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A well-made Quiche Florentine is all about balance: rich but not heavy, with a crisp, flaky crust and a smooth, savory filling. This version stays true to its French roots with classic ingredients like spinach, Gruyère, and a touch of nutmeg, while keeping things practical with simple techniques that prevent a soggy crust or dense filling. Many recipes focus on just one aspect, but I’ve found that success depends on getting both the crust and filling right.
If you’ve ever had a quiche turn out rubbery, watery, or with a soggy crust, you know how disappointing it can be. That’s why I come back to this quiche recipe. A few easy steps make all the difference. Par-baking the crust keeps it crisp, squeezing the spinach dry prevents excess moisture, and baking at the right temperature gives the custard a silky texture. It’s firm enough to slice cleanly but still soft and creamy. It holds together beautifully and tastes just as good the next day.
Table of Contents
Quiche Florentine Ingredients
- Pie Crust: A deep dish crust is essential here. I prefer my homemade Lard Pie Crust, but a good-quality store-bought crust works too.
- Leeks: Look for firm leeks with crisp, dark green tops and white bottoms. Avoid any that feel slimy or show yellowing.
- Spinach: Make sure to buy plain frozen spinach with no added sauces or seasonings. Avoid packages with visible ice crystals, a sign that they’ve thawed and been refrozen.
- Gruyère Cheese: The nutty flavor is worth seeking out. Look for aged Gruyère it melts well and has the best flavor.
- Heavy Cream: Look for “heavy cream” or “heavy whipping cream” as they’re essentially the same thing.
- Milk: Whole milk makes the richest filling, but 2% works too.
- Eggs: Large eggs give the best ratio of whites to yolks for a silky custard.
- Butter: If you use unsalted butter, add an extra pinch of salt.
- Nutmeg: Fresh grated nutmeg has the brightest flavor, but pre-ground works well too.
- Salt: Fine sea salt has a cleaner flavor than table salt, but either works.
- Black Pepper: Freshly ground makes a noticeable difference.
6 Recipe Tips
- Chill the Crust: Don’t skip the 30-minute chill time. A cold crust holds its shape better during blind baking.
- Line with Care: When blind baking, press the parchment or foil into the corners and up the sides. The weights should reach the edges.
- Prep the Spinach: Thaw spinach completely and squeeze it as dry as possible. Extra moisture leads to a watery filling.
- Cool Before Mixing: Let the leeks cool before adding to the egg mixture. Hot leeks can start cooking the eggs too early.
- Check for Doneness: The center should be just set but still have a slight wobble. It will continue to set as it rests.
- Protect the Edges: Keep an eye on the crust—if it starts browning too quickly, shield the edges with foil for the remaining bake time.
Recipe Options
- Change the Cheese: Sometimes I use sharp white cheddar instead of Gruyère. Swiss cheese or Comté work well too.
- Use Fresh Spinach: Fresh spinach works instead of frozen (substitute 1 pound of fresh spinach for 10-ounces of frozen spinach), just cook it down and squeeze it dry first.
- Try Different Alliums: Shallots or onions can replace the leeks. Just cook them until they’re soft and sweet.
- Add Some Herbs: A little fresh thyme or chives can add brightness without overpowering the classic flavors.
- Make It Richer: Replace the milk with more cream for an even silkier custard.
- Add a Little Heat: A pinch of cayenne or red pepper flakes adds subtle warmth to balance the richness.
- Make It Ahead: Blind bake the crust and cook the leeks a day ahead. Store the crust at room temperature and refrigerate the leeks.
Storage and Reheating
Store leftovers in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350˚F oven for 20-30 minutes. For longer storage, freeze completely cooled quiche for up to 3 months. Reheat frozen quiche (no need to thaw) covered with foil in a 350˚F oven for 40-50 minutes, or until it reaches an internal temperature of 160-165˚F.
Whether you’re serving this spinach quiche for brunch or dinner, it’s worth taking the time to get the details right. I often make it the centerpiece of a relaxed weekend meal, rounding out the table with a bright salad and crusty bread. The creamy filling, crisp crust, and savory balance of leeks, spinach, and cheese make every bite worth savoring. And while the recipe might look long, most of the time is hands-off, perfect for mornings when you want to linger over coffee while something delicious bakes.
More Must-Try Quiche Recipes
How to Make Quiche Florentine
Place the unbaked pie dough in a deep dish pie pan and chill while the oven preheats to 375°F. Blind bake the crust with weights, then pierce with a fork and bake again until lightly golden.
Cook the leeks in butter over medium heat until soft and translucent. Set aside to cool.
Whisk together the eggs, cream, milk, and seasonings until well combined. Stir in the cooled leeks, well-drained spinach, and shredded cheese.
Pour the egg custard mixture into the par-baked crust and bake until the center is just set, about 40-45 minutes. If the crust edges brown too quickly, shield them with foil. Let the quiche rest for at least 15 minutes before slicing. Serve warm or at room temperature.
Quiche Florentine
Video
Ingredients
- 9 inch deep dish unbaked pie crust ideally my Lard Pie Crust
- 2 tablespoons butter
- 2 large leeks cut in half lengthwise and thinly sliced into half rounds
- 6 large eggs
- 3/4 cup heavy cream
- 1/4 cup whole milk or 2%
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 4 ounces Gruyère cheese shredded, or cheddar
Instructions
- Place unbaked pie crust in deep dish pie plate; crimp edges if desired. Cover and chill for at least 30 minutes, or up to 3 days.
- When ready to bake, preheat oven to 375 °F (191 °C). Line chilled crust with parchment or foil and fill with pie weights or dried beans. Bake for 12 minutes. Remove lining and weights, then pierce bottom and sides of crust all over with a fork. Return to oven for 8 more minutes. Set aside and keep oven on.
- Meanwhile, melt butter in a large skillet over medium heat. Add leeks and cook, stirring often, until soft and translucent, about 5 to 7 minutes. Remove from heat and let cool.
- In a large bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until well combined. Stir in cooled leeks, spinach (drained and squeezed dry), and cheese until evenly distributed.
- Pour mixture into par-baked crust and bake 40 to 45 minutes, or until center is just set. If crust edges brown too quickly, cover with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown. Let quiche rest for at least 15 minutes before slicing. Serve warm or at room temperature.
Notes
- To reheat leftover quiche from the refrigerator; cover with foil and warm in a preheated 350˚F oven for 20 to 30 minutes. To reheat frozen quiche (do not thaw before reheating), follow the same directions, but increase the reheating time to 40 to 50 minutes or when the internal temperature reaches 160˚F to 165˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
