Quiche Florentine (Spinach Quiche)

By: Krolls Korner

8 Comments

Updated: 07/30/2020

Quiche Florentine will be your new go-to entertaining recipe. With it’s flaky, buttery crust and cheesy spinach filling it’s sure to please all.

This quiche Florentine is vegetarian and fairly simple to make. I’m providing you with step by step photos and a video to make you feel confident making this decadent and downright delicious quiche!

My take on spinach quiche uses lots of spinach, heavy cream, extra sharp white cheddar and grated Parmesan cheese. The filling is so flavorful; I mean cheese and spinach, you can’t go wrong with that.

You can of course add diced ham and switch up the type of cheese. Swiss cheese or Gruyère are other popular choices.

No time to make the homemade crust? No problem. You can purchase good-quality pre-made pie crusts these days to make this quiche more of a maintenance dish.

Quiche Florentine Ingredients

This recipe uses basic ingredients and some of which you will probably already have on hand!

For the crust:

• All-purpose flour
• Unsalted butter: butter needs to be COLD.
• Kosher Salt
• Sugar (optional)

For the quiche filling:

• Eggs
• Heavy whipping cream
• Fresh spinach: The spinach will get sautéed before you fold it into the filling mixture.
• Grated Parmesan
• Extra Sharp White Cheddar Cheese: you can also use Swiss cheese or Gruyère.

How to Make Quiche Florentine

If you are making the crust from scratch, you will make that first. If not, jump below to make the filling.

1. To make the crust, add the flour, salt and sugar into a food processor and pulse a couple of times. Place the shredding disc (grating disc) on the food processor and feed the butter through the feed tube on the lid to shred the butter into the flour.
2. Dump this mixture into a large cutting board and work in butter with your fingers. Drizzle 1/4 cup ice water into the dough and begin to incorporate it into the dough.
3. 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.
4. Wrap your dough in plastic wrap and chill in the fridge for 2 hours.
5. 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″ pie pan/ pie plate. Trim away any overhang and reserve any scraps for patching.
6. Decorate the pie crust edge either with a fork or you can make a ruffle edge by using the thumb and forefinger of one hand and pulling gently with the forefinger of the other hand.
7. Freeze this for 30 minutes. Then, line dough with 2 layers of overlapping parchment paper and fill with pie weight or if you don’t have those you can always use dried beans. Bake in the oven at 350°F for 20 minutes and then remove pie weights and parchment paper and bake for 10-15 minutes just until crust begins to brown. Let this cool while you make the filling.
8. Sauté the spinach in a frying pan on the stove over medium heat until cooked down. Set aside to cool.
9. Whisk together the eggs, both cheeses, and heavy cream. Then add in spinach and mix again.
10. Sprinkle 1/4 cup cheese down onto the crust, followed by the filling and then top with more white cheddar to finish. 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.
11. Cool the quiche for at least 20 minutes, but I always let it rest overnight in the refrigerator to let it set up completely. Ideally you want the quiche to cool in the pan before slicing!

How Long to Cook Quiche Florentine

This quiche Florentine takes 40-45 minutes in an oven heated at 350°F.

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!

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!
• 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.
• Here is how to blind-bake the crust: Place the crust into your pie pan, line it with parchment, and fill it with pie weights or beans. The weights or beans replicates the filling that would be holding the pie crust down. Be sure to push the beans right to the edges of the crust.
• Bake it in a 350°F oven for 20 minutes. Remove the weights and parchment and bake for another 10 to 15 minutes until it just starts to brown. Cool before pouring the filling inside.
• If you don’t want to fuss with making homemade pie crust, you can always purchase a good-quality, pre-made pie crust.

Making quiche Florentine with pre-made crust: preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes.

Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it…if it puffs up while cooking, gently prick it with a fork so it will deflate.) 

Be sure to sauté the spinach in a frying pan on the stove over medium heat before adding into the eggs, heavy cream and cheese mixture.

the goods

Pie Pan (9″)

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Pie Weights

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4.80 from 10 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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Say hello to brunch! Made with a flaky, butter crust and is a classic that everyone will love. It's freezer friendly, an easy make-ahead meal and filled with spinach and cheese.

1/2x1x2x3x

Ingredients

For the crust

• ▢ 2 cups All-Purpose flour
• ▢ 11 Tbsp. chilled, unsalted butter
• ▢ 1 Tbsp. sugar (optional)
• ▢ 1 tsp. kosher salt

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
• ▢ 3 cups 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.
• To make the crust, add the flour, salt and sugar into a food processor and pulse a couple of times. Place the shredding disc (grating disc) on the food processor and feed the butter through the feed tube on the lid to shred the butter into the flour. Alternatively, you can simply add the cold butter in cubes over surface and pulse the butter until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
• Dump this mixture into a large cutting board and work in butter with your fingers. Gradually drizzle 1/4 cup ice water into the dough and begin to incorporate it into the dough, or just enough water until the dough can come together. 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 2 hours.
• 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" pie pan/ pie plate. Trim away any overhang and reserve any scraps for patching.
• Decorate the pie crust edge either with a fork or you can make a ruffle edge by using the thumb and forefinger of one hand and pulling gently with the forefinger of the other hand.
• Freeze dough for 30 minutes. Then, line dough with 2 layers of overlapping parchment paper and fill with pie weight or if you don't have those you can always use dried beans. Bake in the oven at 350°F for 20 minutes and then remove pie weights and parchment paper and bake for 10-15 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.
• Whisk together the eggs, 1 1/2 cups white cheddar, Parmesan, heavy cream, and pepper. Then add in spinach and mix again. 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 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: 496kcal (25%)

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