This light, creamy quiche florentine is one of our favorite brunch dishes, equally perfect for weekend entertaining as it is for a light supper with a side salad. This classic French dish is delicious on its own or served with a big green salad.
The spinach and gruyere filling bakes up with a savory egg custard in a homemade pie crust until puffed up and golden brown.
This spinach quiche recipe is also extremely freezer-friendly, making it perfect for group entertaining and seriously make-ahead friendly. Can’t beat that!
Looking for another quiche recipe? Be sure to try our crustless Broccoli Cheddar quiche (been making this for over a decade!) or our Butternut Squash and Goat Cheese Quiche, perfect for fall!
Ingredients For Quiche Florentine
For the crust: All-purpose flour, granulated sugar, Kosher salt, cold, unsalted butter (cut into cubes), and ice water.
As is true of most dishes originating from Florence, there’s gotta be fresh spinach involved!
For the filling: fresh baby spinach, butter, shallots, garlic, heavy cream, eggs, Gruyere cheese, Kosher salt, and freshly ground black pepper. If you love this combination of ingredients and flavors, be sure to try our Salmon Florentine or this easy Chicken Florentine Recipe next!
Don’t have Gruyere? You can substitute with grated swiss cheese. In a pinch, grated cheddar cheese will work!
How To Make Tart Crust In A Food Processor
Making tart dough — or pie crust — in a food processor could not be easier! Combine flour, sugar, salt, and butter in a food processor, then pulse several times until the butter is coarsely mixed into the flour.
Next, add in ice water, a few tablespoons at a time, to form a moist dough. You’ll want to flatten it into a disk, then wrap and refrigerate for a few hours. Don’t skip this step! The dough needs to chill before baking in a preheated oven so it doesn’t puff up.
We recommend partially baking the tart before adding the spinach and cheese filling, as the crust will need more time to fully cook than the Florentine filling. You can either line the quiche with parchment paper, then top with pie weights (or rice or dried beans), or skip the weights and bake blind bake it.
Can I Use Store-Bought Pie Dough?
We like to make homemade because it’s so easy, but yes — absolutely. Use what works best for you!
Make The Spinach And Gruyere Filling
In a medium skillet, sauté some thinly sliced shallots in butter, then add fresh spinach and garlic. When the shallot turns translucent and the spinach has cooked down, pour the spinach mixture into the partially baked crust. Sprinkle the spinach quiche with grated gruyere (you can substitute with grated swiss cheese!).
In a small bowl, whisk together the heavy cream and eggs. Pour the egg mixture on top of the quiche filling, then bake for 30-40 minutes on the bottom rack in a preheated oven. The center of the quiche should be puffed up. Allow the quiche florentine to cool at least 5 minutes, then serve.
To Make A Crustless Quiche
If you want to make this quiche gluten-free, you can make it crustless. We recommend increasing the heavy cream to 1 cup and using 3 large eggs, instead of 2. The rest of the recipe instructions remain the same.
Tips For The Best Quiche
- Refrigerate the dough for at least 2 hours. This chill time will help ensure that it doesn’t have bubbles when it cooks.
- Prick the dough all over with a fork.
- You don’t need to weigh down the dough with pie weights, rice, or dried beans as long as the dough has chilled after being pressed into the pie shell for at least 1 hour.
- Grease the tart pan with butter or nonstick baking spray to help ensure the pie crust doesn’t stick. In fact, if you have a springform tart pan, use that! It makes it even easier to remove the quiche florentine without breaking any of the crust.
- While not classic or traditional in quiche florentine, if you have some extra bacon in the fridge, try adding 3 slices of cooked, crumbled bacon — adds such a delicious smoky flavor!
How Long Will Quiche Keep?
When stored properly in a fridge, quiche will keep for up to 3-5 days.
Can Quiche Be Made Ahead And Frozen?
Yes! If unbaked, the 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.
Bake uncooked quiche directly from frozen, 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.
This vegetarian quiche is one for the books! Flaky crust, creamy, cheesy filling, and a nutty flavor that is seriously amazing. You won’t want to stop after one slice!
If you make this Quiche Florentine recipe, please let us know by leaving a review and rating below! And be sure to try our Chicken Florentine Recipe next!
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More brunch recipes to try!
- Smashed Eggs On Toast
- Green Shakshuka With Feta
- Crab Cake Benedict
- How To Create an Epic Bagel Board
- Southern Fried Chicken and Waffles
- Smoked Salmon Salad
Quiche Florentine Recipe
Equipment
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.
This quiche is really easy to prepare, but still is a very special and delicious meal – even if you reheat it on the second day. The gruyere and the spinach are a dream team. I used a French clafoutis pan, which has approximately 10″ – the quiche came out perfectly golden brown. Heads up for this yummy recipe! 😋
YES, spinach + gruyere forever! So happy you enjoyed it. Thanks for the tip about the clafoutis pan, I’m sure other folks will find that sizing info helpful!! xo, Ari