Cheesy Quiche Florentine with Spinach & Gruyere

5 from 1 review

Cheesy Quiche Florentine with Spinach & Gruyere

This Quiche Florentine is creamy, savory, and wonderfully versatile. With tender spinach, melted Gruyère, and a buttery tart shell, it’s equally at home on a brunch table or served for a light dinner with salad. Make it ahead and reheat beautifully.

Prep20

Cook40

Inactive Time3

Total4

Course: Breakfast, Dinner, Lunch

Cuisine: French

Keyword: chef-tested brunch, elevated breakfast recipe, french quiche, spinach and cheese quiche, spinach quiche

Servings: serving

Calories: 465kcal

Author: Ari Laing

Video

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

1¼ 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 Quiche 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 6oz (1¼ cups) flour, ½ tsp sugar, ¼ tsp Kosher salt, and one 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-inch round circle that is ~¼-inch thick.
Transfer to the tart pan. Grease a 9-inch 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 400°F (205°C). 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 8oz 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 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

Spinach: Fresh is preferred, but frozen works. Thaw completely and squeeze out excess moisture. If needed, add extra Gruyère or a pinch of flaky salt before serving.
Storage: Refrigerate quiche for 3–5 days.
Freeze: Freeze unbaked quiche for up to 1 month or baked quiche for up to 3 months.
Bake from frozen (unbaked): Bake at 400°F / 200°C for 50–60 minutes, until set.
Reheat (baked): Thaw overnight or bake at 375°F / 190°C for 20–25 minutes, until warmed through.
Crustless option: Increase heavy cream to 1 cup and use 3 large eggs instead of 2.

Nutrition

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