Quiche Florentine (Spinach & Gruyère Quiche)

Name: Quiche Florentine
Prep time: 30 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1/2 recipe pie crust (or a prepared frozen pie crust); 2 tablespoons butter (unsalted); 2 medium shallots (chopped); 1/2 teaspoon pepper (or to taste); 4 cups spinach (fresh, roughly chopped); 4 large eggs; 11/2 cups heavy cream; 2 cups gruyere cheese (shredded)

This Quiche Florentine is creamy and custardy, with tender sautéed spinach and shredded Gruyère nestled in a flaky blind-baked crust. It comes together for brunch or a make-ahead breakfast—bake until the top is golden and let it rest 10 to 20 minutes before slicing.

Quiche Florentine (Spinach & Gruyère Quiche)

Prep takes 30 minutes and the recipe calls for a 1 hour cook; it yields 8 servings, making it ideal for weekend brunches, a make-ahead breakfast, or a light dinner. For another savory brunch idea, try Savory Cheese Tartlets with Spicy Tomato Jam.

Why You’ll Love This Quiche

A true brunch workhorse: set custard, melty Swiss cheese, and a crisp crust that holds up when sliced.

Creamy, custardy filling from 4 large eggs and 1½ cups heavy cream.
Sautéed shallots and spinach keep the filling tender and flavorful without added moisture.
Shredded Gruyère melts to a nutty, slightly sweet finish; the crust is blind-baked so it stays crisp.
Makes 8 servings and stands up well to make-ahead prep and freezing.

This recipe balances texture—flaky crust, silky custard, and tender greens—so it’s reliably satisfying whether you serve it warm or at room temperature.

Ingredients You’ll Need

1/2 recipe pie crust, or a prepared frozen pie crust: The pie crust provides the flaky shell; use a deeper 9.5-inch quiche pan or an 11-inch shallow pan as directed and blind-bake it to avoid a soggy bottom.
2 tablespoons butter, unsalted: Unsalted butter sautés the shallots and flavors the spinach without adding excess salt to the custard.
2 medium shallots, chopped: Shallots add gentle onion sweetness when cooked briefly—chop before sautéing so they soften in 2 to 3 minutes.
1/2 teaspoon pepper, or to taste: Black pepper seasons the spinach and custard; add to taste to brighten the filling.
4 cups spinach, fresh, roughly chopped: Fresh spinach wilts down quickly—cooking it removes excess water and concentrates the flavor for the filling.
4 large eggs: Eggs are the custard’s structure: they set with the cream to create a silky, sliceable interior.
11/2 cups heavy cream: Heavy cream gives richness and helps the custard firm properly—avoid low-fat milk swaps to retain texture.
2 cups gruyere cheese, shredded: Shredded Gruyère melts smoothly and adds a nutty, savory finish; it’s layered under and over the spinach for even distribution.

How to Make the Quiche

Prepare the crust: If making pastry, roll it out and press it into a deeper 9.5-inch quiche pan or a more shallow 11-inch quiche pan, pressing into the corners. Trim excess dough with a rolling pin, line the crust with parchment, and fill with pie weights or an even layer of dry beans or uncooked rice to weigh it down.
Blind-bake the crust: Preheat the oven to 425°F. Bake the crust with weights for 12 to 15 minutes, then remove the pie weights and parchment. Reduce the oven temperature to 375°F and bake the crust an additional 5 minutes to dry the surface.
If using store-bought pastry: Follow the package instructions for prepping or prebaking the crust instead of the homemade steps above.
Cook the spinach filling: Melt the butter in a large skillet over medium-high heat. Add the chopped shallots and cook 2 to 3 minutes until soft and translucent, season with ½ teaspoon pepper (or to taste), then add the chopped spinach and cook about 2 to 3 minutes until wilted. Remove from heat and let the mixture cool slightly so it doesn’t curdle the custard.
Make the custard: In a medium bowl, whisk together the 4 large eggs and 1½ cups heavy cream until fully combined and slightly frothy for an even texture.
Assemble the quiche: Sprinkle half of the 2 cups shredded Gruyère across the bottom of the precooked crust. Spread the cooled spinach and shallot mixture over the cheese. Carefully pour the egg-and-cream custard over the filling, then top with the remaining Gruyère.
Bake the assembled quiche: Place the quiche on a baking sheet and bake at 375°F for 35 to 40 minutes, until the top is golden and the center is slightly jiggly but mostly set.
Rest before slicing: Remove the quiche from the oven and let it cool on a rack for 10 to 20 minutes so the custard finishes setting. Cut into slices and serve warm or at room temperature.

Quiche Florentine (Spinach & Gruyère Quiche) close-up view

Blind-Bake the Crust

A properly blind-baked crust is the difference between a crisp shell and a soggy bottom. Follow the timed bake-and-rest sequence to dry the surface before adding the custard.

Preheat oven to 425°F and bake with weights for 12 to 15 minutes.
Remove parchment and weights, reduce oven to 375°F, and bake 5 more minutes.
Use dry beans or uncooked rice if you don’t have pie weights—spread them evenly to keep the dough from bubbling.

Get a Creamy Custard

The custard should be smooth and just set: whisk the eggs and heavy cream thoroughly and pour into the filling while the spinach mixture is cool to keep the texture uniform.

Whisk 4 large eggs with 1½ cups heavy cream until combined.
Avoid low-fat milk—cream’s fat helps the quiche set without weeping.
If the spinach is very hot when added, let it cool slightly to prevent cooking the eggs prematurely.

Freeze & Reheat Tips

For best quality freeze the quiche when it’s freshly baked. Wrap tightly and store frozen for 1-2 months; refrigerate leftovers for 2-3 days.

To freeze: cool completely, wrap tightly in plastic wrap, then foil; store up to 1-2 months.
To reheat from frozen: unwrap and bake at 350°F for 25 minutes or until heated through.
To reheat refrigerated slices: warm in a 350°F oven for about 10–15 minutes or until warmed through.

Tips for Success

Prevent a soggy crust: Blind-bake exactly as directed and use pie weights (or an even layer of dry beans or uncooked rice) to keep the crust flat and crisp.

Keep the custard creamy: Whisk the 4 large eggs and 1½ cups heavy cream until smooth; do not substitute low-fat milk—the fat in cream helps the custard set with the correct texture.

Cheese swaps: If you can’t find Gruyère, use Emmental, Jarlsberg, or Raclette for a similar nutty, melty flavor.

Rest before slicing: Let the quiche sit 10 to 20 minutes after baking so it firms up for clean slices.

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Quiche Florentine (Spinach & Gruyère Quiche) Pinterest pin

More Recipes to Try

Frequently Asked Questions

Yes—thaw and squeeze out as much liquid as possible before using. Cook briefly to remove remaining moisture so the filling doesn’t become watery.

The top should be golden and the center slightly jiggly but not liquid. It will continue to set as it rests for 10 to 20 minutes.

Yes. If adding high-moisture fillings like mushrooms, sauté them first to remove excess liquid. If adding bacon or cured meats, cook and drain before incorporating so the custard isn’t diluted.

Ready to Serve

Slice the Quiche Florentine after its 10–20 minute rest and serve warm or at room temperature—its balance of flaky crust, creamy custard, and tender spinach makes it a dependable centerpiece for any brunch.

Leftovers refrigerate for 2-3 days or freeze fresh for 1-2 months; follow the reheating guidance above for best results.

Quiche Florentine

Print Recipe Pin Recipe

Prep Time:30

Cook Time:1

Total Time:1

Course: Breakfast

Keyword: ‘brunch’], Gruyere, Quiche Florentine, Spinach

Servings: servings

Equipment

9.5-inch Quiche Pan with Removable Bottom

Ingredients

1/2 recipe pie crust or a prepared frozen pie crust
2 tablespoons butter unsalted
2 medium shallots chopped
1/2 teaspoon pepper or to taste
4 cups spinach fresh, roughly chopped
4 large eggs
11/2 cups heavy cream
2 cups gruyere cheese shredded

Instructions

If making your own pie crust, roll it out and press it into a deeper 9.5-inch quiche pan or a more shallow 11-inch quiche pan, pressing into the corners; use a rolling pin to trim excess dough, line the crust with parchment paper, and fill with pie weights or dry beans or rice.
Preheat the oven to 425°F and blind-bake the crust for 12 to 15 minutes. Remove the pie weights and parchment, reduce the oven temperature to 375°F, and bake the crust for an additional 5 minutes.
If using store-bought pastry, follow the package instructions for prepping or prebaking the crust instead of the homemade crust steps.
Melt the butter in a large skillet over medium-high heat. Add the chopped shallots and cook 2 to 3 minutes until soft and translucent, season with pepper, then add the chopped spinach and cook about 2 to 3 minutes until wilted. Remove from heat and let the spinach mixture cool slightly.
In a medium bowl, whisk the eggs and heavy cream together until well combined.
Sprinkle half of the shredded Gruyère over the bottom of the precooked crust, spread the cooled spinach and shallot mixture over the cheese, then carefully pour the egg and cream mixture over the filling. Top with the remaining Gruyère.
Place the assembled quiche on a baking sheet and bake at 375°F for 35 to 40 minutes, or until the top is golden and the center is slightly jiggly but mostly set.
Allow the quiche to cool and set for 10 to 20 minutes, then cut into slices and serve warm or at room temperature.

Notes

If you don’t have any pie weights, check your pantry for dried beans or uncooked rice as those are some of the best alternatives.

Substituting the cream with a low fat milk is not recommended since the fat helps to firm up the finished quiche.

It’s important to let your quiche rest before cutting into it. The inside will continue to cook while the outside will cool down a bit.

Substitute Emmental, Jarlsberg, or Raclette cheese for Gruyere in quiche. Any of these Swiss cheeses will be ideal, as they give off very similar flavor profiles to Gruyere.

To store this quiche in the fridge, let it cool down after baking and wrap tightly in plastic wrap for2-3 days.

It is best to freeze a freshly baked quiche, rather than one that has already been stored in the fridge for a few days. This will ensure that the quality remains as good as possible. Store for1-2 months.

Unwrap the frozen quiche and bake frozen at350°Ffor 25 minutes or until heated through.