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spinach quiche with two pieces missing in a white pie pan
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Quiche Florentine

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.
Course Breakfast
Cuisine French
Keyword blindbake, Breakfast, brunch, piecrust, quiche, quicheflorentine, spinachquiche
Prep Time 4 hours
Cook Time 40 minutes
Resting time 8 hours
Total Time 12 hours 40 minutes
Servings 8 people
Calories 409kcal

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

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
    kitchenaid with flour and sugar
  • Add the butter and pulse again until you have little butter pieces throughout.
    1/2 Cup unsalted butter, cold, cut into cubes
    kitchenaid with flour mixture
  • 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
    kitchen aid with flour and water being poured in
  • 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.
    mound of pie dough with flour on clear plastic wrap on a gray counter
  • Once chilled, roll out the dough on a lightly floured surface using a rolling pin to a 14" round.
    pie dough rolled flat on a gray countertop with flour sprinkled underneath
  • 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.
    pie dough draped over a pie pan
  • 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.
    hands pinching pie dough in a pie pan
  • 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.
    pie pan with parchment paper and white pie weights
  • Sauté the spinach in a frying pan on the stove over medium heat until cooked down. Set aside to cool.
    5 oz. spinach, sautéed
    saute pan with spinach leaves
  • 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
    clear bowl with cheese, milk, eggs, and spices with a whisk
  • Sprinkle 1/4 cup cheese down onto the crust, followed by the filling and then top with the remaining white cheddar.
    a pie dish with uncooked spinach quiche
  • 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.
    a pie dish full of spinach 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.
    a pie pan with spinach quiche with two slices missing

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

Serving: 1slice | Calories: 409kcal | Carbohydrates: 22g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 179mg | Sodium: 368mg | Potassium: 121mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1201IU | Vitamin C: 0.3mg | Calcium: 107mg | Iron: 2mg