If you have a soft spot for comforting, flavorful dishes that feel like a warm hug on a plate, then you are going to absolutely love this Quiche Florentine (Spinach Quiche) Recipe. This classic French-inspired dish features a buttery, flaky crust filled with a luscious blend of tender spinach, sautéed mushrooms, and rich cheeses all brought together with a smooth egg and cream custard. Whether you’re planning a cozy brunch, a simple dinner, or something impressive to share with friends and family, this Quiche Florentine (Spinach Quiche) Recipe is a timeless favorite that’s both elegant and totally approachable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the fresh ingredients that combine to make every bite deliciously satisfying. Each component plays an essential role: the crust provides that perfect crispy base, the vegetables add freshness and earthiness, and the cheeses melt into a creamy, flavorful finish.
- Pie crust: A store-bought or homemade crust serves as the buttery, flaky foundation of the quiche.
- Olive oil: Adds a subtle richness and helps soften the shallots and mushrooms.
- Shallot (diced): Delivers a mild, sweet onion flavor that enhances the filling.
- Mushrooms (sliced): Bring an earthy depth and lovely texture.
- Fresh spinach (chopped): The star green ingredient that wilts into creamy goodness.
- Eggs: They create the smooth custard that holds the quiche together perfectly.
- Whipping cream: Makes the custard luxuriously rich and velvety.
- Gruyere cheese (shredded): Offers a nutty, melting cheese that’s essential for classic flavor.
- Parmesan cheese (grated): Adds a sharp, salty finish that complements the other ingredients beautifully.
How to Make Quiche Florentine (Spinach Quiche) Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F to get it ready for baking. Press your pie crust gently into a 9-inch tart or quiche pan, making sure it evenly covers the sides for that classic quiche shape. Poke holes all over the crust with a fork – this little trick helps avoid bubbles while baking. Bake the crust for about 7 minutes until it’s slightly set and just beginning to turn golden, then take it out and let it cool. This pre-baking step ensures the crust stays crisp once the filling is added.
Step 2: Sauté the Vegetables
While the crust is in the oven, heat a tablespoon of olive oil over medium heat in a skillet. Toss in the diced shallots and cook them gently until softened and fragrant, about 2 minutes. Next, add the sliced mushrooms and keep cooking for 5 to 7 minutes until they’re tender and their juices mostly evaporate. Finally, stir in the chopped spinach and cook everything just until the spinach wilts. This vegetable mix will bring amazing flavor and texture to your Quiche Florentine filling.
Step 3: Whisk the Custard
In a large bowl, combine the eggs and whipping cream and whisk them together until the mixture is smooth and creamy. Be sure to season generously with salt and pepper – this step is key because the custard needs a bit of seasoning to bring out all the flavors of the quiche filling later on.
Step 4: Assemble the Quiche
Layer the shredded Gruyere cheese over the bottom of your cooled crust; this melt-in-your-mouth cheese creates a wonderful savory base. Spoon the sautéed vegetable mixture evenly on top of the Gruyere. Then, carefully pour your egg and cream custard over everything to fill the pan. Finish by sprinkling the grated Parmesan cheese across the surface for a gorgeous golden crust once baked.
Step 5: Bake Until Set
Slide your assembled quiche into the oven and bake at 350°F for 35 to 38 minutes. You’re aiming for the custard to be fully set but still slightly jiggly in the center, with a light golden color on top. Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing and serving – this resting time helps everything to firm up perfectly.
How to Serve Quiche Florentine (Spinach Quiche) Recipe
Garnishes
Adding fresh garnishes really elevates the presentation and flavor of your Quiche Florentine. Think about sprinkling chopped fresh herbs like parsley, chives, or dill right before serving. A few thin slices of fresh tomato or a light dusting of cracked black pepper can also add a pop of color and brightness that complements the creamy, cheesy filling beautifully.
Side Dishes
This spinach quiche pairs wonderfully with crisp, refreshing sides. A simple mixed green salad dressed with a tangy vinaigrette creates a lovely balance. Roasted potatoes or a fresh fruit salad make great companions too, turning your meal into a complete, satisfying spread that feels both indulgent and wholesome.
Creative Ways to Present
Serve your Quiche Florentine as individual slices plated with a drizzle of herb oil or a dollop of sour cream on the side. For brunch gatherings, consider making mini quiches in muffin tins to create delightful single servings. You can also present the whole quiche on a rustic wooden board for a charming, shareable centerpiece that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, they keep very well in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. The flavors actually deepen after a day, making for delicious next-day lunches or light dinners.
Freezing
You can freeze the Quiche Florentine by wrapping it securely in foil and placing it inside a freezer bag or airtight container. Freeze for up to 2 months. When you’re ready to enjoy it, thaw the quiche overnight in the fridge to maintain the best texture and flavor.
Reheating
To reheat, place a slice on a baking sheet and warm in a 325°F oven for about 15 to 20 minutes or until heated through. Avoid microwaving when possible as it can make the crust soggy and the texture less appealing. Oven reheating keeps that delightful crispness and creamy center perfectly intact.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used, but be sure to thaw it thoroughly and squeeze out as much excess moisture as possible to prevent the quiche from becoming watery. Fresh spinach is preferred for the best texture and flavor, but frozen is a convenient alternative.
What type of cheese can I substitute for Gruyere?
If Gruyere isn’t available, Emmental, Swiss, or even a mild mozzarella can be great substitutes. These cheeses melt well and offer a similar creamy, nutty taste that complements the spinach wonderfully.
Is this recipe suitable for making mini quiches?
Definitely! Use a muffin tin lined with small pie crust pieces and reduce the baking time slightly to about 20-25 minutes. Mini Quiche Florentines are perfect for parties and easy grab-and-go snacks.
How do I know when the quiche is fully cooked?
The quiche should be just set in the center, with a light golden color on top. If you gently shake the pan, the center will have a slight jiggle but should not be runny. This ensures the custard is cooked through but remains creamy.
Can I add other vegetables or meats to this Quiche Florentine recipe?
Absolutely! While spinach and mushrooms are the classic combo, you can add cooked bacon, ham, or veggies like bell peppers and asparagus for extra flavor and variety. Just be sure to cook and drain any added ingredients to avoid excess moisture.
Final Thoughts
This Quiche Florentine (Spinach Quiche) Recipe has the perfect balance of creamy, cheesy, and fresh flavors that make it a comforting and elegant dish for any occasion. From its buttery crust to the tender spinach and earthy mushrooms, every bite is a little slice of heaven. Give it a try—you might find yourself making it again and again just like I do whenever I’m craving something super satisfying and homemade.
Print
Quiche Florentine (Spinach Quiche) Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Quiche Florentine is a savory spinach quiche featuring a flaky pie crust filled with sautéed shallots, mushrooms, fresh spinach, and a rich custard made from eggs, whipping cream, and melted cheeses. This classic French-inspired dish is perfect for brunch, lunch, or a light dinner and offers a creamy, flavorful filling with a golden baked top.
Ingredients
Crust
- 1 pie crust
Vegetable Filling
- 1 tbsp olive oil
- 1 shallot, diced
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach, chopped
Custard
- 3 eggs
- 1½ cups whipping cream
- 1 cup shredded Gruyere cheese
- â…“ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the quiche.
- Prepare Crust: Press the pie crust into a 9-inch tart or quiche pan. Use a fork to poke holes all over the crust to prevent bubbling. Bake the crust in the oven for 7 minutes, then remove and let it cool.
- Sauté Vegetables: While the crust bakes, heat olive oil in a pan over medium heat. Add the diced shallots and cook for about 2 minutes until softened. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and brown slightly. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
- Mix Custard: In a large bowl, whisk together the eggs and whipping cream until combined. Season the mixture with salt and pepper to taste.
- Assemble Quiche: Sprinkle the shredded Gruyere cheese evenly over the bottom of the cooled pie crust. Layer the sautéed mushroom, shallot, and spinach mixture over the cheese. Pour the egg and cream custard evenly over the filling. Finally, sprinkle the grated Parmesan cheese on top.
- Bake Quiche: Bake the assembled quiche in the preheated oven for 35 to 38 minutes, or until the custard is set and the top is lightly browned.
- Cool and Serve: Remove the quiche from the oven and let it cool for about 10 minutes. Cut into slices and serve warm.
Notes
- Use a tart or quiche pan with a removable bottom for easier slicing and serving.
- For a crispier crust, blind bake with pie weights or dried beans for the initial 7 minutes.
- You can substitute Gruyere with Swiss cheese for a milder flavor.
- Spinach can be substituted with kale or chard if preferred.
- This quiche is best served warm but can be refrigerated and reheated.
