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The first time I had Quiche Florentine was a chilly morning in a Parisian caé. I was captivated by its golden crust and the vibrant green of spinach peeking through the creamy custard. The café owner, Colette, shared that this dish was a family tradition, always baked on Sundays for her grandchildren. Inspired by her story, I began experimenting with my recipe to recreate that warmth and love at home.

This Quiche Florentine recipe is my way of bringing a slice of Paris to your kitchen. Its versatility allows you to make it your own, whether hosting brunch or prepping for the week ahead.

Why Quiche Florentine is

Perfect for You

Quiche Florentine is more than just a dish—it’s an experience. From its flaky crust to its rich filling, it offers:

Nutritional Benefits: Spinach, rich in iron and vitamins, combines with protein-packed eggs for a wholesome meal.
Versatility: Perfect for vegetarians, it can be adapted for various dietary needs.
Ease of Preparation: With simple ingredients and straightforward steps, even beginners can master this recipe.

Ingredients for Culinary Success

To create an authentic and delicious quiche Florentine, you’ll need the following key ingredients:

Pastry Crust: The base of every great quiche is a buttery, flaky crust.
Eggs: The main component of the custard filling.
Heavy Cream: Provides a rich flavor and ensures a smooth, creamy texture.
Spinach: The star ingredient that gives quiche Florentine its distinct flavor and nutritional boost.
Cheese: Typically Gruyère or Swiss cheese, which melts beautifully and complements the spinach.
Nutmeg: A pinch of this spice enhances the flavors of the spinach and cheese.
Salt and pepper: Essential for seasoning the filling.

Step-by-Step Guide to Making

Quiche Florentine

Follow these steps to create your own delicious quiche Florentine:

Prepare the crust:

Roll out your pastry dough and fit it into a 9-inch pie dish or tart pan.
Poke the crust’s bottom with a fork, then chill it in the refrigerator for 30 minutes.
Blind bake the crust at 375°F (190°C) for 15-20 minutes.

Prepare the filling:

Heat olive oil in a pan. Add onions and garlic, cooking until aromatic.
Sauté fresh spinach until wilted, or thaw and drain frozen spinach.
Combine eggs, heavy cream, salt, pepper, and a dash of nutmeg in a whisk.

Assemble the quiche:

Spread the spinach evenly over the pre-baked crust.
Spread grated cheese evenly over the spinach.
Pour the egg mixture on top of the spinach and cheese.

Bake the quiche:

Bake at 375°F (190°C) for 30-35 minutes, or until the filling is set and golden brown on top.

Cool and serve:

Let the quiche cool for 10–15 minutes before cutting into slices and serving.


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The Origins of Quiche Florentine

Quiche Florentine hails from French cuisine, with “Florentine” referencing its use of spinach, a nod to Italian culinary influence. As legend has it, the dish gained prominence in the royal kitchens of Catherine de’ Medici, who adored spinach and brought it to France from Italy. This historical tidbit adds a regal charm to this already sophisticated dish.

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Customizing Your Quiche

Dietary Variations

Gluten-Free Option: Swap the crust with a gluten-free pie shell or use a sweet potato crust.
Dairy-Free Option: Use almond milk and dairy-free cheese for lactose-intolerant guests.
Protein Boost: Add cooked chicken or turkey for a heartier version.

Flavor Enhancements

Include sun-dried tomatoes for a burst of umami.
Add mushrooms for an earthy depth.

Serving Suggestions

Quiche Florentine pairs beautifully with:

A crisp green salad drizzled with vinaigrette.
Fresh fruit medleys for a brunch spread.
A side of roasted potatoes or baguette slices.

For a complete French-inspired experience, serve with a glass of sparkling water or freshly brewed coffee.

Storage and Reheating Tips

Refrigeration:

Keep leftovers fresh by storing them in an airtight container in the fridge for up to four days.

Freezing:

Slice and freeze for up to 3 months. Reheat directly from frozen at 350°F (175°C) until warmed through.

quiche florentine

Quiche Florentine is a delicious, creamy egg and cheese dish with fresh spinach, baked in a flaky pastry shell—perfect for brunch or a cozy meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine French

Servings 4

Calories 400 kcal

Ingredients

For the Crust:

Store-bought or homemade pie crust gluten-free if needed.

For the Filling:

6 cups fresh spinach or 3 cups frozen spinach, thawed.
1 small onion finely chopped.
2 garlic cloves minced.
4 large eggs.
Use 1 cup of milk cream, or a plant-based substitute.
1 cup shredded Gruyère or Swiss cheese feta for a tangy twist.
½ teaspoon nutmeg optional.
Salt and pepper to taste.

Instructions

Step-by-Step Preparation

Pre-Bake the Crust

Preheat your oven to 375°F (190°C).
Roll out the pie crust and place it in a 9-inch quiche pan.
Prick the base with a fork and bake for 10 minutes to ensure a crisp bottom. Set aside to cool.

Sauté the Spinach Mixture

Heat olive oil in a pan. Sauté onions and garlic until fragrant.
Toss in spinach, cooking until wilted. If using frozen spinach, press out excess water beforehand.

Whisk the Egg Custard

Whisk eggs, milk, nutmeg, salt, and pepper together in a large mixing bowl.
Mix in the cheese, keeping some aside to sprinkle on top.

Assemble Your Quiche

Spread the sautéed spinach evenly over the crust.
Pour the egg mixture on top, ensuring it reaches all edges.
Sprinkle the reserved cheese over the filling.

Bake to Perfection

Bake for 30–35 minutes until the center is firm and the top is beautifully golden.
Allow the quiche to cool for about 10 minutes before cutting into slices.

Video

Notes

Tips for a Flaky and Delicious Crust

Use cold ingredients: Keep your butter and water ice-cold for the best results.
Don’t overwork the dough: Mix just until the ingredients come together to avoid a tough crust.
Chill the Dough: Place the dough in the refrigerator for at least 30 minutes before rolling it out.
Blind bake: Pre-baking the crust helps prevent a soggy bottom.
Use Pie Weights: Place parchment paper over the crust and fill it with pie weights or dried beans to ensure even baking during the blind bake.

Keyword quiche florentine

FAQs About Quiche Florentine

1. Can I Make This Ahead of Time?

Yes! Prepare and bake the quiche a day ahead, then reheat in the oven to preserve its crisp crust before serving.

2. What’s the Best Cheese for Quiche Florentine?

Gruyère is a classic choice, but feel free to experiment with cheddar or feta for unique flavor profiles.

3. Can I Substitute Spinach with Other Greens?

Absolutely! Kale or Swiss chard are excellent substitutes, offering similar nutritional benefits.

Adding Your Twist

One of my favorite variations involves adding caramelized onions and goat cheese for a sweet-savory combination. Another time, I swapped the crust with a shredded potato base, creating a gluten-free and rustic quiche that my family adored.

A Recipe to Cherish

Quiche Florentine is more than just a recipe; it’s a testament to the joys of home cooking. Whether you’re reliving a treasured memory, entertaining guests, or treating yourself, this dish is sure to bring joy.

I’d love to hear your variations and experiences with Quiche Florentine. I was hoping you could share your thoughts in the comments or tag me in your photos online. Bon appétit!