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This easy quiche Florentine is the easiest spinach quiche you’ll ever make because you don’t even have to make a crust! Minimal ingredients, quick prep, and awesome flavors make this a great breakfast.
What I love about this easy quiche recipe is even though it cooks for a long time, you can whip it up almost any morning – weekdays or weekends! Not only is it practical for a beginner cook, but this quiche Florentine is perfect to meal prep for a brunch, Christmas or Easter.
This is my go to for holidays and my family always raves about it. I promise this will become a favorite easy recipe that you’ll go to for weekend breakfasts. Serve this Quiche Florentine with air fryer hash browns and cinnamon milk lattes, or warm cinnamon oatmeal muffins.
Table of Contents
The Easiest Quiche Florentine Recipe
Quiche Florentine is a fancy label for a spinach quiche. The filling is a light and fluffy egg custard, with bits of goat cheese swirled throughout for a tangy flavor that compliments the spinach and shallots.
To make this quiche Florentine super easy, I went with as minimal ingredients as I could. To my surprise, the flavors were terrific. You really don’t need 5 different kinds of cheese in a quiche to have great flavor, just a good one!
By using a store-bought crust, you cut your prep time to just 15 minutes, only 5 minutes hands on. You’ll love this recipe because it’s:
- Super easy – This recipe is so much easier than other quiche Florentine recipes because it is made specifically for a store-bought crust. There is also no need to cook the spinach ahead.
- Minimal clean up – Simple ingredients are mixed together in just one bowl.
- Perfect to make ahead – This can be made ahead and frozen for a party or brunch.
Ingredients
- Frozen pie crust – You can use fresh if you’d like to make your own, but I just used a frozen one. Wholly Wholesome is my favorite and comes in both regular and gluten free! Favorite Frozen Pie Crusts: Willamette Valley Pie Co. All Natural Pie Crust, Wholly Wholesome Organic Pie Shells (Sprouts)
- Eggs – I use large brown eggs.
- Fresh Spinach – For this recipe, I used fresh spinach. I find it wilts down the perfect amount in the oven without making the quiche watery or gritty, like frozen spinach can do. If spinach is a histamine issue for you, substitute chopped lacinato kale in the same amount.
- Heavy Cream – A few readers have made this without using heavy cream, but I recommend it for the best texture. Use a brand without carrageenan like Horizon or Organic Valley.
- Whole Milk – Again, for the best flavor and texture, I recommend whole milk. However you could substitute any type of milk you like.
- Shallot – Don’t skip this! This adds a light onion flavor without overpowering the dish. I don’t recommend substituting this with onion.
Substitutions
- Gluten free – Use a Wholly Wholesome gluten free pie crust or Main Pie Company.
- Dairy free – I’d recommend this dairy free quiche and just use spinach!
- Goat cheese – If you hate goat cheese try Boursin Garlic and Herb or cream cheese instead.
Blind Baking Pie Crust
Although using a pre-made crust is easier, the only thing you really need to do is to blind bake the crust. This just means to bake it before adding the quiche Florentine filling. Most frozen pie crusts will give you directions for this.
For mine, I let it defrost for 15 minutes and then I baked at 400 degrees Fahrenheit for about 15-20 minutes until lightly browned. This makes sure your quiche doesn’t have a soggy bottom.
Even with frozen pie crusts, it’s a good idea to take it out of the freezer while your oven preheats so it softens a bit. Poke the crust with the tines of your fork, or make a few thin slices into the dough with a sharp knife. This prevents the dough from puffing up too much while blind baking.
Step by Step Process
Step 1: Blind Bake Crust
Defrost the crust for at least 15 minutes and use a fork to poke a few holes around the bottom and sides. Bake according to the package directions or bake at 400 degrees F for 15-20 minutes, or until very lightly browned. Keep the oven at 400 degrees F. I like to bake on the bottom 1/3rd of the oven.
Step 2: Mix Spinach Filling
Whisk together eggs, milk, and cream first, then add in the chopped shallot, spinach, goat cheese, and salt and pepper. Pour into the pre-baked pie crust. (Picture 1, 2 and 3)
Step 3: Bake the Quiche
Bake for about 50 minutes or until center has set, and no longer jiggles when you move it. Let the quiche Florentine rest for 15 minutes to cool and set before cutting. (Picture 4)
How to Keep Quiche Crust from Cracking
If it’s important that your store-bought crust doesn’t crack, use pie weights, uncooked rice, or beans when pre-baking the crust, to make sure the crust doesn’t puff up and break apart. I would put the effort into this if you want it to look really nice for family or are serving to friends.
For most occasions, I find that once you pour in the filling it covers a lot. The small cracks don’t ruin the dish!
Storage Suggestions
We typically eat this whole spinach quiche and there are zero leftovers, which I think speaks volumes about this recipe! But if you can show some restraint, quiche does freeze and can be easily reheated for a quick breakfast.
To store quiche florentine – Allow the quiche to cool completely. Place in an airtight container in the refrigerator for up to 3 days.
To freeze a whole baked quiche – For me, this fits in a gallon ziplock bag. Seal and place in the freezer for up to 2 months. I don’t recommend freezing this unbaked just because it would be easy to spill before it gets frozen.
Reheating Quiche
How to reheat a baked quiche – I think the best way to reheat it is in the oven on tin foil, usually about 350 degrees Fahrenheit for 15-20 minutes. The microwave will also work in a pinch, but the crust may be a bit more soggy.
How to reheat from frozen – Cover the quiche with tin foil and bake at 350F for 20-25 minutes, or until warmed through.
Frequently Asked Questions
Quiche Florentine is a classic quiche recipe made from eggs and spinach, with some type of cheese added to it. “Florentine” is a way of preparing dishes that means it is accompanied by spinach – like “eggs florentine” or “salmon florentine”. It makes the perfect breakfast, lunch, or brunch recipe. It is different from Quiche Lorraine in that it doesn’t contain bacon and is totally vegetarian.
Yes! I make ahead and freeze this quiche Florentine all the time when I have family gatherings like Christmas and Easter. Just bake them according to the recipe and store in a good airtight container or ziplock gallon bag (mine always fits!). See my tips for reheating above!
If you’re used to a soggy crust with quiche, the trick is to pre-bake the crust, which will avoid an undercooked, gummy pastry. Thoroughly prick the crust with a fork as well, all along the edges and bottom. This will help prevent it from puffing up. Pie weights or beans can also help maintain the form of the crust while pre-baking.
Using a combination of milk and cream will give you the best texture and taste. Just using heavy cream would be very rich, but mixing the two provides an even filling that’s flavorful without being heavy.
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Breakfast
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Easy Quiche Florentine
Ingredients
- 1 9" frozen pie crust
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 oz chevre (soft goat cheese)
- 1/2 cup loosely chopped fresh spinach
- 1 shallot, chopped
- 1/4-1/2 teaspoon kosher salt and black pepper
- fresh thyme (optional)
Instructions
- Remove pie crust from freezer and allow it to warm while you preheat your oven. When softened a bit, poke holes all around the crust with the tines of a fork. If you want your crust to not puff up even more, fill it with pie weights or beans. Pre-bake your pie crust according to package directions (mine was 425 degrees F for 15-20 minutes) on the bottom 1/3rd of your oven, until very lightly browned.
- Meanwhile, mix together the eggs, milk, cream and whisk till combined. Then add goat cheese (crumble with your fingers), spinach, and chopped shallot with kosher salt and black pepper and stir. The goat cheese will not fully combine, but that's ok, it will melt down.
- Remove pre-baked pie crust from the oven, change the temperature to 400 degrees F, and pour in the filling. It's really ok if you pie bottom breaks a part a bit, you won't be able to tell once it's baked.
- Bake at 400 degrees F for about 50 minutes, until the center is puffed up. It should have just a slight jiggle, not a wave, when you move it around. Allow it to set/cool for about 5-10 minutes before eating. I LOVE a little fresh thyme leaves on top if you have them on hand.
Notes
- Pre-baking your frozen pie crust is necessary to keep it from having a soggy bottom. I also find that baking in the lower 1/3rd of my oven helps as well.
- I have never had an issue with my crust burning at these cooking times, but if yours is looking a little dark, you can cover the crust with tin foil or a crust shield, if you have it.
- Gluten free pie crusts are fairly easy to locate. I would not recommend editing this recipe to be dairy-free.
- For those sensitive to histamine, replace the spinach with chopped lacinato kale.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Alicia, can this be frozen as I only have myself to cook for. Thanks,
Yes! Freezes great! I do this a lot for holidays.
Hi !! Just wondering if this could be made crustless ? If so, would that change the recipe at all or just cook without the crust ?
Yes! I’ve had a few readers do it crustless. Just oil your pie plate well. Cooking times may vary – I can’t remember what they said…
Loved it! And simple to make.
Love this recipe! It was extremely adaptable (I add fresh garlic and used feta) and turned out perfectly.
We are having it for brunch today and it will be great for lunch tomorrow.
Thank you, Amy!
This was good but next time I’ll add another egg and sauté the shallots before adding to the quiche.
Sorry it wasn’t to your taste!