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    Home » Breakfast » Eggs

    Quiche Florentine

    Published: Oct 31, 2022 · Modified: Oct 31, 2022 by Jessica Fisher

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    When you’re looking for a simple and affordable dish to impress, look no further than Quiche Florentine, a combination of an egg custard baked in a pie crust with spinach and Swiss cheese. Not only is it utterly delicious and a wee bit fancy, but it’s also vegetarian, making it a welcome addition to breakfast, lunch, or dinner!

    Yes, en France, Quiche Florentine is usually served for lunch or dinner, perhaps with a green salad or a cup of soup. This Quiche Florentine recipe is fantastic served as part of a Budget Brunch Party Menu or for a later meal, accompanied by a simple green salad with a basic Dijon Vinaigrette dressing.

    wedge of quiche on a plate with salad with larger quiche in background. this …

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    Table of Contents
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • More Great French Recipes
    • Quiche Florentine

    If you’ve got eggs and flour, butter and heavy cream, you’ve got the makings of a fantastic dinner. That’s basically what quiche is. Just throw in whatever veggies, cheese, or meat that you have on hand, and you’re set!

    Of course, in the case of Quiche Florentine, you’ll want to get more specific. It’s a spinach quiche recipe accented with Swiss cheese, preferably gruyere cheese. And it’s absolutely delicious!

    I love to serve this for a non-traditional Easter dinner menu.

    Why Make This

    This is an easy quiche to make. All you need is a batch of your favorite pie crust recipe, some spinach, cheese, eggs, and cream. It bakes in the oven in less than an hour. It’s one of the best Homemade Pies for dinner.

    It’s very freezer-friendly. You can prepare several Quiche Florentine to stash away for another day. Bake them from frozen for a fresh addition to a Holiday Brunch or Potluck supper. For a creative shower gift, make one of these for postpartum meals to bring to a friend.

    It’s a great brunch dish. Make this for any breakfast party and your guests will be super pleased. Need more inspiration? Check out our 40+ Easy Brunch Ideas & Recipes.

    It’s elegance on a budget. Quiche always feels special and next level. Pair it with Air Fryer Asparagus for a delicious meal or even Easter Dinner.

    Ingredients

    Here’s what you need to make Quiche Florentine:

    ingredients for quiche florentine laid out on black table.

    a single pie crust – I like to make this Easy Homemade Pie Crust and place it in a quiche pan. I don’t bake it in advance, but if you’d like to blind bake your crust, I’ve offered instructions below. You can use a favorite gluten free crust if you like.

    frozen spinach (chopped) – I use frozen spinach because it’s cheap and easy to keep on hand. If you’d like to use fresh spinach or fresh baby spinach, you can do so. Chop it fine and sauté it briefly over medium heat before adding it to the recipe. Love spinach? Be sure to try my Easy Chicken Florentine Casserole Recipe!

    Gruyere or other Swiss cheese – Gruyere has the best flavor, but it’s also a bit more expensive than generic Swiss cheese you might find at the grocery store. Remember to freeze extra cheese so that it won’t go to waste before you can use it.

    flour – The flour helps the cheese not clump together. If you’re using a gluten-free crust, you can use gluten-free baking mix instead of the flour.

    eggs – You’ll need three eggs for a 9-inch quiche. If your pie plate is bigger, use four. Got extras? Be sure to check out our recipes for what to make with eggs.

    heavy cream or half and half – The thicker your cream, the richer your quiche. Half and half works fine and in a pinch, so will whole milk. Anything with a lower fat content will not give you as good a quiche custard texture.

    salt and pepper – You don’t need any other seasonings than salt and pepper, but if you like you can add fresh or dried herbs to the filling, according to your tastes.

    Variations

    While Quiche Florentine is classically Swiss cheese and spinach, there are lots of things you can add to give it a twist, such as:

    • a different type of cheese, such as cheddar or goat cheese
    • chopped and sautéed vegetables – a great use of leftovers
    • cooked and crumbled bacon or sausage

    To make this gluten-free: be sure to use a gluten-free pie crust as well as gluten-free baking mix instead of the flour.

    Love eggs? Be sure to try these recipes that use a lot of eggs.

    Step-by-Step Instructions

    Here’s how to prep your Quiche Florentine:

    quiche pan with crust in a rimmed sheet pan.
    spinach in the bottom of the pan.
    • Preheat the oven to 375 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges.
    • Layer the spinach in the bottom of the prepared pan.
    black bowl with cheese and flour.
    cheese and flour mixed together in black bowl.
    • Combine the cheese with the flour in a small dish and toss to coat.
    cheese mixture over spinach in pie shell.
    egg custard in bowl with whisk.
    custard poured over spinach and cheese in quiche.
    finished quiche.
    • Sprinkle the cheese over the spinach.
    • In a large mixing bowl, combine the eggs and half and half. Season to taste with salt and pepper.
    • Pour this mixture over the fillings in the pie shell.
    • Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving.

    Variation: using a pre-baked crust

    I’ve always used an unbaked quiche crust, but if you prefer, you can par-bake the crust prior to adding the filling.

    To blind bake the crust:

    foil lined pie crust on black table.
    unbaked pie crust filled with beans atop foil.
    half baked pie crust with fork.
    blind baked pie crust on black table.
    • Line the pie plate with the crust, trim, and crimp the edges. Chill the pie crust in the freezer for at least 30 minutes.
    • Preheat the oven to 375 degrees. Wrap a sheet of heavy-duty aluminum foil or parchment closely in the bottom and up the sides of the pie plate. Fill it with your chosen pie weights.
    • Bake in the preheated oven for 15 minutes. Carefully remove the weights and foil. It may stick so do it slowly to prevent tearing.
    • Continue baking for another 10 to 15 minutes until the crust is golden brown. Immediately add the filling and continue to bake until the quiche is done.

    FAQs

    What is the difference between Quiche Lorraine and Quiche Florentine?

    Both classic quiches contain eggs, cream, and cheese. Lorraine features bacon while Florentine features spinach.

    Why is it called Quiche Florentine?

    In French, a la Florentine, means “in the style of Florence [Italy]”. Culinarily this indicates something with spinach and sometimes Mornay Sauce, a type of white sauce.

    Can I use a different cheese?

    You can definitely use another cheese like cheddar, pepper jack, or crumbled goat cheese.

    What should you serve with quiche?

    What to serve with quiche? It’s delicious proceeded by a bowl of soup, such as this Creamy Vegetable Soup. Quiche is also great with a simple green salad.

    fully baked quiche florentine on red and white cloth with pie server.

    More Great French Recipes

    • flatly of ham and cheese croissants on a white platter with dipping sauce.
      Ham and Cheese Croissants (Starbucks Foldovers Copycat)
    • a bite of cottage cheese quiche on a fork next to a larger slice.
      Easy Cottage Cheese Quiche Recipe
    • overhead shot of chicken florentine casserole cut into and with a piece removed.
      Easy Chicken Florentine Casserole Recipe (Pasta Bake)
    • overhead shot of cut-glass bowl with dijon vinaigrette and a small spoon.
      French Dijon Vinaigrette Recipe (Easy & Quick)
    white spoon and fork on a teal plate logo.

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    quiche Florentine on a white platter with a red cloth.

    Quiche Florentine

    When you're looking for a simple and affordable dish to impress, look no further than Quiche Florentine, a combination of an egg custard baked in a pie crust with spinach and Swiss cheese. Not only is it utterly delicious and a wee bit fancy, but it's also vegetarian, making it a welcome addition to breakfast, lunch, or dinner!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: American, French
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8
    Calories: 220kcal
    Author: Jessica Fisher

    Equipment

    • quiche pan or pie plate
    • large mixing bowl
    • wire whisk
    • heavy duty sheet pan

    Ingredients

    • 1 round single pie crust
    • ½ cup frozen chopped spinach thawed and squeezed dry
    • 4 oz Swiss cheese (shredded) (1 cup)
    • 2 tablespoon unbleached, all-purpose flour
    • 3 egg
    • 1 ½ cup half and half
    • salt
    • black pepper

    Instructions

    • Preheat the oven to 375 degrees. Place a pie or quiche pan on a small baking sheet to make it easier to handle and to catch the drips. Lay the prepared pie crust into the quiche pan and trim the edges. If blind baking the crust, follow directions in the Notes section.
    • Layer the spinach in the bottom of the prepared pan. Combine the cheese with the flour in a small dish and toss to coat. Sprinkle this over the spinach.
    • In a large mixing bowl, combine the eggs and half and half. Season to taste with salt and pepper. Pour this mixture over the fillings in the pie shell.
    • Bake the quiche for 30 to 40 minutes or until set and golden. Allow to cool slightly before serving.

    Notes

    To blind bake the crust:
    Line the pie plate with the crust, trim, and crimp the edges. Chill the pie crust in the freezer for at least 30 minutes.
    Preheat the oven to 375 degrees. Wrap a sheet of heavy-duty aluminum foil or parchment closely in the bottom and up the sides of the pie plate. Fill it with your chosen pie weights.
    Bake in the preheated oven for 15 minutes. Carefully remove the weights and foil. It may stick so do it slowly to prevent tearing.
    Continue baking for another 10 to 15 minutes until the crust is golden brown. Immediately add the filling and continue to bake until the quiche is done.
    To make as a freezer meal: Assemble the quiche (with an unbaked crust) and place the unbaked quiche on a level shelf in the freezer until frozen solid. Wrap well and label.
    Preheat the oven to 400 degrees. Unwrap the frozen quiche and place it on a rimmed baking sheet to catch any spills. Do not thaw. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
    Variations: While Quiche Florentine is classically Swiss cheese and spinach, there are lots of things you can add to give it a twist, such as:
    • a different type of cheese, such as cheddar or goat cheese
    • chopped and sautéed vegetables – a great use of leftovers
    • cooked and crumbled bacon or sausage

    Nutrition

    Calories: 220kcal | Carbohydrates: 17g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 165mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 1mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on March 18, 2010. It has been updated for content and clarity.

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    Reader Interactions

    Comments

    1. Cat

      February 07, 2024 at 1:25 pm

      5 stars
      Idk why I never made a quiche before! It was so good! Especially with the homemade pie crust.
      I did a sautéed shallot and potato with cheddar. It was delicious and even my 6 year old loved it.

      Reply
      • Jessica Fisher

        February 07, 2024 at 2:46 pm

        Yay! Great job. Sounds delicious!

        Reply
    2. Joybird6

      February 05, 2016 at 3:06 pm

      I’m thinking about making this the night before and letting it sit in the fridge. Any reason that wouldn’t work? Thanks! -Joy

      Reply
      • Jessica Fisher

        February 06, 2016 at 10:23 am

        I would keep the filling mixture separate from the pastry and just pour it in before baking.

        Reply
    3. Lisa-Michelle

      September 14, 2014 at 3:37 pm

      Could you tell me , how do you make the shell for this?
      Many thanks

      Reply
      • Jessica Fisher

        September 16, 2014 at 7:24 am

        This post should help: http://lifeasmom.com/2009/09/homemade-pie-crust-finer-thing.html

        Reply
    4. Julie

      July 14, 2014 at 11:32 am

      Would you have a suggestion for replacing the egg? I saw you had a member allergic,
      I would love to serve up quiche but it always means a separate meal for the one with the egg allergy.
      Thanks

      Reply
      • Jessica Fisher

        July 14, 2014 at 12:25 pm

        I don’t. Sorry. My daughter outgrew her egg allergy so I don’t make a separate meal anymore, but I did for quite some time. I leaned on greek yogurt to give her protein in the mornings as well as homemade turkey sausage.

        Reply
    5. Sallie

      October 03, 2011 at 2:06 pm

      I made three of these tonight! I put two in the freezer and served one for dinner with a salad. This is my first time making quiche and I’m really excited about it! Thanks for such an easy recipe 🙂

      Reply
    6. Heather Nash

      December 09, 2010 at 7:52 pm

      In addition to doing the freeze then bake quiche, you could also spray mini muffin tins and then bake the egg mix with the cheese, bacon and spinach. Bake them and then freeze for an easy re-heat and eat on the run meal, of egg “bites”. If you really wanted to be fancy you could do the pie crusts in the mini tins, there is more work, but it’s worth it later. Yum.

      Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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