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!
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❤️ Reasons to Love This Recipe
- It's easy. Contrary to what you might think, this quiche is actually very easy to make thanks to the prepared crust that you can buy at the grocery store.
- It's simple. It uses readily-available staple ingredients. No fancy ingredients needed here!
- It's a crowd pleaser. Like this Italian quiche, this is the perfect dish to bring to your next brunch party. You will certainly get many compliments and requests for the recipe!
- It's make ahead friendly. While this quiche is best consumed the day that it's made, we typically enjoy the leftovers for many days. It's great to have something delicious and ready to go for breakfast! Please see below for freezing instructions.
- It's vegetarian. If you're on a vegetarian diet, this quiche is perfect. For more vegetarian quiche recipes, check out this veggie-packed quiche Provencale and this tasty leek and mushroom quiche.
- 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.
- 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.
Preheat oven to 350 F (177 C).
Remove from the oven and let stand for 5 to 10 minutes before serving.
- 10-inch quiche dish. We used a white ceramic quiche dish. You can also use a pie plate or tart pan. If using a tart pan with a removable bottom, wrap the sides and bottom tightly in aluminum foil before pouring the egg/cream mixture into the unbaked crust.
- Large skillet. Used to sauté the shallot, garlic, and spinach.
- Large bowl. Used to mix the eggs, cream, and cheese.
- Wire whisk. Use a wire whisk to whip a little bit of air into the egg/cream mixture.
- Baking sheet. This is not necessary, but it definitely comes in handy for moving the quiche in and out of the oven.
- 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.
- 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.
Wrap any leftovers tightly with plastic wrap and cover with aluminum foil. It will keep in your fridge for up to 5 days.
To make ahead and freeze, bake it fully, allow it to cool, place it on a baking sheet, and place it in the freezer for a few hours until it's firm to the touch. Then wrap it a couple of times with freezer wrap and aluminum foil to prevent freezer burn. For an added layer of protection, you can seal the whole thing in a freezer bag, but that may not be necessary. The quiche should keep well in the freezer for up to a month. Reheat from frozen (no need to thaw first) in a preheated oven, about 25-30 minutes.
💭 Top tip
- For a sturdier edge, roll out the unbaked crust so that it's about ½ 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.
- If you find that the crust is getting too brown in the oven, cover the edges of the crust with aluminum foil.
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Recipe adapted from Asparagus and Fontina Quiche in the Magnolia Table cookbook.
- 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.
- 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.
- 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.