This vegetarian Quiche Florentine is a classic quiche filled with fresh spinach, mushrooms, and melty gruyere cheese. This easy egg dish makes a tasty brunch, lunch, or light dinner and can be on the table in under an hour.
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Brunch is one of our favorite meals to host a group because it doesn't have to be labor intensive to be impressive! This Quiche Florentine is a perfect example of the best brunch recipe. It's delicious and easy to make.
Simply add some fresh fruit, an easy mixed green salad, some Amaretto Stone Sours, and your brunch menu is complete!
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Why you will love this quiche florentine
✔️ It's filled with fresh ingredients! Fresh spinach, mushrooms, and chives add great flavor and texture to this easy egg dish.
✔️ It's a savory delight that takes an ordinary meal and makes it impressive. Make your guests feel special when you serve this easy spinach quiche.
✔️ It's light, filling, and easy to make. Using a premade crust makes this dish come together in minutes. Just add a salad and your meal is complete.
✔️ It can be made ahead of time which makes it a great option for entertaining. No more working in the kitchen while your guests have all of the fun.
Ingredients
A few ingredient notes:
Pie Crust: We used a premade pie crust for the sake of convenience, but feel free to make your favorite pie crust recipe instead.
Heavy Cream: Heavy whipping cream gives this quiche its fluffy, rich texture. You can substitute half and half if desired, but you will lose some of the puff.
Spinach: If you don't have any fresh spinach on hand, you can use a package of frozen spinach. Be sure to thaw it and squeeze all of the liquid out of it before adding to quiche.
Instructions
Assembly of this delicious quiche florentine is quick and easy.
Preheat oven to 350°F. Place the pie crust in a tart pan with a removable bottom and press into sides. Use a fork to poke holes around the base to minimize bubbles. Par bake the crust for 7 minutes and let it cool.
Sauté the shallots and mushrooms in a pan over medium heat until cooked and add spinach. Sauté until the spinach is wilted. In a large bowl, whisk together the eggs and cream and season to taste with salt and pepper.
Sprinkle the gruyere cheese over the bottom of the cooled crust and scatter mushroom and spinach mixture on top of the cheese. Pour cream and egg mixture into pan and sprinkle parmesan cheese on top. Bake for 35 minutes at 350°F or until the egg mixture is set and lightly browned.
FAQs
Quiche Florentine is simply a spinach quiche with cheese. Traditional recipes do not include mushrooms but we added them for additional flavor and texture.
Gruyere is the best cheese to use for quiche because of how well it melts. It is smooth and creamy and blends with the egg mixture perfectly. You can swap it out and use a different cheese if you want but the texture of the quiche will be different.
We love the flavor and color that fresh spinach adds, but feel free to swap in frozen spinach if that is what you have on hand. Thaw it and squeeze all of the water out of it before you add it to the quiche.
Make-Ahead Tips
- Cool the quiche completely after baking and wrap it in plastic wrap. It will keep in the refrigerator for 3 days or the freezer for 3 months.
- If you are freezing it, wrap it in foil over the plastic wrap to prevent freezer burn. When you are ready to serve it, unwrap the quiche, place it on a baking sheet and bake at 350°F for 30 minutes or until it is heated through.
- If heating from the refrigerator, place on baking sheet and bake at 350°F for 20 minutes or until heated through.
Expert tips for the best quiche
▶︎ Pre baking the crust is the secret to preventing a soggy crust on the bottom.
▶︎ Gruyere cheese is a great melting cheese that will give you a smooth and silky filling.
▶︎ Whipping cream makes the quiche fluffy, you can swap in half and half or whole milk to save on some calories, the quiche will be a little flatter but still taste delicious.
▶︎ Fresh spinach cooks in no time and adds great color and flavor to the quiche.
More Brunch Favorites
Breakfast is one of our favorite meals of the day! Check out this Broccoli Quiche or look through all of our breakfast recipes.
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Recipe
Quiche Florentine (Spinach Quiche)
Ingredients
- 1 pie crust
- 1 tablespoon olive oil
- 1 shallot, diced
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach, chopped
- 3 eggs
- 1½ cups whipping cream
- 1 cup shredded gruyere cheese
- ⅓ cup grated parmesan cheese
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Instructions
- Preheat oven to 350°F.
- Press pie crust into 9-inch tart pan or quiche pan and poke holes around the crust with a fork. Bake in preheated oven for 7 minutes. Remove and cool.1 pie crust
- While the crust is baking, heat olive oil in pan over medium heat. Add shallots and cook until softened, about 2 minutes. Add mushrooms and cook for 5-7 minutes. Add spinach and cook until wilted. Remove from heat and set aside.1 tablespoon olive oil, 1 shallot,, 8 ounces mushrooms,, 3 cups fresh spinach,
- In a large bowl whisk together eggs and cream. Season to taste with salt and pepper.3 eggs, 1½ cups whipping cream
- Sprinkle Gruyere cheese on bottom of cooled crust and spread mushroom, shallot and spinach mixture on top. Pour egg and cream mixture over top and sprinkle with parmesan cheese. Bake for 35-38 minutes or until quiche is set and lightly browned.1 cup shredded gruyere cheese, ⅓ cup grated parmesan cheese
- Remove from oven, cool for 10 minutes, cut and serve.
Notes
- Cool the quiche completely after baking and wrap it in plastic wrap. It will keep in the refrigerator for 3 days or the freezer for 3 months.
- If you are freezing it, wrap it in foil over the plastic wrap to prevent freezer burn. When you are ready to serve it, unwrap the quiche, place it on a baking sheet and bake at 350 for 30 minutes or until it is heated through.
- If heating from the refrigerator, place on baking sheet and bake at 350 for 20 minutes or until heated through.
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Nutrition
Nutrition info not guaranteed to be accurate.
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