Quiche Florentine is my favorite way to bring a little French charm to weekend mornings. One Saturday, I opened my fridge to find just eggs, spinach, and cheese, and in less than an hour, my kitchen smelled like a cozy Parisian bakery. This classic quiche florentine recipe combines a golden crust, creamy eggs, and tender spinach for a comforting vegetarian quiche. I like brushing the crust with olive oil for extra color, while the spinach provides a boost of spinach nutrition. It’s a simple pleasure that always feels special on any brunch table.
History of Quiche Florentine
I first discovered Quiche Florentine in a tiny French café, where the scent of buttery pastry and warm spinach filled the air. In French cuisine, the term “Florentine” simply means that the dish includes spinach, a nod to the influence of Florence, Italy. This combination of eggs, cream, cheese, and spinach baked in a golden crust quickly became one of my favorites for its elegant yet comforting taste.
Back in my kitchen, I learned that this French quiche recipe is loved around the world for its versatility. It’s perfect straight from the oven or served at room temperature for a casual brunch. For a lighter twist, you can try this cottage cheese and spinach crustless quiche, which offers the same classic flavor without the crust. One slice of this Florentine spinach quiche brings the timeless charm of French cooking right to your table.
Quiche Florentine Recipe: Classic Spinach Quiche for Brunch
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This classic Quiche Florentine combines creamy eggs, spinach, and cheese in a golden crust for the perfect weekend brunch or make-ahead vegetarian meal.
Ingredients
1 store-bought 9-inch pie crust
1 tablespoon butter
2 shallots, finely chopped
1 package (10 oz) frozen spinach, thawed and well-drained
4 large eggs
1 cup heavy cream
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 1/2 cups shredded gruyère cheese (or Swiss/cheddar blend)
Instructions
- Prepare the crust:
Preheat oven to 400°F (200°C). Line a 9-inch pie dish with the crust, prick with a fork, cover with parchment and weights, and blind bake for 20 minutes. Remove weights and bake 5 more minutes until lightly golden. - Make the filling:
Sauté shallots in butter until lightly browned. Stir in the drained spinach. Whisk eggs, cream, nutmeg, salt, and pepper in a bowl, then combine with shredded cheese and spinach mixture. - Bake the quiche:
Pour the filling into the crust and bake for 25-30 minutes on the lower rack until the custard is set and the top is lightly browned. Let rest 10-15 minutes before slicing and serving.
Notes
Use frozen spinach for convenience, but ensure it is well-drained to prevent a watery quiche. Quiche can be served warm or at room temperature and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 130mg
Why This Quiche Florentine Recipe Works
This easy quiche recipe is my go-to when I want something homemade yet stress-free. With just a few ingredients and less than an hour in the kitchen, this Florentine spinach quiche turns simple staples into a comforting meal perfect for brunch or a make-ahead dinner.
Quick & Easy to Prepare
One of the best things about this recipe is how simple it is to pull together. Using frozen spinach cuts prep time, and a store-bought pie crust means you can focus on the rich egg and cheese filling. After a quick blind bake, the custard mixture comes together in minutes, and the oven does the rest. In just about an hour, you can slice into a golden, tender quiche that feels as if it came from a cozy café. I often serve it alongside zucchini and cottage cheese flatbread for an effortless brunch that impresses every guest.
Nutritious and Vegetarian Friendly
Quiche Florentine is as wholesome as it is delicious. Eggs provide high-quality protein, while spinach adds a boost of fiber, iron, and essential vitamins. This makes it a well-balanced vegetarian option that satisfies without feeling heavy. Using frozen spinach keeps the process simple, yet the flavor remains fresh and vibrant. Plus, this make-ahead quiche can be enjoyed warm or at room temperature, making it ideal for gatherings or meal prep. According to the USDA nutritional data, spinach is packed with nutrients that support a healthy diet, so you can feel good about every bite.
Step-by-Step Instructions for the Perfect Quiche Florentine
Making this quiche florentine recipe is easier than it looks. With a few simple steps, you can transform eggs, spinach, and cheese into a creamy, golden quiche that feels like a weekend treat yet fits easily into any schedule.
Prepare the Crust (Blind Bake)
Start by preheating your oven to 400°F (200°C). Line a 9‑inch pie plate with store‑bought crust, then prick the base with a fork. To avoid a soggy bottom, blind bake the crust by covering it with parchment paper and pie weights or dry beans. Bake for 20 minutes, remove the weights, and bake for 5 more minutes until lightly golden. This step ensures a crisp foundation for your spinach and cheese filling.
Make the Spinach Filling
While the crust bakes, sauté shallots in a bit of butter until lightly browned, then add thawed and well‑drained frozen spinach. Whisk eggs, cream, salt, pepper, and a touch of nutmeg in a bowl. Combine with shredded cheese to create a rich spinach and cheese quiche filling. This simple mixture is what gives the quiche its smooth texture and balanced flavor that everyone loves.
Bake to Perfection
Pour the filling into the prepared crust, sprinkle with the remaining cheese, and bake on the lower rack for 25‑30 minutes. The custard should be fully set and lightly browned on top. Let the quiche rest for 10‑15 minutes before slicing to ensure clean cuts. I like to serve it warm, sometimes alongside protein pumpkin muffins for a complete brunch that’s both comforting and satisfying.
Variations & Serving Ideas
This Florentine spinach quiche is a classic that adapts beautifully to any occasion. Whether you plan a relaxed weekend brunch or a simple dinner, this quiche florentine recipe can be adjusted to keep every meal fresh and exciting. With a few small changes, you can transform the flavor, the presentation, or even make a crustless quiche option that is lighter yet still satisfying.
Creative Ingredient Swaps
One of the best parts of making quiche florentine is how flexible it is. Swap the traditional gruyère for sharp cheddar, Swiss, or a blend of Monterey Jack and fontina for a new twist. For a lighter version, prepare a crustless quiche option by pouring the filling into a greased dish without the pastry shell. You can also add vegetables like mushrooms, caramelized onions, or roasted peppers to enhance the flavor. Vegan cooks can replace the cream with plant‑based alternatives and use dairy‑free cheese to keep the creamy texture. With these swaps, your florentine spinach quiche remains rich, flavorful, and perfect for sharing.
Perfect Pairings for Brunch
This brunch quiche recipe shines when paired with fresh, colorful sides. A simple arugula salad with lemon vinaigrette, seasonal fruit, or buttery croissants makes the meal feel special. In summer, serve the quiche with chilled soups or gazpacho for a refreshing spread, while in cooler months, a warm vegetable soup completes the plate. I often set up a brunch board with sliced quiche florentine, roasted tomatoes, and small bowls of fruit for a cheerful, inviting table. No matter how you serve it, this florentine spinach quiche turns every gathering into a cozy celebration of flavor.
Final Thoughts
This quiche florentine recipe has become one of my favorite go‑to dishes for its comfort, versatility, and flavor. It proves that simple ingredients like eggs, spinach, and cheese can come together to create something that feels truly special. Whether you bake it fresh for a cozy weekend brunch or rely on it as a make‑ahead quiche for busy mornings, it never disappoints.
What I love most is that this spinach quiche works in so many situations, served warm with a salad for lunch, sliced into portions for meal prep, or shared at a festive brunch table. If you try this recipe, I’d love to see your creation! Tag me on Facebook or Pinterest and let me know how your quiche turned out. Sharing your photos and feedback makes every batch feel like a celebration in my kitchen.
Frequently Asked Questions
What is the difference between quiche Lorraine and Florentine?
The main difference lies in the filling. Quiche Lorraine is made with eggs, cream, and bacon, while quiche Florentine is a vegetarian quiche filled with spinach and cheese. This quiche florentine recipe is lighter and perfect for spinach lovers.
What is in quiche Florentine?
A traditional quiche Florentine contains eggs, cream, cheese, usually gruyère or Swiss, and plenty of spinach. Some versions include shallots, nutmeg, or Dijon mustard for extra flavor. This spinach quiche can be made with a flaky crust or as a crustless quiche for a lighter twist.
What is the secret to a good quiche?
The secret to a good quiche is a flaky crust, a creamy egg mixture, and a custard that sets without overcooking. Blind baking the crust avoids sogginess, and squeezing excess water from the spinach is key for a perfect quiche florentine recipe.
Is milk better than heavy cream in quiche?
Both work, but heavy cream gives a richer texture, while milk makes the quiche lighter. A 50/50 mix balances flavor and creaminess. For proper handling, check the USDA egg safety guidelines.
Can you freeze quiche Florentine?
Yes! After baking, let the quiche cool completely, then wrap slices tightly before freezing. This spinach quiche keeps well for up to three months and reheats beautifully in the oven.
Can I make quiche Florentine ahead of time?
Absolutely. This make-ahead quiche can be prepared a day in advance and stored in the refrigerator. Reheat in the oven before serving for the best texture and flavor.
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