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Quiche Florentine (Spinach & Gruyère Quiche)

Quiche Florentine

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.
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Prep Time:30 minutes
Cook Time:1 minute
Total Time:1 minute
Course: Breakfast
Keyword: 'brunch'], Gruyere, Quiche Florentine, Spinach
Servings: 8 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

  1. 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.
  2. 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.
  3. If using store-bought pastry, follow the package instructions for prepping or prebaking the crust instead of the homemade crust steps.
  4. 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.
  5. In a medium bowl, whisk the eggs and heavy cream together until well combined.
  6. 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.
  7. 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.
  8. 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.