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quiche florentine (spinach quiche) with a slice cut out and a small knife
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4.66 from 26 votes

Quiche Florentine (Spinach Quiche)

Quiche Florentine is a delicious, classic vegetarian quiche option. Our version uses a good-quality pre-made pie crust to make this dish more routinely achievable. It's generous with the spinach and cheese without being unreasonable. If you like you can bake two, or bake it alongside our Quiche Lorraine, on the same rimmed baking sheet to serve a crowd and use up a two-pack of pie crusts. Quiche is even better the next day, so it's great to make in advance for a party or for a few nights' worth of dinners.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast and Brunch
Cuisine: American
Keyword: quiche florentine, spinach quiche
Servings: 8
Author: Carolyn Gratzer Cope

Ingredients

  • 9- inch deep dish pie crust see note
  • 10 ounces (285 grams) frozen chopped spinach
  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion or two medium shallots finely diced
  • ¾ teaspoon fine sea salt divided
  • 4 eggs
  • 1 cup (235 ml) heavy cream
  • ½ cup (120 ml) whole milk
  • ¼ teaspoon freshly ground
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cayenne
  • 1 ½ cups (6 ounces)(170 grams) shredded Gruyere (see note)

Instructions

  • Preheat oven to 400°F with a rack in the center.
  • Place crust (in foil pie plate) onto a rimmed baking sheet and defrost on countertop for 10 minutes. 
  • Prick crust all over the bottom and sides with a fork. (See note.) 
  • Bake crust for 10 minutes, then let cool for 10 minutes. (If directions for “blind baking” on your crust’s package vary substantially, you can follow those, but this method should work for most frozen crusts.)
  • Reduce oven temperature to 325°F.
  • To cook the spinach, place it into a microwave-safe, lidded container and cook on high until just hot, about four minutes depending on your microwave.
  • When cool enough to handle, place spinach in a fine-mesh strainer and squeeze out all the liquid you can with a fork or spoon, or with your fingers.
  • While crust bakes and spinach cooks, warm olive oil in a medium-sized frying pan over medium heat.
  • Add onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until softened, about five minutes.
  • Off the heat, add drained spinach and use a fork to mix the spinach and onion together thoroughly.
  • In a medium mixing bowl, beat eggs well with a fork.
  • Add cream, milk, remaining 1/2 teaspoon salt, pepper, nutmeg, and cayenne, and mix until well-combined.
  • Gently spread spinach mixture and cheese evenly over bottom of crust. 
  • Open oven and pull out rack enough to set the partially filled crust (still on rimmed baking sheet) onto the rack. Carefully pour the egg mixture into the crust. It will be very full. Gently slide rack back into place.
  • Bake until filling is just set and still slightly jiggly but not sloshy in the center, 45-60 minutes. The center will firm up as it cools, and pulling the quiche out at this stage will prevent it from getting tough.
  • Let cool for at least 10 minutes before serving, preferably longer. Quiche is even better the next day.

Notes

  1. We like Wholly Wholesome traditional organic pie crusts from the freezer section of Whole Foods. Just be sure to use a good-quality crust that doesn't taste too sweet. Quiche does not want a sweet crust.
  2. If you want to eliminate any chance of the crust puffing up while it blind bakes, you can line the bottom with parchment and place dried beans overtop. This isn’t usually necessary for frozen crusts, which tend to have less dough than homemade crusts. If your crust puffs slightly while blind baking, just gently tamp it back down after it cools for 10 minutes.
  3. Traditional Gruyere is made with animal rennet and isn't vegetarian. If it's important to you that this quiche be vegetarian, find a deeply flavored Swiss-style cheese that's made with vegetarian rennet.
  4. One of the best things about serving quiche at a party is that it actually improves with a little rest, so it’s a great make-ahead dish. You can make it the night before for a brunch party or in the morning for a dinner party and simply leave it to rest on the counter in a cool kitchen until ready to serve.
  5. Or you can make it two or three days in advance and store it tightly covered in the fridge once completely cooled, then reheat it until warmed through in a 325°F oven, covered with foil, shortly before serving.
  6. Leftovers will keep well, tightly covered in the fridge, for a week.

Nutrition

Calories: 352kcal | Carbohydrates: 15g | Protein: 13.2g | Fat: 27.1g | Fiber: 1.8g

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