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Home » lunch » Quiche Florentine with Fresh Spinach

Quiche Florentine with Fresh Spinach

Published: May 18, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

Quiche Florentine is a simple, classic French dish, made with eggs, cream, fresh spinach, and cheese baked in a flakey pie crust. It’s easy to make and perfect for a light dinner, lunch or brunch.

Quiche cut into slices in a pie plate with one serving missing
Jump to Recipe
50 minutes minutes 11 Comments

Homemade quiche is a favourite in our house–it makes great lunches or is an easy make-ahead dish if you’re hosting brunch. You can absolutely make your own pie crust, as I do in my broccoli cheddar quiche recipe, but sometimes a shortcut of store-bought pastry is the way to go (especially if we’re talking weeknight dinners!).

Why this recipe works

This recipe comes together quickly (I pretty much always double it!) and bakes into a custardy quiche with just the right amount of spinach and sharp cheese (in case you aren’t sure, quiche Florentine = spinach quiche). It’s the perfect light meal to serve alongside a crisp, fresh salad.

The trick is to precook the spinach and squeeze out as much liquid as you can so you don’t end up with a soggy crust or watery filling.

labeled ingredients including spinach, pie crust, cheese, eggs, cream milk and shallots

Ingredient notes

  • Pie crust is a must. You can absolutely make your own pie crust, but recently I’ve been opting for store-bought. For this recipe, you’ll want to use a deep dish 9″ crust.
  • Fresh spinach is plentiful and very affordable. You can use baby spinach or regular spinach, just give it a rough chop. The key is to precook the spinach so you don’t end up with a sad, watery quiche.
  • Shallots are a little bit sweeter and more mild than onions. They are cooked with the spinach before being added to the crust. You could also use a half or quarter of yellow or vidalia onion in a pinch.
  • 2% milk and 35% cream help to make the custardy filling, I find using equal parts of both gives the perfect texture without being too rich. I wouldn’t recommend swapping these out for lower fat versions as you won’t end up with a nice texture.
  • This recipe calls for four large eggs.
  • Cheese is an area that you can experiment with, I often use a sharp old cheddar but you could also use Gruyere cheese or Swiss cheese. The cheese is forgiving in this quiche!
  • Salt and pepper are a given. Any dish involving eggs and cheese requires a good seasoning.
A slice of quiche showing the inside texture

Expert tips

  1. Sweat the shallots and spinach together to remove some of their liquid. The next and very important step is to squeeze out as much liquid as possible. I add it into a sieve and use the back of my spatula to press down until no more liquid comes out.
  2. Be sure to pre-bake (also known as “blind bake”) the crust for about 10 minutes, this is another trick to avoid a soggy crust, the crust will cook through properly and stay flaky. Note: I’ve also made this and completely forgotten to blind bake the crust and it turned out fine, but for the best results, stick with blind baking.
  3. This recipe can be doubled and I often do! Frozen pie crusts come in packages of two, so it makes sense to double and it takes no extra effort.
  4. Be sure to assemble the quiche on a baking sheet. This will make it easier to take in and out of the oven and also avoid any mess if there are any spills.
First three steps for making the quiche: sauteing spinach and shallot, squeezing out liquid and adding to blind baked crust

Step by step instructions

Make the spinach filling

  1. Start by blind baking the crust. Place pie plate on a baking sheet and prick the bottom of the crust all over with a fork. Bake at 375F for 10 minutes.
  2. Meanwhile, melt the butter in a non stick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and ¼ teaspoon salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.
  3. Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Spread evenly in the bottom of the crust.
Steps for assembling the quiche

Assemble the quiche

  1. Sprinkle cheese evenly over the spinach.
  2. In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.
  3. Bake for 30 minutes in a 375F oven until quiche is golden brown and still slightly jiggly.

Frequently asked questions

Does this freeze well?

Quiche is a dish that freezes very well. The trick is to prepare the quiche as per the recipe below and allow it to cool completely. Wrap it well in aluminum foil and freeze. It should be ok for about three months in the freezer.

How do you cook from frozen?

To cook from frozen, unwrap and bake in an oven at 375F for 50-60 minutes.

What is the best cheese to use in quiche Florentine?

I’ve had success with old cheddar, Gruyere cheese and Swiss cheese. You could use a combination of all of them or on their own.

What’s the difference between quiche Lorraine?

Quiche Lorraine has a filling that is made with bacon or lardons whereas quiche Florentine is vegetarian and made with spinach.

What to serve this with

  • To make a full meal, serve this with a light spinach salad or homemade tomato soup.
Quiche with a slice missing

Quiche Florentine with Fresh Spinach

Author: Louisa Clements
3.96 from 105 votes
Quiche Florentine is a simple, classic French dish, made with eggs, cream, fresh spinach, and cheese baked in a flakey pie crust. It’s easy to make and perfect for a light dinner, lunch or brunch.
Pin Print
Prep: 10 minutes minutes
Cook: 40 minutes minutes
Total: 50 minutes minutes
Servings: 4

Ingredients

  • 1 9" deep dish frozen pie crust

For Filling:

  • 1 tablespoon salted butter
  • 2 shallots, chopped
  • ½ teaspoon salt, divided
  • 4 cups spinach (mature or baby spinach), roughly chopped
  • ¾ cup cheddar cheese, Gruyere or Swiss will also work
  • ½ cup 35% cream
  • ½ cup 2% milk
  • 4 large eggs

Instructions

  • Preheat oven to 375F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.
  • Meanwhile, make spinach filling. Melt the butter in a non stick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and ¼ teaspoon salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.
  • Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.
  • In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.
  • Bake for 30 minutes in a 375F oven until quiche is golden brown and still slightly jiggly.

Freezing instructions:

  • After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer. When ready to bake, unwrap and bake in a 375F oven for about 50-60 minutes.

Notes

  1. You can also use your own favourite pie crust recipe.
  2. This recipe can be easily doubled to make two quiches. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: breakfast, Dinner Recipes, easy, lunch, Spring, vegetarian
Nutrition Facts
Quiche Florentine with Fresh Spinach
Amount Per Serving
Calories 571 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 228mg76%
Sodium 761mg33%
Potassium 408mg12%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 4g4%
Protein 17g34%
Vitamin A 3818IU76%
Vitamin C 10mg12%
Calcium 276mg28%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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3.96 from 105 votes (100 ratings without comment)

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Comments

  1. Christina

    March 21, 2025 at 4:41 pm

    Thank you!!!! I will be making this.
    Reply
  2. Jennifer

    June 10, 2024 at 9:27 am

    Excellent! It’s good for breakfast, lunch or dinner!

    5 stars

    Reply
    • Louisa Clements

      July 01, 2024 at 9:19 am

      So glad you enjoyed!
      Reply
  3. James D Weslowski

    November 05, 2023 at 6:58 pm

    This recipe was easy and absolutely delicious. The amount of ingredients and timing were perfect. I used gruyere and Sswiss. I made it again and added a scant layer of cooked mushrooms and one thick slice of Black Forest Ham. I forgot the cheese (LOL) and it still was the best quiche we've had in 10 or 15 years! Thanks, Lou!

    5 stars

    Reply
    • Louisa Clements

      November 27, 2023 at 6:25 am

      So glad you enjoyed this recipe, James! Thank you for taking the time to let me know. Love the variation with ham and mushrooms!
      Reply
  4. Lisa

    June 12, 2023 at 8:20 pm

    Excellent recipe. Love the tips you provided. So good!

    5 stars

    Reply
    • Louisa Clements

      August 13, 2023 at 11:12 am

      Thanks Lisa, I'm so glad they were helpful and that you enjoyed the recipe, thank you for letting me know!
      Reply
  5. Shirley Clements

    June 15, 2022 at 9:08 am

    Sooo yummy! I must make it soon again!

    5 stars

    Reply
  6. Dakota

    May 31, 2022 at 12:47 am

    This will be a great addition to our luncheon this weekend, Lou! I'm planning to make it in smaller sizes. I've tried making quiche before, but the end result was runny. I baked it in the oven for another 15 minutes, which then ended up overcooked. Do you have any advice on this? Thanks for sharing!
    Reply
    • Louisa Clements

      July 16, 2022 at 10:27 am

      Hi Dakotta, I'm so sorry I missed this comment! This recipe should not be runny if you follow the instructions. Generally quiche will still be a little big jiggly when you take it out of the oven, if it's looking runny when, continue baking it in 5 minute increments and keep an eye on it so that it doesn't overcook. Let me know how it works!
      Reply
  7. Shirley Clements

    May 29, 2022 at 1:04 pm

    I love your quiche recipe!

    5 stars

    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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