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quiche florentine

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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