This Quiche Florentine is hearty, savory and tasty! It is quick and easy to make. This homemade spinach quiche is great for brunch, healthy breakfast, family dinners, leftovers and meal prep. The crust is buttery and flaky. The filling is creamy and cheesy. Make it for Easter, Mother’s Day, Father’s Day, the holidays and more!
Why You’ll Love This Recipe
- This quiche Florentine is quick and easy.
- The pie crust is buttery and flaky.
- Use store bought or homemade pie crust.
- The quiche filling is cheesy and flavorful.
- Great way to eat more greens.
- Eat this quiche any time of year.
- Great all day long. Eat for breakfast, brunch, lunch or dinner.
- This quiche makes 6 to 8 large slices. Great for feeding a crowd.
- This recipe can be gluten free.
- In addition, this recipe is nut free.
- Check out these Over Hard Eggs for another delicious breakfast!
Ingredients & Substitutions
These are the main ingredients and substitutions for homemade quiche Florentine. Scroll down to the recipe card for full ingredients list and instructions.
Use store bought or homemade pie crust. Both regular and gluten free work well. Blind bake the pie crust (bake without any filling) for 10 minutes to help it become golden.
Five eggs make up the filling. There is no substitute for eggs.
Whole milks makes the filling extra smooth and creamy. Feel free to use half and half or cream for an even more indulgent texture.
Gruyere cheese is so flavorful. I highly recommend using this type of cheese for Florentine quiche. If needed, use another shredded cheese.
Baby spinach adds freshness, color and nutrients. Wash and completely dry spinach.
Lastly, a pinch of sea salt and pepper add flavor.
Many quiche recipes contain mushrooms. Feel free to add them in if desired.
What is Quiche Florentine?
Quiche Florentine features a pie crust and egg filling. The egg custard is creamy. Traditionally, this quiche contains Gruyere cheese and fresh spinach. The pie crust can be homemade or store bought. It adds a flaky and buttery texture to the dish.
Sometimes this quiche contains mushrooms or caramelized onions. Feel free to add them into this recipe if need be.
The name contains from the Italian city of Florence. The name means to prepare the dish in the Italian style. Thus, spinach is added.
Taste & Texture
This quiche Florentine is hearty and savory. It tastes like classic pie crust, eggs and spinach. The gruyere cheese adds a slight nutty flavor.
The pie crust is buttery and flaky. This egg custard filling is creamy.
How to Make
First, preheat oven to 425 degrees Fahrenheit. Add the pie crust to your pie plate. Crimp the edges. Gently pierce the crust with a fork several times.
Bake pie crust for 10 minutes. Then, remove from oven. Reduce oven temperature to 350 degrees Fahrenheit.
In a large bowl, add the 5 eggs. Whisk.
Then, add in milk, pepper and salt. Whisk to combine.
Once the pie crust has cooled, place almost all of cheese into the pie crust. Reserve some shredded cheese for the top of the quiche.
Then, wash and dry spinach. Spread spinach leaves on top of the cheese.
Pour the whisked egg mixture down into the pie crust. Add remaining shredded cheese on top.
Bake quiche for 35 to 40 minutes, until no longer jiggly in the center. The crust should be golden brown.
Finally, remove quiche Florentine from oven. Serve immediately!
Expert Tips & Tricks
Use homemade or store bought pie crust. Both work well.
If gluten free, use gluten free pie crust.
I highly recommend using gruyere cheese. It has a distinct flavor perfect for this homemade quiche recipe.
Blind bake the pie crust for 10 minutes. This helps give the crust a slightly more golden color in the end.
Wash and completely dry spinach leaves.
Be mindful not to pour the egg filling up over the edges of the pie crust. If the egg filling is higher than the pie crust, the filling will overtake the crust.
How to Serve & Store
Serve quiche Florentine hot and fresh from the oven.
Serve by itself, with roasted veggies, a fruit salad, coffee or tea. It can be eaten any time of the day.
If needed, it can be made up to 24 hours in advance.
Store in the fridge for up to 4 days.
Frequently Asked Questions
Sure! Use homemade or store bought pie crust. Both regular and gluten free work well.
Quiche Florentine consists of a pie crust, creamy egg custard filling, spinach and shredded gruyere cheese.
Only if needed. Gruyere cheese adds a classic flavor.
Quiche Lorraine is made with bacon. Quiche Florentine is made with spinach. That is the biggest difference between these two quiches.
Quiche Florentine gets its name from the Italian region of Florence. The name means that it was made with the style of this region.
Sure! Feel free to add mushrooms or caramelized onions to the filling before baking.
You May Also Like
- Gluten Free Chocolate Chip Muffins
- Vegan Donuts
- Air Fryer Bacon
- Cream Cheese Banana Bread
- Gluten Free Bagels
If you make this quiche Florentine recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Quiche Florentine
- First, preheat oven to 425 degrees Fahrenheit. Add pie crust to pie plate and crimp the edges. Gently pierce with a fork several times.
- Bake pie crust for 10 minutes. Then, remove from oven. Reduce oven temperature to 350 degrees Fahrenheit.
- In a large bowl, add the 5 eggs. Whisk.
- Then, add in milk, pepper and salt. Whisk to combine.
- Once the pie crust has cooled, place almost all of cheese into the pie crust. Reserve some shredded cheese for the top of the quiche.
- Then, wash and dry spinach. Spread spinach leaves on top of the cheese.
- Pour the whisked egg mixture down into the pie crust. Add the remaining shredded cheese on top.
- Bake quiche for 35 to 40 minutes or until the quiche is no longer jiggly in the center. The crust should be golden brown.
- Finally, remove from oven. Serve hot and fresh!
- Feel free to use a store bought or homemade pie crust.
- Both gluten free and regular pie crust work well.
- The gruyere cheese gives this quiche the classic Florentine flavor. If you really need to, substitute with another shredded cheese.
- Blind bake the pie crust (baking it without filling). This allows the pie crust to get fully cooked.
- Be sure to wash and completely dry baby spinach.
- If desired, add mushrooms to this quiche.
- Be careful not to pour the egg filling up over the edges of the pie crust. If the egg filling is higher than the pie crust, the filling will overtake the crust.
- Serve hot and fresh.
- Store in the fridge for up to 4 days covered.
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