Quiche Florentine (Spinach Quiche)

Quiche Florentine will be your new go-to entertaining recipe. It’s a savory pie that has an elegant presentation but it simple to prepare.

It combines the richness of eggs and cheese with the fresh spinach, all encased in a flaky, buttery crust. The crust is pre-baked to achieve a nice crisp texture and it’s the perfect vessel for the quiche’s filling.

And before I get any further, you can also purchase a good quality pre-made pie crust to streamline the process of making this quiche. Just be sure to check the package of your store-bought crust to see if you need to bake it first. Some manufacturers provide specific instructions for their product, including whether or not to pre-bake the crust for a wet filling like quiche.

You will love the custardy blend of eggs and cheese, the rich and creamy texture is just so satisfying. Plus, the smooth, velvety consistency contrasts nicely with the flaky crust, it’s just a whole party in your mouth situation!

And it’s just so pretty, just look at these photos! The golden brown crust, the vibrant green of the spinach, and the creamy yellow of the egg filling make Quiche Florentine just soo visually appealing, which makes this dish a great option to serve to guests or for special occasions.

Quiche Florentine Ingredients

This recipe uses basic ingredients and some of which you will probably already have on hand! For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• For the crust: all purpose flour, cold butter, kosher salt, granulated sugar, and cold water (or cold vodka).
• Eggs: Eggs are a key component of the filling. They help bind the other ingredients together and give the quiche its custard-like texture when baked.
• Heavy cream: Heavy cream or half-and-half is often used to make the filling rich and creamy. It adds a luscious texture to the quiche.
• Fresh spinach: Spinach is the “Florentine” part of the quiche, and it’s typically sautéed or blanched before being added to the filling. It brings a vibrant green color and earthy flavor to the dish. In this recipe, the spinach will get sautéed before you fold it into the filling mixture.
• Cheese: I like to use freshly grated Parmesan and Extra Sharp White Cheddar Cheese. You can also use Swiss cheese or Gruyère.
• Seasonings: Various seasonings like salt, pepper, and sometimes a pinch of nutmeg are used to enhance the flavor of the quiche.

How to Make Quiche Florentine

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Prepare the crust. My homemade recipe is below, or you can purchase a good quality store bought crust.
2. Sauté the spinach.
3. Which together the filling: eggs, cream, seasonings, cheese & spinach.
4. Layer the ingredients: sprinkle some cheese down on the crust, pour the filling on top, sprinkle more cheese on top & bake!
5. Cool, then serve.

Can You Freeze Quiche Florentine?

• Yes, although you might not get the same quality of the quiche as if when it was just baked. You can prepare the quiche according to the recipe below, and let it cool to room temperature. Refrigerating it for a few hours helps a lot. Wrap the whole quiche tightly in a freezer bag or plastic wrap. It’s easier if you freeze it unwrapped first and then wrap it afterwards! When you’re ready to enjoy it, I recommend pulling the quiche out of the freezer the night before, so it can thaw out a bit in the fridge before you pop it into the oven!

How to Reheat Quiche Florentine

• Let the quiche come to room temperature. Preheat your oven to 350°F. Place the quiche on a baking sheet and bake for 20-30 minutes or until it’s heated all the way through. Quiche can also be served cold or at room temperature. It’s all preference!
• It’s important to reheat quiche gently to avoid overcooking the eggs.

Tips for Making Quiche Florentine

• If making homemade pie crust, you can make it up to 2 days in advance. Prep the dough early so you have a few less steps when it comes to making the quiche!
• Baking Time: Bake your quiche until the custard is just set but still a little wobbly in the center (think Jello). If the center is too liquidy and moves a lot, it needs more time. The internal temperature of a fully cooked quiche should be about 160°F to 165°F (71°C to 74°C).
• If making the homemade pie crust, be sure to blind-bake the crust! Blind baking fully cooks the crust before putting in the wet filling so that way it doesn’t absorb & get soggy. More details on this are below in the recipe card.
• If you don’t want to fuss with making homemade pie crust, you can always purchase a good-quality, pre-made pie crust. Like I mentioned above, just be sure to check the package of your store-bought crust to see if you need to bake it first. Some manufacturers provide specific instructions for their product, including whether or not to pre-bake the crust for a wet filling like quiche.

Why is my homemade pie crust shrinking?

It is hard to say what one thing can be causing this to happen, but here are some common reasons:

• Use a metal or ceramic pie plate. Glass pie pans are more slippery than metal or ceramic pie plates. Pies in glass pie plates tend to shrink more, because it’s easier for the pie dough to slide down the sides.
• Chill before rolling: it’s important to let it rest in the refrigerator for at least an hour or up to 2 days. This step allows the gluten to relax and the fat to chill, which helps minimize shrinking.
• Chill before filling: after you flute the edges, refrigerate the dough for 30 minutes. (A slower, gentler chill in the fridge is preferable, rather than the freezer). This will help the fat in the dough re-solidify after you’ve worked with it and allow the gluten in the dough relax.
• Weigh down the dough: once the dough is lined which parchment paper, use dried beans or ceramic pie weights hold the dough in place and ensure it keeps its shape before you blind bake it.

Variations

• Add sautéed mushrooms to the filling for an earthy flavor and added texture.
• Add crispy bacon bits to the filling.
• Change out the cheese: use feta, goat cheese, Gruyère, Swiss, etc.
• Add chopped artichoke hearts or sun dried tomatoes for a Mediterranean flair.
• Add sautéed or caramelized onions.
• Toss in fresh herbs like basil, thyme or dill for added flavor.

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4.86 from 14 reviews

Quiche Florentine

Prep: 4 hours hrs

Resting time: 8 hours hrs

Cook: 40 minutes mins

Total: 12 hours hrs 40 minutes mins

Servings: 8 people

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My Quiche Florentine is made with a flaky, buttery, slightly crisp pastry crust and a savory custard filling. It has smooth, creamy texture with the custard set but not too firm. The spinach adds freshness and color to the dish, while the cheese adds a savory, slightly tangy flavor. It's elegant, yet simple, and perfect to serve for breakfast, brunch, or even dinner.

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Ingredients

For the crust

• ▢ 1 1/2 cups All-Purpose flour, spooned and leveled
• ▢ 1/2 tsp. table salt
• ▢ 1 Tbsp. Granulated sugar
• ▢ 1/2 Cup unsalted butter, cold, cut into cubes
• ▢ ~3 Tbsp. ice cold water or ice cold vodka

For the filling

• ▢ 4 large eggs
• ▢ 1 1/2 cups heavy cream
• ▢ 2 cups extra sharp white cheddar, shredded, divided
• ▢ 1/2 cup Parmesan, grated
• ▢ 1/2 tsp. pepper
• ▢ 5 oz. spinach, sautéed

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• If you are making the crust from scratch, you will make that first. If using a pre-made pie crust, jump below to step 7.
• Make the crust: add the flour, salt and sugar into a food processor and pulse a couple of times.
  1 1/2 cups All-Purpose flour, spooned and leveled, 1/2 tsp. table salt, 1 Tbsp. Granulated sugar
  
• Add the butter and pulse again until you have little butter pieces throughout.
  1/2 Cup unsalted butter, cold, cut into cubes
  
• Slowly stream the ice cold water or vodka with the food processor on just until dough is moistened, you dont want to add too much. 3 Tbsp should be plenty to make a shaggy dough.
  ~3 Tbsp. ice cold water or ice cold vodka
  
• Dump this mixture onto a lightly floured large cutting board or surface and work in butter with your fingers. Fold and form the dough gently. Knead dough until somewhat smooth. Don’t over work the dough, you won’t get flakey pie crust that way. 🙂 Wrap the dough in plastic wrap and chill in the fridge for at least 45 minutes or up to 2 days.
  
• Once chilled, roll out the dough on a lightly floured surface using a rolling pin to a 14" round.
  
• Transfer the dough to a 9" metal or ceramic pie pan/pie plate (not glass). Trim away any overhang and reserve any scraps for patching. You can fold the edges of the pie crust under and pinch the edge to make the crust edge and thicker even and so it stands up.
  
• Decorate the pie crust edge, I like the fluted look with the thumb and index finger of one hand, pinch the edge of the crust. Press down between the two fingers with the index finger of the other hand.
  
• Chill the dough in the fridge for 30 minutes. Then, line the dough with 2 layers of overlapping parchment paper and fill with pie weights, pressing them all the way to the sides so the dough doesn’t shrink down. You will need 2 set of pie weights. Or if you don't have pie weights you can always use dried beans. Bake in the oven at 350°F for 20 minutes. Remove from oven and remove pie weights and parchment paper. Before putting back in the oven without the weights, prick the bottom crust with a fork all over to prevent it from puffing up and bake for an additional ~10 minutes just until crust begins to brown. Let this cool while you make the filling.
  
• Sauté the spinach in a frying pan on the stove over medium heat until cooked down. Set aside to cool.
  5 oz. spinach, sautéed
  
• Whisk together the eggs, 1 1/2 cups white cheddar, Parmesan, heavy cream, and pepper. Then add in spinach and mix again.
  4 large eggs, 1 1/2 cups heavy cream, 2 cups extra sharp white cheddar, shredded, divided, 1/2 cup Parmesan, grated, 1/2 tsp. pepper
  
• Sprinkle 1/4 cup cheese down onto the crust, followed by the filling and then top with the remaining white cheddar.
  
• Bake for 40-45 minutes at 350°F or until the edges are set but it still jiggles just a little in the center of the quiche.
  
• Cool the quiche for at least 20 minutes, but I always let it rest for a few hours or overnight in the refrigerator to let it set up completely. It's too delicate and fragile right out of the oven to slice into it right away. Ideally you want the quiche to cool in the pan before serving! Enjoy cold, room temperature or warmed.
  

Video

Notes

• Make ahead! Quiche can be made 2 days ahead (covered and chilled).
• Leftover baked and cooled quiche can be stored and wrapped in the refrigerator for up to 5 days.  
• You can use a 9-inch tart pan with a removable bottom to make a more traditional quiche. No need to grease the pan, just sprinkle with a little flour. 

Nutrition Information

Serving: 1slice, Calories: 409kcal (20%), Carbohydrates: 22g (7%), Protein: 9g (18%), Fat: 32g (49%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 179mg (60%), Sodium: 368mg (16%), Potassium: 121mg (3%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 1201IU (24%), Vitamin C: 0.3mg, Calcium: 107mg (11%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

Photography: photos taken in this post are by Megan from The Broke Girl Table.