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+ servings

Quiche Florentine

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!
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course breakfast, Entree
Cuisine American
Servings 6
Calories 339 kcal


  • 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


  • 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


  • 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 


Serving: 1sliceCalories: 339kcalCarbohydrates: 15.8gProtein: 11.8gFat: 25.7gSaturated Fat: 11.9gCholesterol: 158mgSodium: 664mgPotassium: 256mgFiber: 0.8gSugar: 1.9gCalcium: 245mgIron: 2mg
Keyword quiche, spinach
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