There’s nothing quite as delicious as Quiche Florentine. With tender spinach as the star of this dish, the blend of cream, cheeses, and baby spinach, all baked in a flaky crust, is pretty nearly irresistible. Easy to make and perfect any time of the day – but especially for brunch – this quiche is certainly one of my favorites!
I love quiche. There’s something so delicious about the combination of ingredients, and I love that they’re so easy to make. They’re impressive, too, but you don’t have to tell anyone how simple they are to make!
This Quiche Florentine is one of my favorites. Make it with fresh spinach or baby spinach if you can. The taste is so much better than using frozen spinach. The fresh ingredients really make the flavors pop!
A simple hack to making this tasty quiche recipe even better is to start with a refrigerated or frozen pie crust. They really are great quality these days, and it’s hard to tell them apart from scratch-made ones. Starting with the pie dough already made means that the prep time is down to a fraction of the time.
Why I love this recipe
- Quiche Florentine is so delicious to make. It’s a vegetarian quiche, and the flavors are amazing!
- Gruyere cheese is my favorite in this quiche, but you can switch out the cheese and use whatever you have on hand. See my suggestions below.
- Quiche pairs so well with so many other dishes. I love it for brunch, a light lunch, or even dinner!
Gather these ingredients
- Prepared pie crust – From frozen and thawed overnight in the fridge or a refrigerated pie crust.
- Butter – Unsalted butter.
- Shallots – Finely chopped.
- Kosher salt and freshly ground pepper
- Spinach – I use fresh baby spinach, roughly chopped.
- Heavy cream
- Nutmeg – Just a pinch of freshly grated nutmeg.
- Gruyere cheese – Shredded.
How to make Quiche Florentine
- Preheat your oven to 425-F.
- Roll out the prepared pie crust and press it into a pie plate. Line the crust with a piece of parchment paper and fill it with pie weights or dried beans or rice.
- Prebake the pie crust for about 10 minutes. Remove the parchment paper and weights.
- Turn the oven temperature down to 375-F.
- Add the butter to a large skillet and melt it over medium-high heat. Add the chopped shallots and cook for 2-3 minutes. Season with a pinch of salt and pepper.
- Add the chopped spinach to the hot pan with the shallots and cook for 2-3 minutes until it is wilted. Drain the spinach and let it cool for a few minutes, then press it down with a paper towel to absorb some of the liquid.
- Combine the eggs and heavy cream in a medium-sized bowl. Whisk well, then whisk in the nutmeg.
- Sprinkle half the gruyere cheese into the bottom of the pre cooked pie crust.
- Add the cooled spinach and shallot mixture, and pour the eggs and cream over the spinach.
- Top with the remaining gruyere cheese.
- Transfer the quiche to a baking sheet with raised sides (to catch any overflow) and bake for about 35 minutes at 375-F or until the quiche is golden brown and puffed up.
- Cool for about 15 minutes to fully set, then cut into slices and serve.
How do you know when quiche is cooked?
You’ll know your quiche is cooked when it is golden brown and puffy on top. The center could still be a bit jiggly, but the sides will be firmer. If in doubt, insert a knife into the center, and it should come out damp but not gooey with egg.
Tips & substitutions
- Baking the crust first ensures your quiche isn’t too soggy on the bottom.
- Baby spinach is perfect in this recipe. Just try to blot out the excess liquid after wilting it.
- You can use frozen spinach; just thaw it and squeeze out the water before using it.
- No gruyere cheese? No problem! Other cheese to use in Quiche Florentine is Swiss cheese, Jarlsberg, or your favorite cheese.
- You can use half-and-half cream instead of heavy cream in this recipe.
Wondering what to serve with Quiche Florentine? I love putting slices of room-temperature quiche on a breakfast or brunch board or serving it with other morning favorites like sausage, bacon, and of course, scrambled eggs. It also is perfect with a light green salad or fruit salad.
Store any leftover quiche in the fridge in an airtight container for 3-4 days. You can freeze quiche. Package it in a freezer-safe container or plastic and freeze it for up to a month. Thaw in the fridge overnight, then warm it in a low oven or the microwave to reheat it.
Check out these awesome quiche recipes while you’re here
- Bacon & Gruyere Crustless Quiche
- Crustless Quiche Lorraine
- Southwestern Mini Quiche
- Asparagus and Goat Cheese Quiche
Get the Recipe:
- 1 prepared refrigerated pie crust
- 2 tablespoons butter, unsalted
- 3 medium shallots, chopped
- ½ tsp kosher salt
- ½ teaspoon pepper
- 4 cups spinach, fresh, roughly chopped
- 5 eggs
- 1½ cups heavy cream
- ½ tsp. nutmeg
- 2 ¼ cups gruyere cheese, shredded
- Preheat the oven to 425˚F.
- Roll out the refrigerated pie crust and gently press into a pie plate or a 9 inch springform pan. Line the crust with a piece of parchment paper and fill it with pie weights or dry beans or rice.
- Pre-bake the crust for 10 minutes. Remove the parchment and pie weight (beans or rice).
- Reduce the oven to 375°F.
- Cook the spinach: Add the butter to a large skillet over medium-high heat and melt, adding in the chopped shallots. Cook for 2 to 3 minutes. Season with salt and pepper. Add the chopped spinach and cook for 2 to 3 minutes until cooked down. Slightly cool; press down with a paper towel to absorb some of the liquids.
- Combine eggs and heavy cream: In a medium sized bowl add the eggs, heavy cream, and nutmeg and whisk until combined.
- Assemble the quiche: Sprinkle half the Gruyere cheese over the bottom of the pre cooked pie crust. Add the spinach filling, and pour the egg mixture over the spinach.
- Top with remaining gruyere cheese.
- Transfer the quiche onto a baking sheet (in case any overflow) and bake for 35 minutes at 375°F or until the quiche is golden brown and puffed. The center will be a bit jiggly but the rest should be set.
- Allow the quiche to cool for 15 minutes, to fully set. Cut into slices and serve either warm or at room temperature with your favorite salad.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...