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Quiche with a slice missing

Quiche Florentine with Fresh Spinach

Author: Louisa Clements
4.31 from 13 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.
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Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
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Servings: 4


  • 1 9" deep dish frozen pie crust

For Filling:

  • 1 tbsp salted butter
  • 2 shallots, chopped
  • ½ tsp 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


  • 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 tsp 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.


  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!