This quiche florentine is the easiest spinach and goat cheese quiche you'll ever make. Minimal ingredients, quick prep, and awesome flavors make this a great breakfast.
Essentially this is a fancy word for quiche with spinach. Beloved by bridal showers and ladies who lunch, quiche is the ultimate brunch food and I love that this version is vegetarian, but still really filling. 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.
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. Plus I always seem to have fresh spinach on hand. If spinach presents a histamine issue for you, you can easily substitute chopped lacinato kale.
This quiche florentine recipe really came about from trying to use up leftover ingredients in the fridge. What has always kept me from making quiche in the past is how time consuming it typically is. First you have to make the crust, which gets the kitchen all flour-y (making up words today). Then so many recipes require 3-4 different kinds of cheese. Finally you have to bake it for about an hour. It's the morning, I'm tired, and I want my cheesy quiche now.
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!
Pie Crust Recommendations
Don't feel bad about using a frozen pie crust, it truly cuts the time in half and lends itself to a much less messy kitchen! The only thing you really need to do is to blind bake the crust. Most frozen pie crusts will give you directions for this. I believe mine had me bake at 400 degrees F 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. Then you can easily poke 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.
Another tip is to use pie weights, uncooked rice, or beans, 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. I find that my quiche breaks a part a bit otherwise, but it also doesn't ruin the dish - which is fine for just me and Casey.
Favorite Frozen Pie Crusts:
- Willamette Valley Pie Co. All Natural Pie Crust
- Main Pie Company (Gluten Free)
- Wholly Wholesome Organic Pie Shells (Sprouts)
Also check with your local bakery and see if they offer frozen pie dough! You can also make this crustless with a well-buttered pie dish.
Gluten Free Quiche
This quiche florentine would be super easy to make gluten free, using one of the gluten free pie crusts above (Wholly Wholesome has one too).
I would not try to make this one dairy free, as you lose a lot of the flavor without the cheese, plus full fat dairy is necessary to make this firm up the way it does. There are lots of dairy free quiche recipes out there that would probably work better.
If you're not a fan of goat cheese, you can substitute cream cheese, but I would highly recommend trying this way first because the flavors are so nice.
We typically eat this whole thing and there are zero leftovers, which I think speaks volumes about this recipe - ha! But if you can show some restraint, quiche does freeze and can be easily reheated for a quick breakfast.
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.
Other Breakfast Recipes
I hope you enjoy this easy Quiche Florentine as much as we do! If you have any favorite frozen crusts, let me know in the comments.
- Buckwheat Pancakes (GF & Vegan....but seriously good, you can't tell)
- Anti-Inflammatory Smoothie
- Cherry Vanilla Smoothie
- Pumpkin Spice Chia Pudding
- Drop Biscuits
- Cinnamon Oat Scones (GF & Vegan)
- Dairy Free Quiche
- 1 9" frozen pie crust
- 3 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- 3 oz chevre (soft goat cheese)
- ½ cup loosely chopped fresh spinach
- 1 shallot, chopped
- ¼-1/2 teaspoon kosher salt and black pepper
- fresh thyme (optional)
- 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 ⅓rd 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.
- Pre-baking your frozen pie crust is necessary to keep it from having a soggy bottom. I also find that baking in the lower ⅓rd 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.