Quiche Florentine
This Quiche Florentine is a classic French spinach quiche, perfect for breakfast, lunch, dinner or even a quick snack. Made with cream, eggs, spinach and gruyere cheese, this quiche is undeniably delicious and versatile.
Prep Time30 minutes mins
Cook Time1 hour hr 5 minutes mins
Cooling Time20 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Breakfast, Brunch
Cuisine: French
Keyword: quiche, quiche florentine, quiche recipe
Servings: 8
Calories: 436kcal
- ½ recipe pie crust or a prepared frozen pie crust
- 2 tablespoons butter unsalted
- 2 medium shallots chopped
- ½ teaspoon pepper or to taste
- 4 cups spinach fresh, roughly chopped
- 4 large eggs
- 1½ cups heavy cream
- 2 cups gruyere cheese shredded
Prepare Filling:
Cook the spinach: Add the butter to a large skillet and melt over medium-high heat. Add the shallots and cook for 2 to 3 minutes or until soft and translucent. Season with pepper. Add the chopped spinach and cook for about 2 to 3 minutes until cooked down. Let it cool slightly.
Combine eggs and heavy cream: In a medium sized bowl add the eggs and heavy cream. Whisk well.
Assemble and Bake:
Assemble the quiche: Sprinkle half the cheese over the bottom of the precooked crust then top with spinach filling. Carefully pour the egg mixture over the spinach. Top with remaining gruyere cheese.
Bake: Transfer the quiche onto a baking sheet and bake for 35 to 40 minutes at 375°F or until the top is golden. The center should be a bit jiggly but the rest should be set.
Rest and serve: Let the quiche cool for 10 to 20 minutes, allowing the quiche to fully set. Cut into slices and serve either warm or at room temperature.
- If you don't have any pie weights, check your pantry for dried beans or uncooked rice as those are some of the best alternatives.
- Substituting the cream with a low fat milk is not recommended since the fat helps to firm up the finished quiche.
- It's important to let your quiche rest before cutting into it. The inside will continue to cook while the outside will cool down a bit.
- Substitute Emmental, Jarlsberg, or Raclette cheese for Gruyere in quiche. Any of these Swiss cheeses will be ideal, as they give off very similar flavor profiles to Gruyere.
- To store this quiche in the fridge, let it cool down after baking and wrap tightly in plastic wrap for 2-3 days.
- It is best to freeze a freshly baked quiche, rather than one that has already been stored in the fridge for a few days. This will ensure that the quality remains as good as possible. Store for 1-2 months.
- Unwrap the frozen quiche and bake frozen at 350°F for 25 minutes or until heated through.
Serving: 1slice | Calories: 436kcal | Carbohydrates: 12g | Protein: 18g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 273mg | Potassium: 400mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10339IU | Vitamin C: 5mg | Calcium: 483mg | Iron: 2mg