Cheesy Quiche Florentine (Spinach Quiche)

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5 from 6 votes

What makes a quiche extra delicious? The cheese! This cheesy Quiche Florentine (AKA spinach quiche) is loaded with cheese. It’s the ultimate breakfast, brunch, lunch or dinner!

Regular quiche is good, but cheesy quiche is AMAZING! If there’s a recipe on my blog that could win an award, I think it’d be this quiche! It’s loaded with a special cheese blend, fresh spinach, and shallots, using egg and cream to bring all of the flavors together into a big slices of heaven!

Serve with a Simple Arugula or Broiled Asparagus.

What is Quiche Florentine?

Quiche Florentine is a classic French spinach quiche that is perfect for any meal, including breakfast, brunch, lunch or dinner! It’s made with eggs, cream, fresh spinach, cheeses, and a touch of nutmeg, all baked in a pie crust.

Quiche Lorraine vs. Quiche Florentine

The difference is simple! Quiche Lorraine is made with bacon. Quiche Florentine is made with spinach.

Ingredients

  • Store-bought pie crust – you can make your own crust, but a savory store-bought crust works super well!
  • Fresh spinach – I recommend using fresh spinach, not frozen.
  • Emmentaler or Jarlsberg cheese – Emmentaler and Jarlsberg cheese (mild, swiss-like cheese) are easy to find in your local grocery store. They are great for melting and add the best flavor for a cheesy quiche!
  • Parmigiano-Reggiano or parmesan cheese – Parmigiano-Reggiano or parmesan cheese adds a nutty, complex flavor. Parmigiano-Reggiano is aged and more expensive but worth it if you’re looking to splurge!
  • Heavy Cream – heavy cream will bind your quiche together.
  • Eggs – eggs will bind your quiche together.
  • Shallots – shallots add dimension and a mild onion-flavor.
  • Extra virgin olive oil – olive oil is used to sweat your spinach and shallots before assembling your quiche.
  • Salt – salt adds flavor.
  • Nutmeg (optional) – a dash of nutmeg adds a warm flavor that is often found in classic French Quiche Florentine! It’s optional but a delicious addition.
  • Chives (optional) – snipped chives on the top of your quiche is optional. They add a pop of green and mild, sweet onion flavor.

Ingredient Substitutions

  1. Emmentaler or Jarlsberg cheese – substitute gruyere for Emmentaler or Jarlsberg cheese.
  2. Fresh spinach – you can substitute frozen spinach for fresh spinach, but it’s not recommended. Fresh is best!
  3. Shallots – substitute a small yellow onion for shallots.

Variations & Additions

While the classic Quiche Florentine includes only spinach and some type of onion or shallot, here are some fun variations and additions if you’d like to shake things up!

  1. Mushrooms – add 1 cup of your favorite mushrooms to your spinach mixture to sauté.
  2. Broccoli – add 3/4 cup chopped broccoli to your spinach mixture to sauté.
  3. Bacon – add a layer of cooked, diced bacon on top of the par-baked crust, before you add the cheese mixture. I recommend about 1/3 pound.
  4. Italian sausage – add a layer of cooked, crumbled sausage on top of the par-baked crust, before you add the cheese mixture. I recommend about 1/3 pound.
  5. Ham – add a layer of diced ham on top of the par-baked crust, before you add the cheese mixture. I recommend about 1/3 pound.

Tips & Tricks

  • Make sure your store-bought pie crust is savory, with little to no sugar added!
  • Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over!

What to Serve With Quiche

Quiche can be served in so many different ways! Depending on whether you’re serving quiche for breakfast/brunch, lunch or dinner, here are my favorite options:

Breakfast/Brunch Side Dishes

Lunch/Dinner Side Dishes

How to Reheat Quiche

Reheat a whole quiche in a 325-degree oven for 35-45 minutes until hot. Slices take less time.

You can also reheat slices in the microwave, uncovered, in increments of 30 seconds, until hot!

Frequently Asked Questions (FAQs)

Do I need to precook crust for quiche?

Yes! Par-baking your crust will keep your crust from getting super soggy when you add your egg/cream mixture. Bake your crust ahead of time, a few minutes less than package instructions.

Can I make quiche ahead of time?

Yes! Quiche is delicious reheated.

How long does quiche last in the fridge?

Quiche Florentine lasts 4-5 days, covered, in the fridge.

Can you freeze quiche?

Yes! Quiche can be frozen for about 2 months. Tightly cover before freezing to prevent freezer burn. Reheat quiche at 325 degrees, covered for about an hour.

More Cheesy Recipes on Tastefully Grace!

Cheesy Quiche Florentine

What makes a quiche extra delicious? The cheese! This cheesyQuiche Florentine (AKA spinach quiche) is loaded with cheese. It’s the ultimate breakfast, brunch, lunch or dinner!
5 from 6 votes
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Course: Breakfast, Main Course
Cuisine: French
Keyword: any season, spring
Servings: 6 slices
Calories: 511kcal
Author: TastefullyGrace

Ingredients

  • 9" store-bought pie crust
  • 2 ½ cups fresh spinach packed
  • 1 ¾ cup grated Emmentaler or Jarlsberg cheese packed
  • 1 cup grated Parmigiano-Reggiano or parmesan cheese packed
  • 1 cup heavy cream
  • 3 medium shallots finely chopped
  • 3 large eggs
  • 1 tablespoon extra virgin olive oil
  • Salt to taste
  • Pinch of freshly ground nutmeg optional
  • Handful of snipped chives optional

Instructions

  • Bake the crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside.
  • In a medium pot, add olive oil, shallot, and then spinach. Over medium heat, sauté mixture for 4-5 minutes until spinach just wilts.
  • With a slotted spoon, transfer mixture to a cutting board lined with a triple layer of paper towel. Use paper towels to squeeze liquid out of spinach mixture. Roughly chop mixture into bite-sized pieces. Let cool to room temperature. Pop in fridge for faster cooling!
  • Mix grated cheeses together. Add spinach mixture to cheese mixture and toss. Add spinach/cheese mixture to pie crust in an even layer.
  • Whisk together heavy cream, eggs, and a pinch of salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over!
  • Top quiche with a dusting of freshly ground nutmeg or a handful of snipped chives.
  • Bake quiche at 350 degrees, uncovered for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes.
  • Let quiche rest for 10 minutes before slicing!

Video

YouTube video

Notes

  • Make sure your store-bought pie crust is savory, with little to no sugar added!
  • Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over!

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 18g | Protein: 21g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 648mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2240IU | Vitamin C: 5mg | Calcium: 494mg | Iron: 2mg
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