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a slice of quiche being pulled from quiche florentine.
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4.42 from 12 votes

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 mins
Cook Time1 hr 5 mins
Cooling Time20 mins
Total Time1 hr 55 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
  • cups heavy cream
  • 2 cups gruyere cheese shredded


Quiche Crust:

  • Prepare pie crust: If you're making your own pie crust, roll it out and place it in a deeper 9.5-inch quiche pan or a more shallow 11-inch quiche pan, pressing into the corners.Use a rolling pin to roll over the surface of the quiche pan, to cut off the excess dough from the edges. Line the crust with parchment paper and fill it with pie weights or dry beans or rice.
  • Blind bake the crust (pre-bake): Preheat the oven to 425°F. Bake for 12 to 15 minutes. Remove the pie weights and parchment paper. Reduce the oven heat to 375°F and bake the crust for an additional 5 minutes.
  • For store bought pastry: If using store bought pastry, follow the instructions on the package.

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.



  1. 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.
  2. Substituting the cream with a low fat milk is not recommended since the fat helps to firm up the finished quiche.
  3. 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.
  4. 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. 
  5. To store this quiche in the fridge, let it cool down after baking and wrap tightly in plastic wrap for 2-3 days.
  6. 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.
  7. 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