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!
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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.