The Best Quiche Florentine Recipe
A few weeks ago I discovered that Julia Child is not the only one who can make quiche baking look easy.
It started with this Quiche Lorraine—because duh, who doesn’t LOVE bacon—and quickly evolved to include this spinach-loaded recipe for Quiche Florentine.
Simple. Savory. Oh, so tasty. And secretly a BREEZE to whip up!
So much so that I now willingly volunteer myself to be in charge of bringing the quiche dish when going to Easter, Mother’s Day, weddings, or baby showers.
And you will too once you get a taste for how quick and almost mindless it is to make this dish.
This classic French dish is also perfect for a light dinner; the flakey pie crust is irresistible!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Eggs. These are the biggest part of the filling. Opt for large eggs that are organic and grass-fed, if possible. You’ll want your eggs at room temperature.
- Spinach. Make sure you use fresh spinach for the best results. Either regular spinach or fresh baby spinach will work. While previously frozen can be used, you’ll want to be sure to wring out the excess moisture thoroughly or you’ll end up with a watery quiche. You’ll also need to use quite a bit less, about 3/4-1 cup, since it’s already quite compact.
- Heavy cream. I know, it’s rare to see something like heavy whipping cream on my ingredient list because it’s higher fat and contains lactose. However, it is essential if you want the most luxuriously creamy filling with that irresistible custard-like texture. You can substitute the cream with regular cow’s whole milk or even a non-dairy one, but look for a full-fat version. Otherwise, the filling will be a bit watery.
- Pie crust. Opt for a store-bought crust rolled up or a frozen pie crust. Or, you could make your own homemade pie crust; it’s surprisingly easy! Either way, you need a 9-inch crust.
- Cheese. Gruyere cheese is the best choice for this dish, but you can also use Swiss cheese or even cheddar cheese. Make sure to get shredded cheese, or shred a block yourself before putting everything together.
- Nutmeg. The secret ingredient! Just a hint adds a lovely warmth to the very rich and savory flavors.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the pie crust.
It is easy to make a homemade crust. The key to a flaky pie crust is to use cold butter, though. Or, opt for a pre-rolled, refrigerated pie crust from the grocery store, or even a frozen crust that is ready to bake in a pie pan.
If you use a roll-out version or make your own crust, take some time to crimp the edges of the crust so they bake consistently.
Bake the pie crust.
Then, poke holes across the bottom of the crust with the tines of a fork. Set a piece of parchment paper in the crust and fill it with dry beans or pie weights, if you have them. This step will ensure a beautifully baked crust that holds its shape.
Blind bake the crust at 375℉ for 15 minutes in the preheated oven. When it’s done, set it on a wire rack to cool.
Sauté the onion and garlic.
Add the butter to a large skillet or frying pan. Then, place the diced onion in the pan and cook for 3-4 minutes.
Towards the end, add in the minced garlic and continue cooking for another 30 seconds. You should smell the unmistakable aroma of garlic.
Sauté the spinach.
While the skillet is still hot with the onion and garlic, carefully place in the spinach. If your pan isn’t big enough, you might need to do this in two steps.
Continue to sauté the mixture for another 2-3 minutes. The spinach leaves should wilt and become dark green.
Make the egg mixture.
In a large bowl, add the room temperature eggs, heavy cream, milk, salt, pepper, paprika, and nutmeg.
Whisk everything together until it is well combined. Set it aside.
Assemble the quiche.
Sprinkle about ¾-cup of shredded cheese across the bottom of the slightly-cooled pie crust.
Scoop the spinach and caramelized onions mixture over the cheese. Pour the egg mixture over the quiche filling.
Add the rest of the shredded cheese.
Bake in the oven.
Right before baking, lightly stir the quiche with a fork to help prevent air bubbles.
Bake at 375°F for 40–45 minutes, until the center just barely jiggles and the crust is golden.
Let it rest for 10–20 minutes before slicing so it can set and won’t be runny.
FAQs
Yes! You can prep the pie crust up to 3 days ahead and cook the spinach mixture 1–2 days in advance. Just assemble and bake when ready.
Store leftovers in the fridge for 3–4 days, tightly covered. To freeze, seal in a freezer-safe container for up to 3 months. Reheat in a 350°F oven for 5–10 minutes or use the microwave.
The main difference between Quiche Florentine and Quiche Lorraine is what is mixed into the egg filling. In Quiche Lorraine, bacon or ham is included while Quiche Florentine skips the meat and uses spinach instead.
Traditionally, everyone associates all forms of quiche with France, and that’s a good assumption. But, the word quiche actually comes from the German word kuchen, which means cake. In French cooking, a la Florentine usually refers to dishes that include spinach!
What to serve with it?
Traditional quiche doesn’t always need something as a side. However, adding any of these delicious recipes can complete the meal beautifully.
A salad, like a Chopped Kale Salad, is a great addition. If you love fruit, try this Watermelon Feta Salad.
No brunch is complete without some adult beverages. Try a Peach Bellini, Frozen Mojito, or Piña Colada.
You can also create your own Fruit Smoothie Recipe if you prefer to avoid alcohol.
Tap stars to rate!
Quiche Florentine Recipe
email this recipe!
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 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 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
Tap stars to rate!
Video
Notes
- Prep ahead: You can easily throw together the pie crust a couple of days ahead of time.
- Spinach: Avoid frozen spinach if at all possible.
- Onion: The process of caramelizing the onions is key to getting the most flavor.
- Double up: This dish freezes beautifully, so take this chance to meal prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Breakfast and Brunch Recipes
Quiche recipes like this Quiche Florentine are synonymous with brunch. Round out the spread by including these other dishes, as well.
