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A slice of spinach quiche sits on a ceramic plate, accompanied by a fork. The quiche has a golden-brown crust and a dense, green filling, set on a light-colored, textured surface.
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Quiche Florentine

A classic French quiche with spinach, leeks, and Gruyère cheese in a flaky crust. Simple techniques ensure a silky custard and perfectly crisp base every time.
Prep Time30 minutes
Cook Time1 hour
Pie Crust Chilling Time30 minutes
Total Time2 hours
Course: Breakfast, Main Course
Cuisine: French
Keyword: Christmas morning, comfort food, Easter breakfast, Mother's Day
Servings: 8 people
Author: Marissa Stevens

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.

Video

Notes

  1. 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

Calories: 324kcal | Carbohydrates: 17g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 290mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5231IU | Vitamin C: 5mg | Calcium: 235mg | Iron: 2mg

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