If you are on the hunt for a delightful, rich, and fresh dish that feels both elegant and comforting, look no further than this Quiche Florentine Recipe. Combining the silky creaminess of eggs and heavy cream with the vibrant freshness of wilted spinach, all nestled inside a flaky, buttery pie crust, this quiche is truly a crowd-pleaser. Whether you are serving it for brunch, lunch, or even a light dinner, this recipe effortlessly balances flavors and textures, making it a timeless favorite that you’ll keep coming back to.
Ingredients You’ll Need
Each ingredient in this Quiche Florentine Recipe is simple yet essential, coming together to create a dish bursting with flavor, creamy texture, and visual appeal. From the fresh spinach to the nutty Gruyere cheese, these ingredients play a vital role in crafting a perfect quiche.
- 9-inch pie crust: Use either homemade or store-bought for that buttery, flaky base that holds everything beautifully.
- 2 tablespoons butter (or oil): Provides a savory richness and is perfect for sautéing the vegetables.
- ½ sweet onion (finely diced): Adds a gentle sweetness and soft texture after being sautéed.
- 2 cloves garlic: Brings wonderful aroma and a subtle kick of flavor.
- 4-5 cups fresh spinach (coarsely chopped): The star green ingredient offering color, nutrients, and a lovely earthiness.
- 4 large eggs: Create the rich custard filling that binds the quiche together.
- 1 ¼ cups heavy cream: Ensures a luscious, creamy texture essential for that silky quiche experience.
- ¾ teaspoon salt: Balances all the flavors and enhances the savory depth.
- ¼ teaspoon black pepper: Adds a mild warmth and ground spice.
- ¼ teaspoon paprika: Introduces a faint smoky note and a subtle color contrast.
- â…› teaspoon nutmeg: Classic spice that brightens and beautifully complements the spinach and cream.
- 1 cup Gruyere or Swiss cheese (shredded): Delivers a nutty, melty layer that makes every bite decadent.
- Fresh parsley (optional): Offers a fresh, herbaceous finishing touch when garnishing.
How to Make Quiche Florentine Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375 degrees. Getting the oven nice and hot ensures your quiche will cook evenly with a perfectly golden crust.
Step 2: Par Bake the Pie Crust
Place your pie crust into a 9-inch pie dish, shaping and crimping the edges so it fits snugly. Use a fork to poke holes in the bottom to let steam escape and prevent sogginess. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes to partial cook the crust, giving you that crisp, sturdy base.
Step 3: Cook the Vegetables
In a large skillet over medium heat, melt the butter until it’s shimmering. Add the finely diced onion and sauté for 3 to 4 minutes until translucent and lightly sweetened. Toss in the garlic and cook it for another 30 seconds until fragrant but not browned. Then add the chopped spinach and sauté for 2 to 3 minutes until wilted. This step intensifies the flavors and reduces the spinach’s moisture content so your quiche won’t be watery.
Step 4: Prepare the Egg Mixture
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, paprika, and nutmeg until smooth and fully combined. This silky custard will provide that rich, velvety filling that’s essential to the Quiche Florentine Recipe.
Step 5: Assemble the Quiche
Begin by sprinkling about ¾ cup of the shredded Gruyere or Swiss cheese evenly over the bottom of your par-baked crust. Next, add the sautéed spinach mixture, spreading it out for even distribution. Pour your egg and cream custard over the veggies, then finish by sprinkling the remaining cheese on top. Use a fork to lightly mix the filling so all elements are evenly incorporated without overdoing it.
Step 6: Bake to Perfection
Place your quiche in the oven and bake at 375 degrees for 40 to 45 minutes. Look for the filling to set so that only the center has a slight jiggle, indicating a perfectly tender custard.
Step 7: Let It Rest
Once baked, allow the quiche to rest for 10 to 20 minutes before slicing. Resting helps the custard set fully for clean, neat slices. Sprinkle fresh parsley on top if desired for a bright, herbaceous accent that complements every bite.
How to Serve Quiche Florentine Recipe
Garnishes
Fresh parsley leaves bring a pop of green and refreshing flavor as a simple garnish. If you want to be fancy, a light dusting of freshly ground black pepper or a drizzle of high-quality extra virgin olive oil adds another layer of visual appeal and flavor.
Side Dishes
This quiche pairs beautifully with crisp, fresh salads featuring lemony vinaigrettes or simple greens like arugula and watercress. Roasted or grilled vegetables also complement it well for a well-rounded, seasonal meal.
Creative Ways to Present
Try serving slices of this Quiche Florentine Recipe on warm, rustic wooden boards with a cheese knife for a charming brunch setup. Another great idea is to cut the quiche into small squares and serve it as elegant finger food at gatherings, garnished with microgreens or edible flowers to wow your guests.
Make Ahead and Storage
Storing Leftovers
Cool your quiche completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 to 4 days, allowing you to enjoy it for packed lunches or quick meals later in the week.
Freezing
If you want to prepare this Quiche Florentine Recipe ahead of time for longer storage, wrap it tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat slices in a 350-degree oven for 10 to 15 minutes or until warmed through and the crust is crisp again. Avoid microwaving if possible to keep the crust flaky and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw it fully and squeeze out excess water to avoid a soggy quiche. Fresh spinach is preferred for better texture and flavor.
What cheese works best for a Quiche Florentine Recipe?
Gruyere cheese is classic for its nutty flavor and excellent melting qualities; Swiss cheese is a great alternative. You can also mix in mild cheeses like mozzarella if you prefer a creamier texture.
Can I make the pie crust from scratch?
Absolutely! A homemade crust adds a personal touch and extraordinary flavor, but store-bought crusts work great for convenience.
How do I know when the quiche is done baking?
The quiche is done when the edges are set and golden, and the center jiggles slightly when you gently shake the pan. This indicates a tender, creamy filling.
Is Quiche Florentine Recipe suitable for freezing cooked portions?
Yes, cooked quiche freezes well when wrapped properly. Just thaw it in the refrigerator before reheating to keep it tasting fresh.
Final Thoughts
I truly hope this Quiche Florentine Recipe becomes one of your go-to dishes, whether for brunch, a cozy dinner, or entertaining guests. Its rich yet fresh flavors and satisfying textures make it a winner every time. Give it a try—you might just find yourself making it again and again to share with family and friends!
Print
Quiche Florentine Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: French
Description
This Quiche Florentine is a classic savory pie that features a flaky pie crust filled with sautéed spinach, sweet onions, garlic, and a rich custard base of eggs and heavy cream, all topped with melted Gruyere or Swiss cheese. Perfect for brunch, lunch, or a light dinner, this quiche combines comforting flavors with a delicate texture and is finished with a sprinkle of fresh parsley for a bright touch.
Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Vegetable Filling
- 2 tablespoons butter (or oil)
- ½ sweet onion, finely diced
- 2 cloves garlic
- 4–5 cups fresh spinach, coarsely chopped
Custard Mixture
- 4 large eggs
- 1 ¼ cups heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- â…› teaspoon nutmeg
Cheese and Garnish
- 1 cup Gruyere or Swiss cheese, shredded
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Set your oven temperature to 375 degrees Fahrenheit to prepare for baking the quiche.
- Par-bake crust: Place and shape the pie crust into a 9-inch pie dish. Crimp the edges neatly. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes to par-bake it, helping it stay crispy after filling.
- Cook veggies: In a large skillet over medium heat, melt the butter. Add the finely diced sweet onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Add the chopped spinach and continue sautéing for 2-3 minutes until the spinach is wilted and tender.
- Make egg mixture: In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, paprika, and nutmeg until fully combined and smooth.
- Build quiche: Sprinkle ¾ cup of the shredded cheese evenly over the bottom of the par-baked pie crust. Spread the cooked spinach mixture evenly on top. Pour the egg and cream custard over the spinach layer. Finally, sprinkle the remaining cheese over the top. Lightly mix the layers together with a fork to distribute ingredients just slightly.
- Bake in oven: Place the assembled quiche in the oven and bake at 375 degrees Fahrenheit for 40-45 minutes, or until the center of the quiche just barely jiggles when gently shaken.
- Rest then serve: Remove the quiche from the oven and allow it to rest for 10-20 minutes to set properly. Garnish with fresh parsley if desired before slicing and serving warm or at room temperature.
Notes
- Par-baking the crust is essential to prevent a soggy bottom and achieve a crisp texture.
- You can substitute heavy cream with half-and-half for a lighter version, though it may affect richness.
- Sauté the spinach just until wilted to avoid excess moisture leaking into the quiche.
- Gruyere cheese gives a nutty flavor, but Swiss cheese is a great alternative for milder taste.
- Letting the quiche rest after baking helps the custard set and makes it easier to slice cleanly.
- Quiche can be stored in the refrigerator for up to 3 days and reheated gently.
