Easy Quiche Florentine: The Ultimate Spinach and Parmesan Quiche Recipe for Brunch

This delightful Quiche Florentine recipe offers a fresh spinach quiche baked to perfection in a homemade pie crust. It’s an incredibly versatile dish, ideal for a leisurely brunch, a comforting breakfast for dinner, or even a light lunch. Crafted in a standard 9-inch tart pan, this recipe promises a beautiful presentation and an even more satisfying taste.

Life has a wonderful way of intertwining passions. For me, that often means combining my love for photography with my culinary adventures. Back in 2016, I launched a second Instagram account, City Life Adventures, as a creative outlet to share my city photography. It quickly reignited my joy for capturing moments, allowing me to share countless non-food-related photos that didn’t quite fit the aesthetic of @homemadeinthekitchen.

With the arrival of spring, my evening walks have become a cherished ritual. These strolls often coincide with the magical “golden hour” – that glorious period roughly an hour before sunset when the natural light is simply perfect for outdoor photography. But these walks aren’t just for snapping photos; they’ve become my prime brainstorming sessions for new recipes. As the weather warms and longer days beckon, my mind naturally drifts towards lighter, brighter dishes, with brunch recipes often taking center stage.

Spring is synonymous with celebratory occasions like Easter and Mother’s Day, both notorious for lavish brunches. Or perhaps, like me, you simply appreciate an excuse to enjoy a late breakfast because mornings aren’t always your strong suit (no judgment here!). And what could be a more perfect centerpiece for a springtime brunch than a classic Quiche Florentine? It’s a truly exquisite fresh spinach quiche, brimming with a creamy egg custard, vibrant spinach leaves, and the sharp, salty goodness of Parmesan cheese, all nestled in a perfectly golden, homemade pie crust.

While Quiche Florentine is a brunch superstar, I confess a personal fondness for enjoying it as a “breakfast for dinner” – affectionately known as “brinner.” (If you’re curious about more brinner ideas, check out my fried egg burger recipe!). And since I often cook for one, the delicious leftovers conveniently transform into a gourmet breakfast the next day. It’s a win-win scenario every time.

Homemade quiche truly stands out as an incredibly versatile dish. Once you grasp the fundamental techniques of crafting a savory egg custard and a flaky crust, the culinary possibilities are endless. You can experiment with an array of flavors, customizing it to your heart’s content. For this particular Quiche Florentine, I drew inspiration from the foundational elements of my popular Ham and Cheese Quiche, the rich depth of my Caramelized Onion Quiche, and the savory notes of my Artichoke Quiche. I then elevated it with the vibrant addition of fresh spinach and robust Parmesan cheese.

Paired with a tender, buttery homemade pie crust, this Quiche Florentine featuring fresh spinach is guaranteed to be a showstopper on your brunch table, impressing guests with its rustic elegance and irresistible flavor profile.

What Exactly Makes a Quiche a Quiche?

At its heart, a quiche is a savory, open-faced tart consisting of a creamy egg custard baked in a pastry crust. The custard is typically made from a mixture of eggs, milk, and/or cream, seasoned to perfection. What makes quiche so beloved is its incredible adaptability; it serves as a blank canvas for a wide range of fillings. Common additions include various cheeses, aromatic herbs, fresh vegetables, and delicious meats, allowing for endless flavor combinations and catering to diverse palates.

Unraveling the Mystery: What is Quiche Florentine?

The term “Florentine” in the culinary world almost always signifies the inclusion of spinach. So, Quiche Florentine, specifically, refers to a quiche that prominently features spinach as a key ingredient, often paired with cheese.

The intriguing name has historical roots. Legend has it that Catherine de’ Medici, Queen of France in the 16th century, brought her own cooks from Florence, Italy (her hometown), to the French court. These Florentine chefs introduced many Italian culinary traditions, including the generous use of spinach, to French cuisine. Consequently, dishes featuring spinach became associated with Florence, and thus, the “Florentine” designation was born.

Quiche Lorraine vs. Quiche Florentine: What’s the Difference?

While both are classic French quiches, Quiche Lorraine and Quiche Florentine are distinguished by their primary fillings. Quiche Florentine is characterized by its delightful combination of fresh spinach and cheese, offering a vibrant, earthy flavor. In contrast, Quiche Lorraine is traditionally known for its rich and smoky filling of bacon (or lardons) and cheese, providing a heartier profile. Both are utterly delicious, but cater to slightly different taste preferences.

Choosing the Right Pan for Your Quiche

For this particular Quiche Florentine recipe, I highly recommend using a 9-inch tart pan with a removable bottom (affiliate link). This type of pan is a game-changer for presentation. It allows you to press the pie dough into the pan’s ridges, creating a beautifully fluted edge. The removable bottom is a fantastic feature because it enables you to effortlessly lift the quiche out of the pan without damaging its delicate structure, ensuring a flawless display for your guests.

However, don’t fret if you don’t own a tart pan! You can certainly use other options. Standard quiche pans, even those without a removable bottom, work perfectly fine. Alternatively, a regular 9-inch pie plate is also suitable. If using a pie plate, you can simply ruffle the edges of your pie dough by hand to create a charming, rustic look. The key is to ensure the pan size is appropriate to accommodate the ingredients and allow for proper cooking.

Essential Ingredients for a Delicious Quiche Florentine

Crafting this incredible Quiche Florentine is surprisingly straightforward, thanks to a thoughtful selection of fresh, high-quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Pie Crust: While my detailed homemade pie crust recipe, perfectly sized for a 9-inch tart pan, yields the most delicious results, feel free to use a good quality store-bought pie crust if you’re short on time. Just remember to trim it to fit your pan. A flaky, buttery crust is the foundation of any great quiche.
• Oil: A tablespoon of oil is essential for sautéing your aromatics and spinach. Olive oil is my preference here, as it adds a wonderful depth of flavor that complements the other ingredients. However, a neutral vegetable oil can also be used.
• Onion and Garlic: These humble aromatics are flavor powerhouses! Diced yellow or white onion and minced garlic form the savory base of your quiche filling, building layers of taste that make the entire dish sing. Don’t skip these foundational elements.
• Spinach: You can’t have Quiche Florentine without spinach! Fresh spinach leaves provide a vibrant color and earthy flavor that truly elevates this quiche. Ensure you wash and dry them thoroughly. If fresh spinach isn’t available, you can substitute frozen spinach in a pinch. Just be sure to follow the package directions for cooking and, crucially, squeeze out every bit of excess liquid using a potato ricer or clean kitchen towel to prevent a watery quiche.
• Eggs: Eggs are the structural backbone of your quiche custard. The ideal ratio for a rich, tender custard is typically two large eggs per cup of dairy. For this recipe, aim for standard large eggs that have been brought to room temperature, as this helps them mix more evenly with the dairy and results in a smoother, more consistent custard.
• Whole Milk: Achieving the perfect custard texture requires a delicate balance of fats. I recommend using a combination of whole milk and heavy cream. Using only milk results in a custard with insufficient fat, making it less rich, while using only heavy cream can make it overly dense and heavy. Always opt for whole milk; low-fat or skim milk will not provide the necessary richness and body for a truly satisfying quiche. Fat, in this case, is truly your friend!
• Heavy Cream: Heavy cream is vital for imparting a luxurious richness and silky texture to the quiche filling. Ensure you’re using proper heavy cream for the best results. For a slightly lighter but still creamy option, you can substitute half-and-half for both the milk and heavy cream.
• Salt: A critical seasoning, salt ensures that the quiche filling is perfectly balanced and not bland. I prefer kosher salt, but any fine salt will do.
• Cheese: I used finely shredded Parmigiano Reggiano cheese for its bold, nutty flavor, which pairs wonderfully with spinach. However, this is another area for customization! Almost any good melting, shredded cheese will work beautifully, such as Gruyere, Swiss, or even a sharp Cheddar, allowing you to tailor the flavor to your preference.

Mastering the Art: How to Make Quiche Florentine

Creating a homemade spinach quiche is a two-part process, each essential for achieving that perfect balance of flaky crust and creamy filling:

1. Crafting the perfect homemade pie crust.
2. Preparing the vibrant spinach Parmesan filling.

The Perfect Pie Crust: A Foundation of Flakiness

First, embark on making your pie crust. It’s surprisingly simple, especially if you have a food processor. Just combine your dry ingredients, cold butter, and shortening, then pulse until the fats are cut into the flour like coarse pebbles. A touch of ice-cold water, pulsed briefly, brings the dough together quickly. Easy peasy!

If you don’t own a food processor, fret not! You can still achieve a beautiful pie crust by hand. Use a pastry blender or your fingertips to cut the cold fats into the flour mixture, then gently stir in the water until a cohesive dough forms. The key is to work quickly to keep the butter and shortening cold.

Once your dough is formed and properly chilled (this is crucial for tenderness), you’ll line your tart pan. Before adding the filling, it is absolutely essential to prebake, or “blind bake,” your pie crust. Skipping this step would inevitably lead to a soggy bottom crust – a common quiche tragedy! Blind baking ensures the crust is firm, golden, and ready to cradle your luscious filling without becoming saturated.

To blind bake, first prick the bottom of your dough liberally with a fork. This allows steam to escape, preventing the crust from puffing up. Next, line the crust with foil or parchment paper, then fill it with pie weights. You don’t need to buy specific pie weights; dried lentils, beans, or even rice work wonderfully. These weights prevent the dough from shrinking down the sides of the pan during baking. Keep them in a dedicated container for future quiche-making endeavors. Bake until lightly golden, then remove the weights and foil for the final few minutes of baking to ensure the bottom is fully cooked and slightly crisp.

Should time be a constraint, a good quality store-bought pie crust is a perfectly acceptable shortcut. Simply trim it to fit your tart pan and proceed with blind baking as directed.

Crafting the Irresistible Spinach Quiche Filling

While your pie crust is blind baking, turn your attention to preparing the vibrant spinach Parmesan filling. This comes together quickly:

1. Sauté Aromatics and Spinach: In a large skillet, heat your olive oil. Add the diced onion and a generous pinch of salt, cooking until softened and translucent, which usually takes about 5 minutes. Stir in the minced garlic for another minute until fragrant. Finally, add the fresh spinach leaves along with another pinch of salt. Stir until the leaves are fully coated in the onion mixture, then cook until they are completely wilted and a bright, vivid green – typically around 5 minutes. Remove from heat and allow to cool slightly.
2. Whisk the Custard Base: In a separate large bowl or a liquid measuring cup, whisk together the room temperature eggs, whole milk, heavy cream, and the remaining salt until thoroughly combined and smooth. This is your rich, creamy custard base.
3. Assemble the Quiche: Once the pre-baked crust is ready, sprinkle an even layer of your shredded Parmigiano Reggiano cheese over the bottom. This acts as a delicious barrier and adds flavor. Evenly spoon the sautéed spinach mixture on top of the cheese. Finally, carefully pour the whisked egg mixture over everything, ensuring the filling is evenly distributed.
4. Bake to Golden Perfection: Transfer the assembled quiche (still on its baking sheet) to a preheated oven at 375°F (190°C). Bake for approximately 35-40 minutes, or until the top is beautifully golden brown, slightly puffed in the center, and no longer jiggles significantly when gently moved. To confirm doneness, a toothpick or knife inserted into the center should come out clean.

Is Quiche Florentine Inherently Vegetarian?

As traditionally written with Parmigiano Reggiano, this spinach quiche is technically not considered vegetarian. This is because authentic Parmesan cheese is made using animal rennet, an enzyme derived from the stomach lining of young ruminant animals. For strict vegetarians, this means it’s not suitable.

However, making this quiche vegetarian-friendly is incredibly simple! You just need to swap out the Parmigiano Reggiano for another type of cheese that is made with microbial (non-animal) rennet. Excellent vegetarian-friendly cheese alternatives include mozzarella, Gruyere, Swiss, or even a good quality sharp cheddar. By making this simple substitution, you can easily enjoy this delicious spinach quiche as part of your brunch menu or a special Easter dinner for two, catering to all dietary preferences.

The Importance of Resting: How Long Before Slicing?

Patience is a virtue, especially when it comes to quiche! Because homemade quiche is essentially a delicate, savory egg custard, it absolutely needs to rest for at least 15 minutes after it comes out of the oven before you attempt to cut into it. If you were to slice it immediately, the hot custard would be too fluid and would likely fall apart, creating a messy presentation.

During this resting period, two crucial things happen: the custard continues to set as it cools, firming up to a sliceable consistency, and “carryover cooking” takes place. This means the quiche continues to cook gently from its retained heat, ensuring an even texture throughout while preventing overcooking that can lead to a watery result.

How Long Will Quiche Florentine Keep in the Refrigerator?

Whether you’re preparing your Florentine Quiche ahead of time for an event or simply enjoying leftovers, it stores beautifully. Properly covered, quiche will keep fresh and delicious in the refrigerator for up to 3-4 days. For longer storage needs, freezing is an excellent option.

Freezing Quiche Florentine: A Smart Prep Strategy

Quiche is a fantastic make-ahead meal that freezes exceptionally well. To freeze your quiche after it’s fully baked, allow it to cool completely to room temperature first. This prevents condensation and ice crystals from forming. Once cooled, wrap the entire quiche (or individual slices) in a double layer of plastic wrap, followed by a double layer of aluminum foil. This dual wrapping provides maximum protection against freezer burn. Finally, place the securely wrapped quiche in a freezer-safe plastic bag or airtight container. It can be frozen for an impressive 3-4 months.

You have the flexibility to freeze the quiche whole, which is great for entertaining, or to freeze individual slices for quick, convenient meals. The method for wrapping and freezing remains the same regardless.

To bake a frozen quiche, there’s no need to thaw! Simply transfer it straight from the freezer to a preheated oven (usually around 350°F or 175°C). Cover loosely with foil to prevent overbrowning, and bake for approximately 1 hour, or until it’s heated through, the crust is crisp, and the center is set and warm.

Why Did My Quiche Turn Out Watery? Troubleshooting Tips

A watery quiche can be disappointing, but it’s usually preventable. There are two primary reasons why your spinach quiche might appear watery:

First, and most commonly, you may have **overcooked your quiche**. When eggs are subjected to excessive heat or cooked for too long, their proteins over-coagulate. This process squeezes out moisture, resulting in a rubbery texture and a pool of liquid (syneresis) at the bottom of your quiche. To avoid this, watch for the signs of doneness: a golden-brown top, a slight puff, and a center that wiggles only slightly, then immediately remove it from the oven.

Second, if you opted to use **frozen spinach**, inadequate preparation is often the culprit. Frozen spinach contains a significant amount of water. It is absolutely crucial to cook the frozen spinach according to package directions and then thoroughly squeeze out every bit of excess liquid before adding it to your quiche filling. A potato ricer or a clean kitchen towel can be very effective for this task. Failing to remove this excess moisture will inevitably lead to a watery quiche, diluting the flavor and compromising the texture.

Delicious Pairings: What To Serve With Quiche Florentine

Quiche Florentine is quite satisfying on its own, but it truly shines when paired with complementary dishes. Here are some fantastic recipes that will elevate your quiche meal:

• Freekeh Salad: A hearty and healthy grain salad that provides a wonderful textural contrast.
• Green Onion Salad: A light, fresh, and zesty salad that cuts through the richness of the quiche.
• Vegetarian Stuffed Peppers: A colorful and flavorful side dish that adds more vegetables and a lovely visual appeal.
• Bacon in the Oven from Foxes Love Lemons: For those who love a meaty side, crispy oven-baked bacon is a classic brunch companion.

Quiche Florentine

Yield:
6-8 servings

Prep Time:
30 minutes

Cook Time:
55 minutes

Total Time:
1 hour 25 minutes

This easy Quiche Florentine is a fresh spinach quiche baked in a homemade pie crust to serve for brunch or breakfast for dinner.

Ingredients

Pie Crust

• 1 + 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt (preferably kosher)
• 1/2 cup (4 ounces) unsalted butter, cold and cut into 8 tablespoons
• 3 tablespoons vegetable shortening, cold and cut into 3 tablespoons
• 1/4 cup cold water

Filling

• 1 tablespoon olive oil
• 1/2 cup diced yellow or white onion
• 1 clove garlic, minced
• 6 cups fresh spinach leaves (see Note about using frozen)
• 2 large eggs, room temperature
• 1/2 cup whole milk, room temperature (do not use low fat or skim)
• 1/2 cup heavy whipping cream, room temperature
• 1/4 teaspoon salt (preferably kosher)
• 1 cup shredded Parmigiano Reggiano cheese (or substitute another cheese for vegetarian friendly)

Instructions

1. Make the pie crust: In the bowl of a food processor, add the flour, sugar, and salt. Add the cold butter and cold shortening then pulse until butter and shortening are cut into the flour, looking like large pebbles.
2. Add the water and pulse until a dough forms. Gather the dough and pat into an evenly round disk. Wrap in plastic wrap and refrigerate at least 1 hour or until cold.

   Alternatively, you can do this by hand. Add the flour, sugar, and salt to a large bowl then cut in the butter and shortening with a pastry blender. Stir in the water until a dough forms.

3. Preheat oven to 375F. Place a 9-inch tart pan with a removable bottom onto a baking sheet.
4. On a lightly floured surface, roll out the pie dough into a circle slightly bigger than the pan. Line the bottom and sides with the crust, patching it together if necessary.
5. Line the pie crust with foil on top then fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights then bake another 5 minutes or until the bottom is golden brown and no longer looks uncooked.
6. Make the filling: While the crust is baking, prepare the filling. In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt then cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
7. Add the spinach and another big pinch of salt. Stir until all of the leaves are coated in the onion mixture. Cook until wilted and bright green, about 5 minutes.
8. In a large bowl or measuring cup, whisk together the eggs, milk, cream, and salt.
9. Once the crust has finished baking, sprinkle the cheese evenly over the crust. Top with the spinach mixture then pour the egg mixture over top.
10. Bake for 35-40 minutes or until top is golden brown, slightly puffed, doesn’t jiggle when moved, and a toothpick inserted in the center comes out clean. Cool 15 minutes before serving.

    Store covered in the refrigerator for up to 4 days.

Notes

• To use frozen spinach, cook according to package directions then squeeze out excess liquid with a potato ricer.
• You can substitute half and half for both the milk and heavy cream.
• To freeze quiche, let it cool completely, wrap in a double layer of plastic wrap or foil, place in a freezer-safe plastic bag, then freeze for 3-4 months.
• Enjoyed this recipe? Check out my recipes for Ham and Cheese Quiche, Caramelized Onion Quiche, and Vegetarian Quiche.

Recommended Products

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• Tart Pan
• Ricer

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Originally published April 25, 2016