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Quiche Florentine

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Loaded with fresh spinach and sharp white cheddar cheese, Quiche Florentine is perfect for any meal of the day, from breakfast and brunch to dinner.

Easy Spinach Quiche Recipe

Is there a dish more versatile than quiche? I cannot think of another dish that can be considered to be appropriate for all meals of the day, from breakfast and brunch to lunch and dinner.

With sharp white cheddar, spinach, cream, and eggs all baked in a flaky pie crust, this Quiche Florentine is no exception. It’s savory, cheese, and oh-so-flavorful. It’s perfect for a filling breakfast, the brunch buffet, or add some sides and call it dinner.

While this isn’t the quickest recipe to make since the pie crust needs to be partially baked and then the dish itself bakes for about 40 minutes, the hands-on time is limited and comes together quickly.

A slice of quiche florentine on a white plate

What Is Quiche Florentine?

Quiche florentine is simply a spinach and cheese quiche, baked in a pie crust. You’ll find lots of recipes on the web that use gruyere cheese, but my preference is to use an extra sharp white cheddar cheese. It really gives this dish such good flavor and you can taste the cheese in every bite.

Like most quiches, quiche florentine can be enjoyed for breakfast, brunch, lunch, or dinner!

A bowl of shredded sharp white cheddar cheese

Key Ingredients

Here’s what you need to know about the most important ingredients in this recipe. Scroll down to the recipe box for the full list and measurements.

  • Pie crust – I like to use my easy homemade pie crust when making quiche.
  • Extra sharp shredded – Gives lots of flavor to the dish. Try to shred your own for the best melting.
  • Fresh spinach – If you want to use frozen spinach instead of fresh, make sure to thaw and thoroughly drain the spinach of excess water.
  • Eggs – The main ingredient in this lovely quiche!

Recipe Variations

Quiche is a dish that’s easy to switch up according to your taste and preferences. Here are a few ways to elevate your quiche florentine or completely switch up the dish.

  • Switch up the cheese. As noted above, lots of quiche florentine recipes are made with gruyere cheese so feel free to substitute that or any other preferred cheese.
  • Add some bacon. Because, why not? Bacon makes everything better.
  • Turn it into cheesy broccoli bacon quiche. This is another of my favorite quiche recipes! It’s loaded with cheddar cheese, broccoli, and bacon.
  • Add more veggies. Feel free to load your quiche up with veggies like tomatoes, onions, and mushrooms.
  • Load it up with meat. Cubed ham, bacon, and sausage all make great additions to this spinach and cheese quiche!
  • Make it gluten-free: Trying using my easy gluten-free pie crust and swapping the flour in the filling for corn starch.

How to Make Quiche Florentine

Quiche does require a handful of steps, mostly in prebaking the pie crust, but still comes together quite easily.

Step 1: Partially bake the crust. First, bake the crust for 12 minutes topped wih parchment paper and pie weights. Side aside the parchment paper and weights, then poke holes in the bottom with a fork. Bake for an additional 10 minutes. Use a spatula to push down the crust if it inflates a bit.

Overhead view of a partially baked pie crust

Step 2: Cook the aromatics. Cook the shallots and garlic until fragrant, then add in the spinach.

Step 3: Make the filling. Whisk the flour in two tablespoons of milk. Combine with the remaining milk, heavy cream, and eggs. Whisk and add salt and pepper.

Step 4: Assemble the quiche. Layer the vegetables and quiche in the pie crust. Pour the egg mixture over top.

Step 5 Bake. Bake for 35 to 45 minutes. You may need to use a pie crust shield to prevent the edges from burning too quickly.

Why Is Pre-Baking the Crust Important?

If you don’t partially bake the pie crust in advance, it likely will not cook through before the dish is ready. Additionally, the bottom won’t be golden and crispy but likely mushy instead. It does add an extra step but it’s definitely one you don’t want to miss!

A slice of quiche florentine with a bite missing

What to Serve It With

Since quiche can be served for pretty much any meal of the day, there are really no hard or fast rules as to what to serve it with. In the morning, you may want to enjoy it with some orange juice (or a mimosa) and a side of bacon and toast. Or balance out the savory with some sweet banana bread.

For lunch or dinner, try these fun quinoa vegetable salad or crispy potatoes. Potatoes and egg is a combo that can certainly be enjoyed any time of day!

How to Store Leftovers

Leftover spinach quiche can be stored in an airtight container in the fridge for up to 4 days. Popping the dish back into the oven is the easiest way to reheat it, though the microwave works for individual servings as well.

Quiche can also be frozen. Allow to cool completely then wrap in plastic wrap and foil. Freeze for up to 2 months. Reheat directly from frozen, adding 10 or 20 minutes to the total bake time.

More Savory Recipes:

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A slice of spinach and cheese quiche on a pie server

Quiche Florentine

  • Author: Julianne Dell
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings

Description

Loaded with fresh spinach and sharp white cheddar cheese, Quiche Florentine is perfect for any meal of the day, from breakfast and brunch to dinner.

Ingredients

  • 9-inch Pie crust, partially baked
  • 8 ounces extra sharp cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 1 medium shallot, finely diced
  • 1 clove Garlic
  • 3 cups Fresh spinach
  • 1 tablespoon flour
  • ½ cup whole milk
  • ½ cup heavy cream
  • 4 large eggs, beaten
  • Salt & pepper to taste

Instructions

  1. Partially bake the crust. Prepare a pie crust in a 9-inch pie plate. Preheat the oven to 375°F. To partially bake, place a piece of parchment paper in the bottom and then add pie weights or dried beans or rice. Bake for 12 minutes. Remove from the oven and set aside the weight and parchment paper. Poke the bottom of the pie crust with a fork several times. Return to the oven for another 10 minutes. The bottom of the crust may inflate but gently push it back down with a spatula.
  2. Reduce oven temperature to 350°F.
  3. In a medium sauce pan, heat the olive oil then add the garlic and shallots and cook until the shallots are transparent and fragrant (just a couple minutes), then add the spinach and cook until cooked down.
  4. Combine the liquid ingredients: In a small dish, take 2 tablespoons of the milk and whisk together with the flour until the flour is dissolved. Add additional milk if needed. Them combine the slurry with the rest of the milk, heavy cream and beaten eggs. Whisk to combine and add salt and pepper. Set aside.
  5. Layer the vegetables and cheese in the prepared pie crust and then pour the liquid over top.
  6. Bake at 350°F for 35-45 minutes until the center of the quiche is cooked through. Use a pie crust shield to prevent the edges from browning too quickly.

Equipment

Notes

  • Frozen spinach- to use frozen instead of fresh, make sure to thaw and thoroughly drain the spinach of excess water, ensuring it’s as dry as you can make it. 
  • Cheese: gruyere cheese is a great alternative to sharp cheddar 
  • Add additional vegetables or meats can be added
  • To make gluten- free:  Try my gluten-free pie crust and use corn starch instead of flour in the filling. 
Nutrition Information:
1 slice
425
1.7 g
396.5 mg
31.3 g
21.6 g
1 g
14.4 g
191.9 mg
  • Category: Brunch
  • Method: Oven
  • Cuisine: American

Keywords: spinach quiche, vegetable quiche, spinach and cheese quiche

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