Quiche Florentine

Every bite of Quiche Florentine takes me back to sunny brunches at home, where light streams through the window and laughter fills the air. I remember the first time I tried making this dish; it was inspired by a charming café I visited while traveling in France. The creamy filling, vibrant spinach, and that flaky crust—oh my! It’s a dish that brings comfort and warmth, perfect for a cozy weekend gathering or a celebratory brunch with friends. As I whisk the eggs and heavy cream together, I can almost hear the gentle clink of glasses and the melody of cheerful conversations. It’s not just a recipe; it’s an experience that can turn an ordinary day into something special.

The beauty of Quiche Florentine lies in its versatility. You can enjoy it warm, fresh out of the oven, or let it cool and serve it at room temperature, making it an ideal dish for any occasion. Whether you’re hosting a spring brunch or simply treating yourself to a delightful lunch, this quiche is sure to impress. Plus, it’s packed with wholesome spinach and gruyere cheese, making it as nutritious as it is delicious. So, roll up your sleeves, gather your ingredients, and let’s create this masterpiece together!

Ingredients Overview for Quiche Florentine

The ingredients in Quiche Florentine come together beautifully to create a delightful harmony of flavors. The key players are the fresh spinach, rich eggs, and creamy gruyere cheese. Each ingredient plays a vital role, delivering not just taste but texture, bringing an irresistible appeal to every bite.

• ½ recipe pie crust (or a prepared frozen pie crust) – The foundation of your quiche, providing a flaky texture that contrasts beautifully with the creamy filling.
• 2 tablespoons butter (unsalted) – Adds richness and flavor, essential for sautéing the shallots and spinach.
• 2 medium shallots (chopped) – Infuses a subtle sweetness and depth to the filling.
• ½ teaspoon pepper (or to taste) – Enhances the flavors and adds a slight kick.
• 4 cups spinach (fresh, roughly chopped) – A vibrant, nutritious element that gives the quiche its name and a beautiful green color.
• 4 large eggs – The main binding agent, creating a custard-like texture that holds all the ingredients together.
• 1½ cups heavy cream – The secret to a creamy, luscious filling that melts in your mouth.
• 2 cups gruyere cheese (shredded) – This Swiss cheese adds a nutty flavor that elevates the entire dish.

How to Assemble Quiche Florentine

Making Quiche Florentine is an enjoyable process that fills your kitchen with delightful aromas. Let’s dive into the steps together, ensuring each part is just right for a perfect quiche!

1. Prepare the pie crust: If you’re making your own pie crust, roll it out and carefully place it into a deeper 9.5-inch quiche pan or a shallower 11-inch quiche pan, pressing it into the corners. Use a rolling pin to roll over the top edge of the quiche pan, trimming off excess dough. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice for blind baking.
2. Blind bake the crust: Preheat your oven to 425°F. Bake the crust for 12 to 15 minutes. Carefully remove the pie weights and parchment paper, then reduce the oven temperature to 375°F and continue baking for an additional 5 minutes until golden.
3. For store-bought pastry: If using store-bought pastry, follow the package instructions for best results.
4. Cook the spinach: In a large skillet, melt the butter over medium-high heat. Add the chopped shallots and sauté for 2 to 3 minutes until soft and translucent. Season with pepper, then add the spinach. Cook for about 2 to 3 minutes until wilted, and let it cool slightly.
5. Combine the eggs and heavy cream: In a medium-sized bowl, whisk together the eggs and heavy cream until well combined and slightly frothy.
6. Assemble the quiche: Sprinkle half of the gruyere cheese over the bottom of the pre-cooked crust. Add the sautéed spinach mixture on top, then carefully pour the egg mixture over everything. Finish by topping with the remaining gruyere cheese.
7. Bake: Transfer the quiche to a baking sheet for easier handling and bake for 35 to 40 minutes at 375°F. The top should be golden brown, and the center should be slightly jiggly but set.
8. Rest and serve: Allow the quiche to cool for 10 to 20 minutes before slicing. This rest time is crucial for the filling to set, making it easier to cut and serve. Enjoy it warm or at room temperature!

Pro Tips and Tweaks

Here are some helpful tips and tweaks to make your Quiche Florentine even more special:

• Storage: Wrap tightly in plastic wrap and store in the fridge for 2 to 3 days. Reheat in the oven for the best texture.
• Freezing: For longer storage, freeze the freshly baked quiche. Wrap it well and store for 1 to 2 months. When ready, bake from frozen at 350°F for about 25 minutes.
• Pairing: Serve your quiche with a fresh mixed salad or a side of roasted vegetables for a well-rounded meal.
• Variations: Feel free to add other ingredients, like sautéed mushrooms or different cheeses, to customize the flavors to your liking.
• Serving temperature: Quiche Florentine can be served warm, at room temperature, or even cold, making it versatile for any occasion.

How to Enjoy Quiche Florentine

There are many delightful ways to enjoy your Quiche Florentine! Here are some ideas:

• Brunch gatherings: This quiche makes a stunning centerpiece for any brunch spread. Pair it with fresh fruit, pastries, and drinks for a delightful meal.
• Picnics: Perfect for outdoor picnics, slice it up and pack it alongside a fresh salad for an easy meal on the go.
• Dinner: Serve it with a side of roasted vegetables or a simple mixed greens salad for a light dinner option.
• Meal prep: Make it ahead of time and enjoy it throughout the week for quick lunches or snacks.
• Seasonal variations: Adjust the ingredients with seasonal produce to keep things fresh and exciting.

FAQ

Conclusion

Quiche Florentine is truly a special dish that combines comfort and elegance in every bite. Whether you’re serving it at a gathering or enjoying it on a quiet afternoon, this quiche brings joy and warmth to the table. I encourage you to try making it for yourself; it’s a delightful way to savor fresh ingredients and create lasting memories with friends and family.

Quiche Florentine

The ultimate comfort food, Quiche Florentine is creamy, crispy, and easy to make. Filled with fresh spinach and rich gruyere cheese, this dish is perfect for brunch or a cozy dinner. Make it tonight for a delicious meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: French

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 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)

Equipment

• 9.5-inch Quiche Pan with Removable Bottom

Method

 

1. 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.
2. Blind bake the crust: 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.
3. For store bought pastry: If using store bought pastry, follow the instructions on the package.
4. 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.
5. Combine eggs and heavy cream: In a medium sized bowl add the eggs and heavy cream. Whisk well.
6. 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.
7. Bake: Transfer the quiche onto a baking sheet and bake for 35 to 40 minutes at 375°F until the top is golden. The center should be a bit jiggly but the rest should be set.
8. 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.

Notes

• Tip 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.
• Tip 2: Substituting the cream with a low fat milk is not recommended since the fat helps to firm up the finished quiche.
• Tip 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.
• Tip 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.
• Tip 5: To store this quiche in the fridge, let it cool down after baking and wrap tightly in plastic wrap for 2-3 days.
• Tip 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.
• Tip 7: Unwrap the frozen quiche and bake frozen at 350°F for 25 minutes or until heated through.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.