Quiche Florentine is a classic French quiche with fresh spinach, rich cheeses, and a creamy custard. Baked into a deliciously buttery crust, this flavor-packed quiche makes a wonderful breakfast, lunch or light dinner.
Our Quiche Florentine recipe is simpler than it sounds. You can make a homemade pie crust using our pastry crust recipe, or go with a store-bought version to shorten the prep time.
Quiche Florentine is a classic spinach quiche made with eggs, cream, spinach, and melty Gruyere cheese. It’s often called “spinach quiche” and is loaded with fresh baby spinach. Unlike its savory cousin, quiche Lorraine, our Florentine quiche recipe is meatless so it’s great if you’re looking for a vegetarian quiche.
Why This Recipe Works
We’ve shared several quiche recipes here, including our crustless spinach mushroom quiche, salmon quiche with potato crust, caramelized onion and swiss cheese quiche, smoked salmon quiche, and our mushroom and goat cheese quiche.
Each is delicious in its own way, but this quiche Florentine recipe is more of a traditional French quiche and a classic for good reason!
It is:
- simple to prepare
- the perfect quiche for any occasion
- rich, creamy and delicious
- an easy quiche to make gluten free.
The great thing about this classic French spinach quiche is that it works any time of day and for any occasion!
It’s a lovely breakfast and is simple yet elevated enough for Easter or Mother’s Day brunch. Or, serve it with a crisp salad for the perfect light meal.
The Ingredients
We love the creamy filling paired with our easy shortbread pastry, but it also works well with our gluten free pie crust. If you don’t have time or energy to make your own homemade crust, go with a store-bought crust for an extra easy quiche Florentine that will still wow your guests.
In addition to the crust, you will need the following ingredients for the quiche filling:
- butter
- shallots
- fresh baby spinach
- grated or minced garlic cloves
- whole eggs
- heavy cream
- whole milk
- salt and black pepper
- grated Gruyère cheese
How to Make Quiche Florentine
The process is simple, and we’ve outlined the steps below.
Before you start, you will need to pre-bake your crust. Prick the pastry crust across the bottom with a fork and blind bake it at 350°F, with pie weights, for 15 minutes. Let the pie crust cool completely after blind baking. Make sure to reduce the oven temperature to 325°F.
Check out the recipe card at the bottom of the page to see the full recipe and ingredient amounts.
In a large skillet, cook the shallots over medium heat until they are golden brown and slightly caramelized. Add the garlic and cook for 30 seconds, then transfer to a plate and reserve.
Melt the remaining butter and cook the spinach leaves until wilted.
Transfer it to a paper towel-lined bowl and press it with the back of a spoon to remove any excess moisture.
In a large bowl, whisk together the eggs, cream, milk, salt, and pepper. Stir the cheese into the egg mixture.
Spread the shallots and garlic over the bottom of the partially-baked pastry crust. Spread the spinach mixture over the shallots.
Set the quiche pan on a rimmed baking sheet and gently pour the custard mixture into the pan, filling it almost to the top.
Transfer the baking sheet to the center rack of the oven. Bake until golden the center is just slightly jiggly. Transfer to a wire rack and let it cool for 25-30 minutes before cutting into individual slices.
Tips for Success
- If the top of the quiche begins to brown too quickly, lay a sheet of aluminum foil (or parchment paper) on top of the tart.
- To make this recipe in a smaller, 9×1-inch tart pan, reduce the eggs to three total and the cream/milk to just 1-1/2 cups.
- For a creamy quiche, the ratio of eggs to liquid is 1 egg for every 1/2 cup cream or milk.
- Some of the spinach may float to the surface of the quiche while baking, and that’s completely fine.
- If you’d like to substitute frozen chopped spinach for fresh spinach, simply thaw the spinach first. When completely thawed, squeeze as much liquid out as you can and proceed with the recipe.
- Gruyere is the best type of cheese for this recipe as it melts beautifully and is more authentic to this classic French dish. Emmental and Swiss cheese are other types of cheeses that work as a substitute if you don’t have Gruyere.
- To store the whole quiche, cover it in plastic wrap or foil and keep it chilled in the refrigerator for up to five days.
More Recipes Using Eggs
There’s nothing quite like an easy egg recipe for breakfast, lunch, or dinner! Here are some recipes using eggs that will become staples in your kitchen.
- sous vide egg white bites
- breakfast pizza
- smoked salmon deviled eggs
- baked eggs in ramekins
- salmon quiche
- chorizo strata
- spinach and feta breakfast wraps
- Roasted tomato quiche
This delicious spinach Florentine quiche has savory flavors and a creamy, melt-in-your-mouth custard filling with amazing textures! No matter the occasion, our quiche Florentine recipe will impress, time after time.
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Quiche Florentine
Ingredients
For the Pastry crust
- 2-½ cups 300 grams all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon dried thyme
- 1-½ sticks cold butter cut into thin slices
- 1 egg yolk lightly beaten
- 6-7 tablespoons ice water
For the Filling:
- 4 tablespoons butter devided
- 3 shallots coarsely chopped
- 2 garlic cloves grated or minced
- 5 oz. bag of fresh baby spinach
- 6 whole eggs
- 1-½ cups of heavy cream
- ½ cup whole milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups grated Gruyere cheese 200 grams
Instructions
- For the Crust
- In a food processor, add the flour, salt, dried thyme and butter. Pulse the mixture until small pebble-size pieces of butter are visible. Whisk the egg yolk and the cold water together and pulse quickly until the mixture just begins to come together in a ball.
- Transfer the mixture to a lightly floured surface and press into a ball with your hands. Do not knead the pastry dough. Flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic wrap. Refrigerate for 20-30 minutes
Roll the Dough:
- Return the chilled disk to the flour-dusted work surface and roll lightly with a rolling pin. If necessary, lift the edges of the dough as you roll using a pastry scraper and re-dust with flour. Roll the dough into a 14-inch circle about 1/4-inch thick.
- Roll/wrap the pastry dough around the rolling pin and carefully transfer into the tart pan, fitting it up against the inside edge. Trim the excess dough from around top of the edge. Prick the bottom of the crust with a fork and transfer to the freezer for 15-20 minutes.
Bake the Crust:
- Preheat the oven to 350°F:
- Remove the frozen pastry tart from the freezer. Spray one side of a large piece of foil with non-stick oil and place it, oil side down, over the pastry. Press the foil tightly against the frozen pastry molding it to the crust and over the edge. Fill with pie weights.
- Set the tart pan on a baking sheet, transfer to the oven and bake for 20-minutes. Remove from the oven and carefully remove the foil with the pie weights. Let the pastry cool completely before filling.
For the Filling
- Melt two tablespoons of butter in a large skillet. Add the shallots, and cook over medium heat until they are golden brown and slightly caramelized about 10-12 minutes. Add the garlic and cook for 30 seconds until fragrant, then transfer to a plate and reserve until needed.
- With the skillet over medium-low heat, melt the remaining butter. Add the spinach leaves and cook until wilted, stirring frequently. Transfer the spinach to a paper towel-lined bowl and press it with the back of a spoon to remove any moisture.
- In a large bowl, whisk together the eggs, cream, milk, salt, and pepper until well combined. Stir the cheese into the custard.
To Assemble
- Distribute the shallots and garlic over the bottom of the pre-baked pastry crust. Lay the spinach leaves over the shallots in an even layer. Place the pan on a rimmed baking sheet and gently pour the egg/cream mixture into the pan, filling almost to the top. It will puff up as it bakes and then settle as it cools. Transfer to the center rack of the oven.
- Bake the quiche for 50 to 55 minutes until golden and a small area in the center is still giggly. Transfer to a wire rack and allow to cool for 30 minutes before slicing.
- If the quiche begins browning too quickly, lay a sheet of foil over the top of the tart.
Notes
- To make this recipe in a smaller 9×1-inch tart pan you will need to reduce the eggs to 3 and the cream/milk to 1-1/2 cups.
- You can use a frozen, premade pastry if desired. Prick the pastry across the bottom with a fork and prebake (blind bake) the crust at 350°F, with pie weights, for 20 minutes. Let the crust cool before adding the filling.
- Before pre-baking the pastry crust I like to freeze it then line it with section of a slow cooker liner or parchment paper then fill it with pie weights.
- When using pie weights, always fill the lined pastry to the top with the pie weights. This will keep the sides of the pie/tart from slumping during the pre-baking.
- Do not forget to reduce the oven temperature to 325°F after pre-baking the pastry crust.
- It is ok if some of the spinach floats to the surface while baking.
- You can substitute a 10-ounce package of frozen chopped spinach for fresh spinach. Thaw the spinach, then squeeze the moisture out and proceed with the recipe.
