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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Homemade quiche florentine sliced

Quiche Florentine

Posted by: Ari Laing

This creamy, cheesy Quiche Florentine with a homemade tart dough is an elegant breakfast, lunch, or dinner. It's filled with fresh sautéed spinach and grated Gruyere cheese, and is best enjoyed alongside a big green salad. Easy to make-ahead and freezer-friendly. You will love this French quiche!

recipe +-

Posted by: Ari Laing
Homemade quiche florentine sliced
Print Recipe
5 from 1 vote

Quiche Florentine

This creamy, cheesy Quiche Florentine with a homemade tart dough is an elegant breakfast, lunch, or dinner. It's filled with fresh sautéed spinach and grated Gruyere cheese, and is best enjoyed alongside a big green salad. Easy to make-ahead and freezer-friendly. You will love this French quiche!
Prep Time20 mins
Cook Time40 mins
Chilling Time3 hrs
Total Time4 hrs
Course: Breakfast, Dinner, Lunch
Cuisine: French
Keyword: french quiche, spinach and cheese quiche, spinach and gruyere, spinach quiche
Servings: 6 serving
Calories: 465kcal
Author: Ari Laing

Equipment

  • 9" spring form tart pan with removable base
  • Plastic wrap
  • Rolling Pin
  • Baking spray
  • Paring knife
  • Fork
  • Aluminum foil
  • Rimmed baking sheet

Ingredients

For the pastry dough

  • 1 ¼ cups all-purpose flour 6 oz, plus more for dusting
  • ½ tsp granulated sugar
  • ¼ tsp Kosher salt
  • 8 Tbsp (1 stick) unsalted butter very cold, cut into cubes
  • ¼ cup ice water

For the spinch gruyere filling

  • 1 Tbsp unsalted butter
  • 2 medium shallots peeled and thinly sliced into half moons
  • 8 oz fresh baby spinach see note below
  • 1 clove garlic finely chopped
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • ¾ cup heavy cream
  • 2 large eggs
  • ¾ cup Gruyere grated
  • Arugula micro greens optional, for serving

Instructions

  • Make the pastry dough. Combine 6 oz (1 ¼ cups) AP flour, ½ tsp sugar, ¼ tsp Kosher salt, and 1 stick cubed butter into the bowl of a food processor fitted with blade attachment. Pulse several times, until the butter is coarsely mixed into the flour.
  • Pulse with ice water. Add ¼ cup ice water to the bowl, then pulse until the dough forms. It should be moist and clump together around the blade. If you squeeze it together with your hands, it will easily become uniform.
  • Shape, then chill. Dump the dough out onto a large piece of plastic wrap, then flatten and wrap, pressing the dough into a disk. Refrigerate for 2 hours.
  • Roll out the dough. Roll the dough out on a lightly floured surface to a 12" round circle that is ~¼" thick.
  • Transfer to the tart pan. Grease a 9" round tart pan with baking spray, then carefully lift and transfer the rolled out dough onto the pan. Use your hands to gently press the dough along the bottom and up the sides of the pan, so it fits snuggly. Allow excess dough to hang over the sides, then use a paring knife to gently cut away any excess. The dough should be flush with the sides of the pan.
  • Freeze the dough (second chill). Use a fork to prick the bottom of the tart dough all over, then freeze for 1 hour. Do NOT skip this step!
  • Partially bake the dough. When ready, preheat an oven to 400F. Cover the chilled tart dough tightly with aluminum foil, pressing the foil into the pressed dough. Bake for 20 minutes. Carefully remove the foil, then bake for an additional 3-5 minutes, or until the dough is a light golden brown.
  • Make the filling. Melt 1 Tbsp unsalted butter in a large skillet over medium-high heat. Add sliced shallots, then sauté for 3-5 minutes, stirring occasionally. Add 8 oz fresh baby spinach, 1 tsp Kosher salt, and ½ tsp black pepper. Cook stirring often, about 5 minutes, until the spinach has cooked down completely.
  • Assemble the quiche. Place the quiche pan on a foil-lined rimmed baking sheet in case excess filling overflows. Spread the filling into the partially baked tart dough into an even layer. Sprinkle ¾ cup grated Gruyere cheese on top. In a small bowl, whisk together ¾ cup heavy cream and 2 eggs. Carefully pour the mixture on top of the filling. It should go all the way to the top.
  • Bake the quiche. Carefully transfer the sheet pan into the preheated 400F oven. Bake for 35-40 minutes, or until the top has puffed up slightly and is a deep golden brown. Allow quiche florentine to cool for at least 5-10 minutes before slicing. Serve immediately.

Notes

  • We don't love using frozen spinach because of the taste, but you can definitely substitute it for fresh. Make sure to thaw completely and ring out all excess water before adding to the filling. If you find that the spinach is too bland (our biggest complaint with frozen spinach) add additional grated Gruyere when serving the quiche and/or a good pinch of flaky sea salt.
  • When stored properly in a fridge, quiche will keep for up to 3-5 days.
  • Quiche will keep in a freezer for up to 1 month. If baked, the quiche will keep in a freezer for up to 3 months.
  • To bake from frozen (uncooked): Bake directly from frozen at 400F, checking after 50 minutes for doneness, but note it may take up to 60 minutes to finish.
  • If reheating cooked quiche, either defrost overnight to thaw completely or place in an oven preheated to 375F for 20-25 minutes.
  • Make it crustless: Increase the heavy cream to 1 cup and use 3 large eggs, instead of 2. 

Nutrition

Sodium: 609mg | Calcium: 247mg | Vitamin C: 12mg | Vitamin A: 4780IU | Sugar: 1g | Fiber: 2g | Potassium: 335mg | Cholesterol: 168mg | Calories: 465kcal | Trans Fat: 1g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 2g | Saturated Fat: 22g | Fat: 36g | Protein: 12g | Carbohydrates: 24g | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!