smoothly with the cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and reheating
Pop leftover quiche in an airtight container or wrap the pie plate tightly with plastic wrap. It’ll keep in the fridge for 3 to 4 days.
Freezing: You can freeze baked quiche for up to 2 to 3 months. Let it cool completely, wrap tightly in plastic wrap, then again in foil.
The crust won’t be quite as flaky after thawing, and the texture of the filling will be slightly different, but it still tastes great. Thaw in the fridge overnight before reheating.
Reheating: Warm individual slices in the oven at 325 degrees for about 10 to 15 minutes. You can use the microwave if you’re short on time, but the crust won’t stay as crispy.
What to serve with quiche florentine
Quiche is one of those dishes that can stand completely on its own, but if you’re doing a full brunch spread, a few simple sides round it out beautifully.
A fresh salad is the perfect pairing. Our Pistachio Crunch Cucumber Avocado Salad adds a crunchy, bright contrast that cuts through the richness of the egg filling. Or if you want something fruity and refreshing, a Watermelon Feta Salad is always a hit.
For something heartier, Breakfast Potato Hash cooks on the stovetop while the quiche is in the oven, so everything’s ready at the same time. And a pitcher of Strawberry Kiwi Smoothie or a batch of Fruit Smoothie makes the table feel complete.
More breakfast and brunch recipes
Brunch is kind of our love language around here. These are the recipes that make a Saturday morning feel like a really good decision.
Easy Quiche Lorraine
1 hr 15 mins
Mini Quiche Recipe
45 mins
Spinach Crustless Quiche
40 mins
Savory Dutch Baby
35 mins
