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
Scale
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.
