Quiche Florentine is a breakfast or brunch dish from France featuring creamy egg filling, melted cheese, and spinach in a buttery pie crust! The rich, creamy, and cheesy flavor never disappoints. Plus, it slices beautifully, so it makes an excellent main course any time you're expecting guests!
Spinach Quiche Recipe
Quiche Florentine combines the elegance of French cuisine with the vibrant flavors of fresh spinach! It consists of a buttery pie crust filled with creamy egg custard, cheese, and spinach that's baked until fluffy and golden.
This quiche makes a fantastic breakfast, brunch, lunch, or dinner. I look forward to grabbing the leftovers out of the fridge any time I'm hungry!
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🥘 Quiche Florentine Ingredients
I like to make my butter pie crust from scratch, but you can use storebought in a pinch. The optional garlic and onion add a nice depth of flavor, so I highly recommend adding them!
- Butter Pie Crust - 1 butter pie crust (see my recipe - use half the double crust recipe).
- Butter - 1 tablespoon of butter or a butter substitute.
- Garlic (optional) - 1 teaspoon of minced garlic.
- Yellow Onion (optional) - ½ cup of yellow onion (optional, finely diced, or use shallot)
- Spinach - 4 cups of spinach (fresh spinach rinsed and chopped).
- Eggs - 5-6 large eggs, lightly beaten.
- Heavy Cream - 1 ½ cups of heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream) or a heavy cream substitute.
- Salt & Pepper - ½ teaspoon each of salt & pepper (to taste).
- Ground Nutmeg - ⅛ teaspoon of ground nutmeg.
- Gruyere Cheese - 8 ounces of shredded Gruyere cheese or Swiss cheese.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
📖 Variations
You can add other vegetables like mushrooms, bell peppers, or onions to your quiche florentine. Just make sure to cook and drain them first to remove excess moisture! Here are a few tasty variations to try:
- Bacon - You can fold cooked bacon, diced ham, or even prosciutto into the egg custard before baking to add some salty and savory flavor.
- Spinach & Mushroom - Mix in some sauteed mushrooms to add more texture and earthy flavor to your quiche.
- Broccoli - Broccoli florets add color and crunch! I like to steam them first partially.
- Goat Cheese - Opt for goat cheese instead of Gruyere or Swiss. Goat cheese has a salty creaminess that tastes excellent with eggs and spinach!
- Crustless - If you prefer a crustless quiche or want to cut down on carbs, you can simply omit the crust. Just be sure to grease your baking dish well or use parchment paper to prevent sticking.
🔪 How To Make Quiche Florentine
Anyone can make a fabulous quiche florentine with these easy step-by-step instructions! You'll need your measuring utensils, a mixing bowl, a whisk, a 9-inch pie pan, and a baking sheet to get started.
You can get 6-8 slices from a 9-inch quiche. You could even do larger slices if you're really hungry!
Blind Bake The Pie Crust
- Preheat. Place 1 butter pie crust into a 9-inch pie dish and set aside. Preheat your oven to 375°F (190°C).
- Add baking beads. Cut a round piece of parchment paper and place it in the bottom of the pie crust. Put baking beads or beans on top (filled about halfway from the top of the pie pan).
- Blind-bake. Once the oven has preheated, place the prepared pie crust in the oven and bake it for 10 minutes. Remove from the oven and let cool before taking out the beans or baking beads. Set aside.
Quiche Florentine
- Saute onions and spinach. Add 1 tablespoon of butter to a large saucepan over medium heat. After the butter has melted, add the optional 1 teaspoon of garlic and ½ cup of yellow onion (if using) and saute until fragrant (about 30 seconds). Then, add 4 cups of spinach and saute until all of the leaves have wilted. Remove from heat and set aside.
- Whisk. In a large mixing bowl, whisk together 5-6 large eggs, 1½ cups of heavy cream, ½ teaspoon each of salt & pepper, and ⅛ teaspoon of ground nutmeg.
- Make egg filling. Add the spinach to the bowl as well as 8 ounces of shredded Gruyere cheese. Gently fold everything together until thoroughly combined.
- Bake. Carefully pour the egg and spinach mixture into your prepared pie crust. Set the pie pan with the quiche on top of a baking sheet and bake on the center rack at 375°F (190°C) for 25-30 minutes.
- Cool and serve. Remove from the oven and place on top of a wire rack to cool and set for 10 minutes before slicing and serving.
If I'm hosting, I like to serve this quiche with a simple mixed green salad on the side. It's one of those dishes that is perfectly delicious on its own too! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Pre-baking (also called 'blind-baking'), the pie crust is what prevents it from getting soggy after you add the egg mixture. Using baking beads or beans keeps the pie crust from puffing up in the oven!
- For the richest and most decadent quiche, I highly recommend using heavy whipping cream. Milk or half & half would also work, though you may need to stir in 1 tablespoon of flour to help the quiche thicken and set properly.
- Never slice a quiche right out of the oven. You want to give it at least 10 minutes to set so that it slices beautifully. Otherwise, it may fall apart.
🥡 Storing & Reheating
Let your quiche cool completely, then wrap it in foil or plastic wrap and keep it refrigerated for up to 3 days.
Freezing Quiche Florentine
I like to pre-slice my quiche and wrap each slice tightly in plastic wrap (you can also wrap the whole quiche). Then, put the slices in a Ziploc freezer bag and freeze them for up to 3 months. Defrost frozen quiche in the fridge overnight before reheating.
Reheating Quiche Florentine
You can reheat individual portions of quiche in the microwave or cover the whole quiche (still in the pie pan) with foil and bake it at 350°F (175°C) for 15 minutes.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes! Quiche is one of those things that actually tastes a little better (and slices better) after some time in the fridge! You can bake the entire quiche, refrigerate it overnight, and reheat it. Alternatively, you can also prepare the filling and blind-bake the crust the day before, then assemble and bake your quiche in the morning!
Quiche Florentine is usually served warm or at room temperature, either freshly baked from the oven or reheated. However, many people also enjoy it cold!
The term "Florentine" in the context of food refers to dishes that are prepared in the style of Florence, Italy. Quiche Florentine is named after Florence because spinach is the defining ingredient and a staple in Florentine cuisine.
😋 More Breakfast Casseroles
- Quiche Lorraine - A classic French breakfast that's the perfect harmony of buttery crust and creamy egg custard with bacon!
- Cinnamon Roll Bread Pudding - A heavenly twist on a classic, blending the warmth of cinnamon rolls with the comforting richness of bread pudding!
- Baked Denver Omelet - Everything there is to love about a Denver omelet but in an easy-to-slice casserole!
- Hashbrown Sausage Cheddar Quiche - A hearty combination of crispy hashbrowns, savory sausage, melted cheddar cheese, and creamy egg filling!
- Ham and Potato Casserole - A comforting blend of ham, potatoes, and cheese baked to perfection!
- Apple Pie French Toast Casserole - Buttery French toast mixed with luscious apple pie makes for a breakfast treat like no other!
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📖 Recipe Card
Quiche Florentine
Ingredients
- 1 butter pie crust (see recipe - use half the double crust recipe)
- 1 tablespoon butter
- 1 teaspoon garlic (optional, minced)
- ½ cup yellow onion (optional, finely diced, or use shallot)
- 4 cups spinach (fresh spinach rinsed and chopped)
- 5-6 large eggs (lightly beaten)
- 1 ½ cups heavy cream (or half & half, or a combination of ¾ cup each milk and heavy cream)
- ½ teaspoon each, salt & pepper (to taste)
- ⅛ teaspoon ground nutmeg
- 8 oz Gruyere cheese (or Swiss cheese, shredded)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place 1 butter pie crust into a 9-inch pie dish and set aside. Preheat your oven to 375°F (190°C).
- Cut a round piece of parchment paper and place it in the bottom of the pie crust. Put baking beads or beans on top (filled about halfway from the top of the pie pan).
- Once the oven has preheated, place the prepared pie crust in the oven and bake it for 10 minutes. Remove from the oven and let cool before taking out the beans or baking beads. Set aside.
- Add 1 tablespoon butter to a large saucepan over medium heat. After the butter has melted, add the optional 1 teaspoon garlic and ½ cup yellow onion (if using) and saute until fragrant (about 30 seconds). Then, add 4 cups spinach and saute until all of the leaves have wilted. Remove from heat and set aside.
- In a large mixing bowl, whisk together 5-6 large eggs, 1 ½ cups heavy cream, ½ teaspoon each, salt & pepper, and ⅛ teaspoon ground nutmeg.
- Add the spinach to the bowl as well as 8 oz Gruyere cheese. Gently fold everything together until thoroughly combined.
- Carefully pour the egg and spinach mixture into your prepared pie crust. Set the pie pan with the quiche on top of a baking sheet and bake on the center rack at 375°F (190°C) for 25-30 minutes.
- Remove from the oven and place on top of a wire rack to cool and set for 10 minutes before slicing and serving.
Notes
- Pre-baking (also called 'blind-baking') the pie crust is what prevents it from getting soggy after you add the egg mixture. Using baking beads or beans keeps the pie crust from puffing up in the oven!
- For the richest and most decadent quiche, I highly recommend using heavy whipping cream. Milk or half & half would also work, though you may need to stir in 1 tablespoon of flour to help the quiche thicken and set properly.
- Never slice a quiche right out of the oven. You want to give it at least 10 minutes to set so that it slices beautifully. Otherwise, it may fall apart.
- To store: Let your quiche cool completely, then wrap it in foil or plastic wrap and keep it refrigerated for up to 3 days.
- To freeze: I like to pre-slice my quiche and wrap each slice tightly in plastic wrap (you can also wrap the whole quiche). Then, put the slices in a Ziploc freezer bag and freeze them for up to 3 months. Defrost frozen quiche in the fridge overnight before reheating.
- To reheat: You can reheat individual portions of quiche in the microwave or cover the whole quiche (still in the pie pan) with foil and bake it at 350°F (175°C) for 15 minutes.
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