Quiche Florentine

Creamy Quiche Florentine is a comforting brunch classic that you can bake in under an hour! My recipe is filled with simple herbs, melty cheese, and tender spinach in a rich custard with eggs.

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Taking notes from my easy spinach quiche, Quiche Florentine is a deliciously creamy, buttery weekend brunch bake. I make it with eggs and tender spinach leaves tossed with a rich cream mixture, baked inside a flaky pie crust.

This quiche recipe skips the need for a complicated crust made from scratch, and uses store-bought pie dough for a quick, family-friendly shortcut.

Ingredients in Quiche Florentine

This ingredient list stays focused and familiar, which keeps prep simple.

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How to make Quiche Florentine

This recipe flows easily and rewards patience.

1. Prepare the crust

Place the pie crust into a baking dish and press gently along the edges. Chill briefly so it holds shape during baking.

2. Cook the shallots

Melt butter in a pan over gentle heat. Add chopped shallots and cook slowly until soft and fragrant.

3. Wilt the spinach

Add chopped spinach to the pan and stir until reduced and tender. Set aside to cool slightly.

4. Mix the custard

Whisk eggs with heavy cream and pepper until smooth and well blended.

5. Add cheese and filling

Stir shredded gruyere into the egg mixture, then fold in the spinach and shallots evenly.

6. Fill the crust

Pour the mixture into the prepared crust, spreading evenly so each slice stays balanced.

7. Bake steadily

Bake until the center sets and the top turns lightly golden. The middle should feel firm with a gentle jiggle.

8. Rest before slicing

Let the quiche cool slightly so clean slices form without falling apart.

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How to serve Quiche Florentine

Brunch tables welcome this quiche beside fresh fruit and simple salads. Lunch plates feel complete with a warm slice and a light soup. Dinner works too when paired with roasted vegetables or bread.

Leftover slices keep well and reheat gently without losing texture. The flavor settles even deeper by the next day, which makes it great for planning ahead.

Recipe Tips

• Cool the spinach mixture slightly before adding to eggs.
• Shallow baking helps the custard set evenly.
• Grated cheese melts more smoothly than chunks.
• Resting time improves slicing and texture.
• Gentle heat keeps the filling creamy.

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Quiche Florentine

Recipe by Amara CatherineCourse: LunchCuisine: FrenchDifficulty: Easy

Servings

6

slices

Prep time

20

minutes

Cooking time

45

minutes

Ingredients

• ½ recipe pie crust or a prepared frozen pie crust

• 2 tablespoons butter

• 2 medium shallots chopped

• 4 cups spinach roughly chopped

• 4 large eggs

• 1½ cups heavy cream

• 2 cups gruyere cheese shredded

• ½ teaspoon pepper

Directions

• Prepare the crust:
  Place the pie crust into a baking dish and press gently along the edges. Chill briefly so it holds shape during baking.
• Cook the shallots:
  Melt butter in a pan over gentle heat. Add chopped shallots and cook slowly until soft and fragrant.
• Wilt the spinach:
  Add chopped spinach to the pan and stir until reduced and tender. Set aside to cool slightly.
• Mix the custard:
  Whisk eggs with heavy cream and pepper until smooth and well blended.
• Add cheese and filling:
  Stir shredded gruyere into the egg mixture, then fold in the spinach and shallots evenly.
• Fill the crust:
  Pour the mixture into the prepared crust, spreading evenly so each slice stays balanced.
• Bake steadily:
  Bake until the center sets and the top turns lightly golden. The middle should feel firm with a gentle jiggle.
• Rest before slicing:
  Let the quiche cool slightly so clean slices form without falling apart.