Quiche Florentine is a fancy way of saying spinach quiche and let me tell you – it’s a fancy way of saying delicious! I’m normally a meat and cheese girl when it comes to quiche but this delicate dish with sautéed spinach and onions on top of Swiss cheese won me over!
My mom is the expert quiche-maker and taught me the ways of the egg. Actually – it’s super simple! I cheat a little with a premade crust – but I’ll tell ya – that Marie Callender knows her stuff! 😉
What is Quiche Florentine?
In the cooking world, Florentine refers to a recipe that is prepared in the style of the Italian region of Florence. And that boils down to Florentine-style means SPINACH!
A dish prepared a la Florentine will feature a protein served on top of spinach which has been cooked in butter, then topped with Mornay sauce. Mornay is made with gruyere cheese – for my recipe – I went with Swiss. It’s similar in flavor and more readily available at the Kroger out in the sticks where I live!
How do you make Quiche Florentine?
Quiche is actually super simple – I think I’m about to get on a quiche kick and make one once a week! First up – get your pie crust – I’ll let you choose that! I use the frozen – pull it out when you’re ready to bake!
For the quiche, saute the veggies – for this – it’s super simple – saute onion in butter and once the onion is translucent, add a PILE of spinach. It wilts super fast – so 30 seconds is all you need.
Dice your cheese – I like a decent size dice so when I bite into it – I get a chunk of melty! Sprinkle the diced cheese (Swiss or Gruyere) on the bottom of the pie crust. Then top with your sauteed spinach and onions.
Finally – normally I whisk together 4 eggs and 1.5 cups of half and half. This time, my eggs were super small so I used 5. And if you have cream – use that with a 50/50 split of milk. I wouldn’t use just straight milk though – too runny. It’s more milky than scrambled eggs – to get that silky custard texture you want. Add salt & pepper then pour over the veggies.
Then bake at 350 degrees for 40-45 minutes. Check it at 40 min. The center should be just set – it will continue to bake a little after you take it out. You don’t want it runny or wobbly when you LIGHTLY shake the pie dish – just a very very slight wobble is ok. That’s when it’s ready.
Is Quiche Florentine vegetarian?
Yup! Not vegan though – butter and cheese – but definitely vegetarian!
What should I serve with Quiche?
Quiche is great served with salad or fruit – here’s a few of my favorite ideas:
Quiche Florentine
Ingredients
- 1 frozen pie crust (reco Marie Callender's)
- 2 tbsp butter
- 1/2 onion, small dice
- 3 cups roughly chopped spinach
- 1 cup cubed Gruyere or Swiss cheese
- 4-5 eggs 5 if they're small
- 1 1/2 cups half and half
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350 degrees
- Remove pie crust from freezer
- Heat butter over medium heat in a saute pan
- Saute onions until softened and translucent (3-4 min)
- Add chopped spinach and toss quickly about 30 seconds. When spinach is wilted, remove from heat
- In a bowl, whisk together eggs, half and half, salt and pepper
- In pie crust, spread diced cheese across the bottom of the crust
- Top cheese with veggies and finally pour over egg mixture
- Place quiche on a rimmed baking pan and carefully place in oven
- Bake at 350 or 40 minutes until a toothpick comes out clean or there's just a SLIGHT jiggle
- Let quiche cool for 10 minutes before serving
Notes
- If you don’t have half and half – you can use a 50/50 combo of heavy cream and regular milk. I wouldn’t advise using straight milk.
- Use 5 eggs if they’re small, 4 if you have XL. This should be far more “milky” than scrambled eggs
linda says
I use 2% milk and added mushrooms it takes longer to set but was delicious. I don’t like eggs and this recipie is also tasty with cheddar jack. I use what ever I have in the frige at the time. But quiche and cake are about the only way I’ll eat eggs.
FoodHussy says
those are never bad ways to get eggs!
Pam says
Can this be made ahead and frozen?
FoodHussy says
Yes -you can – get it as air tight as possible so the eggs don’t get rubbery on reheat