Quiche Florentine (Classic Spinach Quiche)
This delicious Quiche Florentine recipe is a French classic with a filling of fresh spinach, melty gruyere cheese, and a rich custard, all baked inside a flaky, buttery crust. It’s the perfect meal for breakfast, lunch, or dinner.
Servings: 6
Calories: 419kcal
Ingredients
For The Pie Crust
- 1 ¼ cups all purpose flour
- ½ cups unsalted butter (cold)
- 2-4 tablespoon ice-cold water
- ½ teaspoon salt (optional)
For The Custard Filling
- 1 tablespoon butter
- ½ sweet onion diced
- 7 oz whole leaf fresh spinach
- 5 large eggs
- ¾ cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ tsp nutmeg
- 3 oz Gruyere shredded (about ¾ cup)
- 1 oz parmesan shredded(about ¼ cup)
Instructions
Make The Pie Crust
- Mix flour and butter with a pastry cutter, two knives, or a food processor.
- Slowly add cold water until the dough starts to come together and forms a ball.
- Roll out the dough and place it in a greased 9-inch round pan. Gently press the dough along the bottom and up the sides. Chill the crust for at least 30 minutes, and up to 24 hours.
- When you’re ready to make your quiche, place a sheet of parchment paper in the bottom and up the sides of the pie crust, and fill the pie with weights, dried beans or rice. Blind bake the pie crust with the weights, for 15-20 minutes at 400 degrees, then remove the parchment and weights (careful - they’ll be hot!). Use a fork to prick holes in the bottom of the pie crust, then place the crust back in the oven. Reduce the heat to 350 and bake for about 10-15 minutes more, or until the bottom crust is beginning to brown. (Be sure to watch the crust carefully so it doesn't burn.)
- While your crust is baking, prepare your filling. Start by melting the butter over medium heat and add the diced onions. Saute the onions until translucent, about 5 minutes.
- Turn the heat up slightly and add the spinach, a handful at a time, cooking until the spinach has started to wilt/cook down. Remove from heat.
- In a small bowl, whisk the whole milk, 5 eggs, nutmeg, salt and pepper together well.
- Add the cooked spinach and onions to the tart using a slotted spoon (you don’t want the extra water from the cooked spinach), spreading them evenly. Sprinkle the top with the cheese, then very slowly, pour the egg mixture over the top. Do not overfill your tart/pie pan - you don’t want the custard to spill over.
- Bake the quiche. Place a foil-lined pan under the quiche, and place the entire thing in the oven. Bake at 375 degrees for 40-45 minutes, until the center is completely set. (Note - this may be shorter or longer depending on your oven so watch the quiche carefully and check it at around 30 minutes.) Allow the quiche to cool for 10-15 minutes before slicing and serving.
Notes
- To freeze the cooked quiche. Allow the spinach quiche to cool completely, then place the quiche in a freezer-safe container or freezer bag and place it in the freezer for up to 2 months.
- To freeze an unbaked quiche. Wrap the top tightly in plastic wrap and freeze the quiche on a cookie sheet to keep it level. Once fully frozen, place the quiche in a plastic bag and seal it tightly.
- To reheat a frozen quiche. Bake, from frozen, at 375 degrees for 1 hour, covered. Then uncover and cook for an additional 10 minutes.
Nutrition
Calories: 419kcal | Carbohydrates: 25g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 585mg | Potassium: 371mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4079IU | Vitamin C: 11mg | Calcium: 308mg | Iron: 3mg
