Quiche Florentine (Spinach Quiche)
Quiche Florentine is a classic spinach quiche recipe that’s easy to prepare and perfect for a light dinner, lunch or brunch. Made with eggs, cream, fresh spinach, herbs and gruyere cheese baked in a flakey pie crust for a savory meal, simple meal any day of the week.
Whether you’re looking for an easy brunch recipe or a light lunch, a classic quiche is definitely the way to go. I like to keep things flavor packed, yet simple when I make a quiche…especially when I’m entertaining. This easy Quiche Florentine is all of the above.
Simple, classic Spinach Quiche comes together so quickly and then bakes into a custardy dream speckled with sharp cheese. It’s the perfect light meal to serve alongside a crisp, fresh salad just about any day of the week. And the fact that I can make it in advance, then reheat right before serving, makes it a big win when planning a small gathering of friends.
CLASSIC QUICHE FLORENTINE
This easy Quiche Florentine, or Spinach Quiche, is made of a simple egg custard with shredded gruyere cheese and fresh spinach folded in. It’s baked in a light, flakey pie crust that’s just as simple to prepare but you can use a refrigerated pie crust with excellent results.
Quiche Florentine is made with spinach and in this recipe, cheese. Florentine, pronounced “FLOR-en-teen”, simply means to prepare in the style of the Italian region of Florence. This just means it’s made with spinach. So, in a nutshell, anything made Florentine Style will be made with spinach as in the case of this Chicken Florentine. Easy to remember, right?
INGREDIENTS FOR QUICHE FLORENTINE
Because Quiche Florentine is made with simple ingredients, be sure to use the freshest ingredients you can find. You can make this recipe with frozen, thawed spinach but I really like to use fresh baby spinach the best.
You will need:
- Eggs – I like to use large eggs and since measurements are pretty precise here, I highly recommend sticking with large eggs.
- Cream – You can use heavy cream for a richer texture but I, actually, prefer to use half and half to keep calories in check.
- Cheese – Freshly grated gruyere is called for in this recipe for a sharper flavor with great meltability. You can skip the cheese or use cheddar instead, if you prefer.
- Spinach – Fresh baby spinach is my favorite. It’s lighter and blends so well with the custard. You can also use frozen, thawed and well drained spinach.
- Seasonings – I like to add a sprinkle of Italian seasoning on occasion but you can season well with salt and pepper to keep things simple.
- Pie Crust – My go-to is a buttery homemade pie crust recipe but a refrigerated crust works well in a pinch. You can also use a Shortcrust Pastry, too.
HOW TO FREEZE
You can certainly freeze your Quiche Florentine for an easy dinner when days get busy. Simply follow all the instructions and bake your quiche completely.
Allow the quiche to cool to room temperature and wrap tightly in plastic wrap. Wrap again in foil before transferring to the freezer.
You can freeze your quiche for up to 3 months safely.
HOW TO REHEAT FROZEN QUICHE
To reheat your quiche, unwrap and place on a baking sheet.
Bake the frozen quiche at 350˚F for 45 minutes to 1 hour until heated through.
WHAT TO SERVE WITH QUICHE FLORENTINE
We like to keep things light when serving quiche so a light salad with apple cider vinaigrette or a side of baked asparagus always seems to keep us satisfied.
If you’re serving your Quiche Florentine for brunch, it’s fantastic alongside a bowl of this bright, fresh fruit salad.
Quiche Florentine Recipe
- pie plate
- 1 pie crust
- 5 large eggs
- 1 cup half and half
- 1 cup shredded gruyere
- 1 cup baby spinach rinsed and patted dry
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- Preheat oven to 425˚F.
- Roll out the crust and gently press into a pie plate of 9 inch spring form pan. Weigh down the center with pie weights or line with parchment and fill with dry beans.
- Bake the crust for 10 minutes. Remove the pie weight or beans. Cool to room temperature.
- In a medium bowl, whisk together the eggs, half and half, salt and pepper. Set aside.
- Top the crust with 3/4 cup of the shredded cheese and arrange the spinach in an even layer.
- Pour the egg mixture into the crust and sprinkle with the remaining cheese.
- Reduce the oven temperature to 350 degrees and bake for approximately 40 minutes or until the quiche is golden brown and puffed.
- Serve immediately.