You will love this amazing quiche Florentine. It has a flaky crust and creamy filling loaded with healthy spinach. Although the ingredients are simple, the flavor of this quiche is off the charts! No more bland and boring quiche! The combination of Parmesan and baby Swiss cheese add a tangy and delectable flavor that's irresistible. It's like a little bit of heaven in every bite!
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We love a tasty quiche around here, and for good reason. It’s a handy and delicious breakfast option. Plus, it makes an excellent dish to bring to a brunch potluck. We are proud to present this flavorful quiche Florentine for your dining pleasure. It takes advantage of healthy, nutritious spinach, but don’t let that fool you into thinking that it’s lacking in deliciousness. On the contrary, the baby Swiss and Parmesan come together with a shallot, garlic, and heavy cream to make an amazingly flavorful dish!
What You’ll Love About This Recipe
Ingredients
- 1 unbaked pie crust. You can usually find this in the refrigerated section of your grocery store. For a gluten-free option, we recommend King Arthur Flour’s Gluten Free Pie Crust Mix (affiliate link), or you can make your own using this easy pie crust recipe from Natasha’s Kitchen.
- Spinach. Fresh, chopped. We have only tested this recipe using fresh spinach. You can try a 1:1 substitution of chopped frozen spinach. Thaw first, then squeeze out the liquid before adding it to your skillet.
- 1 shallot. Diced.
- Butter. Salted or unsalted is fine. This is used to oil your skillet to prevent the shallot, garlic, and spinach from sticking to the pan.
- Garlic. Minced. We keep a jar of minced garlic in our fridge. It comes in very handy for recipes like this!
- Large eggs.
- Heavy cream. You can substitute milk, but if you do, go for whole milk, not 1 2 percent, or skim.
- Salt.
- Ground pepper.
- Baby Swiss cheese. Grated. Regular Swiss (is more tangy) or gruyère cheese will work as well.
- Parmesan cheese. Shredded.
See recipe card for quantities.
Instructions
Preheat oven to 350 F (177 C).
Remove from the oven and let stand for 5 to 10 minutes before serving.
Tools you’ll need
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Substitutions
- Gluten Free – As mentioned above, you can make a gluten-free crust using King Arthur Flour’s Gluten Free Pie Crust Mix (affiliate link).
- Lower Fat – You can substitute whole milk for the heavy cream. We don’t recommend 1 or 2 percent, or skim. It’s the fat that provides the silky creaminess in the custard and makes this quiche taste so good.
Variations
- With Bacon – Place 2-3 strips of bacon on a paper towel-lined plate and cook in the microwave on high for 1 minute per strip. Once cooled, crumble cooked bacon into the egg/cream mixture and stir to combine.
- With Mushrooms – Add 1 cup of sliced baby bella or sliced white mushrooms to the skillet after cooking shallot and garlic. Cook, stirring often, until mushrooms are golden brown and begin releasing their liquid, about 4 minutes. Add spinach and proceed with the recipe as instructed.
Storage
Refrigerator
- Cool Completely. Allow the quiche to cool to room temperature after baking.
- Wrap or Cover. Cover the quiche with plastic wrap, aluminum foil, or place it in an airtight container.
- Refrigerate. Store in the refrigerator for up to 3-4 days.
Freezer
- Cool Completely. Allow the quiche to cool to room temperature after baking.
- Wrap Tightly. Wrap the quiche tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn.
- Freeze. Place in the freezer for up to 2-3 months.
- Label. Label with the date so you know when it was frozen.
Reheating
From the Refrigerator:
- Preheat Oven. Preheat your oven to 350 F (177 C).
- Cover with Foil. If you’re reheating a large portion or the whole quiche, cover it with foil to prevent over-browning.
- Reheat. Heat for about 15-20 minutes, or until warmed through. Individual slices may only need about 10 minutes.
- Microwave Option. Individual slices can be reheated in the microwave. Heat on medium power for 1-2 minutes, checking periodically to avoid overheating.
From the Freezer:
- Thaw. For best results, transfer the quiche from the freezer to the refrigerator and let it thaw overnight.
- Preheat Oven. Preheat your oven to 350 F (177 C).
- Cover with Foil. Cover the quiche with foil to prevent over-browning.
- Reheat. Heat for about 20-25 minutes, or until warmed through. If reheating individual slices, it may take around 15 minutes.
- Microwave Option. Individual slices can be reheated from frozen in the microwave. Heat on low power for 2-3 minutes, checking periodically.
Top Tips
- Use Fresh Ingredients. Fresh spinach, high-quality cheeses, and fresh eggs will enhance the flavor and texture of your quiche.
- Avoid Overmixing. When combining the eggs, cream, and other ingredients, mix just until combined. Overmixing can incorporate too much air and affect the texture of the quiche.
- Create a Sturdy Edge. For a sturdier edge, roll out the unbaked crust so that it’s about 1/2 inch larger all the way around than the diameter of the quiche dish, then fold the excess over and press firmly against the side of the dish.
- Even Layering. Distribute the spinach mixture and cheeses evenly in the crust before pouring the egg mixture. This ensures an even distribution of flavors in every bite.
- Use a Baking Sheet. Place the quiche dish on a baking sheet before putting it in the oven. This makes it easier to transfer and catches any spills.
- Cover the Edges. If you find that the crust is getting too brown in the oven, cover the edges of the crust with aluminum foil.
- Check for Doneness. The quiche is done when the center is set but still slightly jiggly. It will continue to cook as it rests out of the oven.
- Let it Rest. Allow the quiche to rest for 5-10 minutes after baking. This helps the filling to set and makes slicing easier.
- Reheating. When reheating, use a moderate oven temperature to prevent the quiche from drying out. If using a microwave, cover with a damp paper towel to retain moisture.
Related Recipes
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Recipe adapted from Asparagus and Fontina Quiche in the Magnolia Table cookbook.
Quiche Florentine Recipe
You will love this amazing quiche Florentine. It has a flaky crust and creamy filling loaded with healthy spinach. Although the ingredients are simple, the flavor of this quiche is off the charts! No more bland and boring quiche! The combination of Parmesan and baby Swiss cheese add a tangy and delectable flavor that's irresistible. It's like a little bit of heaven in every bite!
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Equipment
Ingredients
- 1 unbaked pie crust
- 4 cups spinach Fresh, chopped.
- 1 medium shallot Diced.
- 1 tablespoon butter Salted or unsalted is fine.
- 1 teaspoon garlic Minced.
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1½ cup baby Swiss cheese Grated.
- ¾ cup Parmesan cheese Shredded.
Instructions
- Preheat oven to 350 F (177 C).
- Bring crust to room temperature (about 15 minutes), and slowly and gently unroll. If necessary, lightly roll crust out with a rolling pin until it is about 11-12 inches in diameter. Be careful not to roll it too thin to prevent tears. Carefully place it in the quiche dish and press crust firmly against the side and bottom, fold over any excess and press into the side of the dish to create a sturdy side. Set aside in the refrigerator.1 unbaked pie crust
- Heat butter in a skillet over medium heat.1 tablespoon butter
- Add shallot and cook, stirring often, until lightly browned, about 3 to 5 minutes.1 medium shallot
- Lower heat to low-medium, add garlic, and cook until fragrant about 1 minute.1 teaspoon garlic
- Add spinach and stir and cook until wilted, about 1 to 2 minutes. Remove skillet from heat and set aside.4 cups spinach
- In a large bowl, whisk together the eggs, cream, salt, and pepper.6 large eggs, 1 cup heavy cream, 1 teaspoon salt, ½ teaspoon ground pepper
- Stir in the spinach mixture, Swiss, and Parmesan cheese.1½ cup baby Swiss cheese, ¾ cup Parmesan cheese
- Pour the mixture into the prepared quiche dish. Place dish on a baking sheet to make it easier to move it in and out of the oven. Bake until lightly golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
- Remove from the oven and let stand for 5 to 10 minutes before serving.
Nutrition
Calories: 387kcal | Carbohydrates: 13g | Protein: 16g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 650mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2332IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 2mg
Servings: 8 servings
Calories: 387kcal
Food safety
- Cook to a minimum temperature of 165 F (74 C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don’t leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
Excellent recipe. Lots of flavor.
This quiche florentine recipe is absolutely amazing! Really great savory flavors make this recipe special. It’s pretty easy to make too!
Thank you. I’m glad you liked it.