Description
This Delicious Quiche Florentine combines a flaky pie crust with a rich, creamy filling of sautéed spinach, shallots, eggs, heavy cream, and melted Gruyere cheese. Perfect for brunch or a cozy dinner, this classic savory French tart offers a comforting and elegant way to enjoy fresh spinach with a cheesy, custardy texture baked to golden perfection.
Ingredients
Scale
Crust
- 0.5 recipe pie crust (homemade or frozen option)
Filling
- 2 tablespoons unsalted butter
- 2 medium shallots, chopped
- 0.5 teaspoon pepper (or to taste)
- 4 cups fresh spinach, roughly chopped
- 4 large eggs
- 1.5 cups heavy cream
- 2 cups Gruyere cheese, shredded
Instructions
- Prepare the crust: Roll out your pie crust gently and press it into a 9.5-inch quiche pan, trimming any excess dough from the edges. Line the crust with parchment paper and fill it with pie weights or dry beans to prevent bubbling during baking.
- Preheat oven and bake crust: Set your oven to 425°F (220°C) and bake the crust for 12 to 15 minutes. Remove the pie weights and parchment paper, then lower the oven temperature to 375°F (190°C) and bake the crust for an additional 5 minutes until it turns lightly golden.
- Sauté the filling: Melt the butter in a large skillet over medium-high heat. Add the chopped shallots and cook for 2 to 3 minutes until soft and translucent. Season with pepper and stir in the chopped spinach. Cook for another 2 to 3 minutes until the spinach wilts. Remove from heat and let cool slightly.
- Whisk egg mixture: In a medium bowl, whisk together the eggs and heavy cream until fully combined and creamy.
- Assemble the quiche: Sprinkle half of the shredded Gruyere cheese evenly in the bottom of the precooked crust. Layer the sautéed spinach and shallot mixture on top, then carefully pour the egg and cream mixture over it. Finish by sprinkling the remaining Gruyere cheese on top.
- Bake the quiche: Place the assembled quiche on a baking sheet and bake at 375°F (190°C) for 35 to 40 minutes. The top should be golden brown, and the center will be slightly jiggly but set around the edges.
- Cool and serve: Allow the quiche to cool for 10 to 20 minutes to fully set before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- You can use a store-bought pie crust to save time if preferred.
- Fresh spinach works best, but you can also use frozen spinach—just be sure to thaw and thoroughly drain it to avoid excess moisture.
- Gruyere cheese provides a lovely nutty flavor, but Emmental or Swiss cheese can be good substitutes.
- Ensure the crust is properly prebaked (blind baked) to prevent sogginess from the filling.
- Letting the quiche cool slightly before slicing helps it hold its shape better.
- For a lighter version, consider substituting half-and-half or whole milk for heavy cream, though this will affect the richness.
