Quiche Florentine (Easy and Flavorful Recipe)

You will love this amazing quiche Florentine. It has a flaky crust and creamy filling loaded with healthy spinach. Although the ingredients are simple, the flavor of this quiche is off the charts! No more bland and boring quiche! The combination of Parmesan and baby Swiss cheese add a tangy and delectable flavor that’s irresistible. It’s like a little bit of heaven in every bite!

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Slice of quiche Florentine on a light wood cutting board.

We love a tasty quiche around here, and for good reason. It’s a handy and delicious breakfast option. Plus, it makes an excellent dish to bring to a brunch potluck. We are proud to present this flavorful quiche Florentine for your dining pleasure. It takes advantage of healthy, nutritious spinach, but don’t let that fool you into thinking that it’s lacking in deliciousness. On the contrary, the baby Swiss and Parmesan come together with a shallot, garlic, and heavy cream to make an amazingly flavorful dish!

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❤️ Reasons to Love This Recipe

  • It’s easy. Contrary to what you might think, this quiche is actually very easy to make thanks to the prepared crust that you can buy at the grocery store.
  • It’s simple. It uses readily-available staple ingredients. No fancy ingredients needed here!
  • It’s a crowd pleaser. This is the perfect dish to bring to your next brunch party. You will certainly get many compliments and requests for the recipe!
  • It’s make ahead friendly. While this quiche is the best consumed the day that it’s made, we typically enjoy the leftovers for many days. It’s great to have something delicious and ready to go for breakfast! Please see below for freezing instructions.
  • It’s vegetarian. If you’re on a vegetarian diet, this quiche is perfect. For more vegetarian quiche recipes, check out this veggie-packed quiche Provencale and this tasty leek and mushroom quiche.

🥬 Ingredients

Quiche Florentine ingredients.
  • 1 unbaked pie crust. You can usually find this in the refrigerated section of your grocery store. For a gluten-free option, we recommend King Arthur Flour’s Gluten Free Pie Crust Mix (affiliate link), or you can make your own using this easy pie crust recipe from Natasha’s Kitchen.
  • Spinach. Fresh, chopped. We have only tested this recipe using fresh spinach. You can try a 1:1 substitution of frozen spinach. Thaw first, then squeeze out the liquid before adding it to your skillet.
  • 1 shallot. Died.
  • Butter. Salted or unsalted is fine. This is used to oil your skillet to prevent the shallot, garlic, and spinach from sticking to the pan.
  • Garlic. Minced. We keep a jar of minced garlic in our fridge. It comes in very handy for recipes like this!
  • Large eggs.
  • Heavy cream. You can substitute milk, but if you do, go for whole milk, not 1 2 percent, or skim.
  • Salt.
  • ground pepper.
  • Baby Swiss cheese. Grated. Regular Swiss (is more tangy) or gruyère cheese will work as well.
  • Parmesan cheese. Shredded.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C).

Unbaked pie crust in a white quiche dish.
Bring crust to room temperature (about 15 minutes), and slowly and gently unroll. If necessary, lightly roll crust out with a rolling pin until it is about 11-12 inches in diameter. Be careful not to roll it too thin to prevent tears. Carefully place it in the quiche dish and press crust firmly against the side and bottom, fold over any excess and press into the side of the dish to create a sturdy side. Set aside in the refrigerator.
Chopped spinach on a wood cutting board.
Give spinach a rough chop. For presentation, it’s best to leave larger pieces and not chop too fine.
Slab of butter in a stainless steel skillet.
Heat butter in a skillet over medium heat.
Diced shallot cooking in a stainless steel skillet
Add shallot and cook, stirring often, until lightly browned, about 3 to 5 minutes.
Minced garlic and cooked shallot in a skillet.
Lower heat to low-medium, add garlic, and cook until fragrant about 1 minute.
Chopped spinach in a skillet with diced shallot and garlic.
Add spinach and stir and cook until wilted, about 1 to 2 minutes. Remove skillet from heat and set aside.
Eggs, cream, salt, and pepper in a large glass bowl.
In a large bowl, whisk together the eggs, cream, salt and pepper.
Cheese and spinach mixture in a large glass bowl with egg mixture.
Stir in the spinach mixture, Swiss, and Parmesan cheese.
Unbaked quiche on a dark metal baking sheet.
Pour the mixture into the prepared quiche dish. Place dish on a baking sheet to make it easier to move it in and out of the oven. Bake until lightly golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving.

🥣 Equipment

  • 10-inch quiche dish. We used a white ceramic quiche dish. You can also use a pie plate or tart pan. If using a tart pan with a removable bottom, wrap the sides and bottom tightly in aluminum foil before pouring the egg/cream mixture into the unbaked crust.
  • Great skill. Used to sauté the shallot, garlic, and spinach.
  • Large bowl. Used to mix the eggs, cream, and cheese.
  • Wire whisk. Use a wire whisk to whip a little bit of air into the egg/cream mixture.
  • Baking sheet. This is not necessary, but it definitely comes in handy for moving the quiche in and out of the oven.

ℹ️ Substitutions

  • Gluten Free – As mentioned above, you can make a gluten-free crust using King Arthur Flour’s Gluten Free Pie Crust Mix (affiliate link).
  • Lower Fat – You can substitute whole milk for the heavy cream. We don’t recommend 1 or 2 percent, or skim. It’s the fat that provides the silky creaminess in the custard and makes this quiche taste so good.

💡 Variations

  • With Bacon – Place 2-3 strips of bacon on a paper towel-lined plate and cook in the microwave on high for 1 minute per strip. Once cooled, crumble cooked bacon into the egg/cream mixture and stir to combine.
  • With Mushrooms – Add 1 cup of sliced ​​baby bella or sliced ​​white mushrooms to the skillet after cooking shallot and garlic. Cook, stirring often, until mushrooms are golden brown and begin releasing their liquid, about 4 minutes. Add spinach and proceed with the recipe as instructed.
Quiche Florentine in a white quiche dish with a pie server and three eggs on a dark wood background.

🌡️ Storage

Wrap any leftovers tightly with plastic wrap and cover with aluminum foil. It will keep in your fridge for up to 5 days.

To make ahead and freeze, bake it fully, allow it to cool, place it on a baking sheet, and place it in the freezer for a few hours until it’s firm to the touch. Then wrap it a couple of times with freezer wrap and aluminum foil to prevent freezer burn. For an added layer of protection, you can seal the whole thing in a freezer bag, but that may not be necessary. The quiche should keep well in the freezer for up to a month. Reheat from frozen (no need to thaw first) in a preheated oven, about 25-30 minutes.

💭 Top tip

  • For a sturdier edge, roll out the unbaked crust so that it’s about ½ inch larger all the way around than the diameter of the quiche dish, then fold the excess over and press firmly against the side of the dish.
  • If you find that the crust is getting too brown in the oven, cover the edges of the crust with aluminum foil.

Love this quiche recipe? More quiche and frittata recipes to make and love!

See more egg recipes →

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

Recipe adapted from Asparagus and Fontina Quiche in the Magnolia Table cookbook.

📖 Recipe

Slice of quiche Florentine on a light wood cutting board.

Quiche Florentine

Heavenly Home Cooking

You will love this amazing quiche Florentine. It has a flaky crust and creamy filling loaded with healthy spinach. Although the ingredients are simple, the flavor of this quiche is off the charts! No more bland and boring quiche! The combination of Parmesan and baby Swiss cheese add a tangy and delectable flavor that’s irresistible. It’s like a little bit of heaven in every bite!

Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Breakfast, Brunch

Cuisine French

Servings 8 servings

Calories 387 kcal

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Ingredients

Instructions

  • Preheat oven to 350 F (177 C).

  • Bring crust to room temperature (about 15 minutes), and slowly and gently unroll. If necessary, lightly roll crust out with a rolling pin until it is about 11-12 inches in diameter. Be careful not to roll it too thin to prevent tears. Carefully place it in the quiche dish and press crust firmly against the side and bottom, fold over any excess and press into the side of the dish to create a sturdy side. Set aside in the refrigerator.

    1 unbaked pie crust

  • Heat butter in a skillet over medium heat.

    1 tablespoon butter

  • Add shallot and cook, stirring often, until lightly browned, about 3 to 5 minutes.

    1 medium shallot

  • Lower heat to low-medium, add garlic, and cook until fragrant about 1 minute.

    1 teaspoon garlic

  • Add spinach and stir and cook until wilted, about 1 to 2 minutes. Remove skillet from heat and set aside.

    4 cups spinach

  • In a large bowl, whisk together the eggs, cream, salt and pepper.

    6 large eggs, 1 cup heavy cream, 1 teaspoon salt, ½ teaspoon ground pepper

  • Stir in the spinach mixture, Swiss, and Parmesan cheese.

    1½ cup baby Swiss cheese, ¾ cup Parmesan cheese

  • Pour the mixture into the prepared quiche dish. Place dish on a baking sheet to make it easier to move it in and out of the oven. Bake until lightly golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

  • Remove from the oven and let stand for 5 to 10 minutes before serving.

Nutrition Facts

Calories: 387kcal (19%)Carbohydrates: 13g (4%)Protein: 16g (32%)Fat: 30g (46%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonnounsaturated Fat: 9gTrans Fat: 1gCholesterol: 202mg (67%)Sodium: 650mg (28%)Potassium: 221mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 2332IU (47%)Vitamin C: 5mg (6%)Calcium: 354mg (35%)Iron: 2mg (11%)

Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Total Servings 8 servings

Keyword easy, freezable, vegetarian

Food safety

  • Cook to a minimum temperature of 165 F (74 C).
  • Do not use the same utensils on cooked food, that previously touched raw meat.
  • Wash hands after touching raw meat.
  • Don’t leave food sitting out at room temperature for extended periods.
  • Never leave cooking food unattended.
  • Use oils with high smoking point to avoid harmful compounds.
  • Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

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