This Quiche Florentine, also known as spinach mushroom quiche, is a delicious light family dinner or breakfast.
It’s a flaky pie crust filled with eggs and garlicky spinach mushroom filling for a high-protein dinner that all the family loves.
Quiches are one of the easiest healthy dinner recipes that are also perfect for storing and serving the next day for breakfast.
Let’s see how you can make a French quiche Florentine at home.
What’s A Quiche Florentine?
A Quiche Florentine is a famous French dish with a flaky, buttery pie crust filled with eggs, spinach, and mushrooms cooked in butter and garlic and topped with Gruyere cheese.
Gruyere is a Swiss cheese with a sophisticated fruity flavor that makes all the difference on top of this spinach mushroom quiche recipe.
The term “Florentine” describes a way of cooking spinach with a Béchamel sauce. It is thought to be coming from Catherine de Medici, who was born in Florence, Italy, and brought this recipe from her hometown when she married the King of France.
Why You’ll Love This Recipe
This Quiche Florentine is a delicious lunch and it is:
- Easy, Quick to Make
- Healthy and Nutrient-Rich
- Keto Option
How To Make Quiche Florentine
It’s straightforward to make a quiche recipe. The first thing is to choose the crust you want to make for your quiche.
You have a few options depending on your food allergies and health goals. You can make a:
- Keto Pie Crust – made with almond flour to keep the carbs minimal and the crust gluten-free.
- A 3-Ingredient Pie Crust for a classic, quick and easy crust.
- A store-bought crust to save time.
All you need to make a classic quiche crust that is flaky and buttery are:
- All-Purpose Flour – You can use white wheat flour, spelt flour, or gluten-free all-purpose flour.
- Cold Water – Straight out of the fridge or cold tap water with ice blocks.
- Diced Cold Butter – I prefer to use unsalted, free-range butter. The butter needs to be cold for this recipe to work. Don’t make it reach room temperature.
- Sea Salt
Making The Crust
In a large bowl, add the flour and salt and whisk them well together.
Then, add the cooled cubes of butter, and using a pastry cutter or two forks, cut the butter into the flour until all the butter is coated and incorporated into the flour.
It should form small lumps of flour-coated butter.
Drizzle some cold water over the bowl, 2 to 3 tablespoons at a time, stirring after each addition.
Stop adding water when the dough comes together.
Then, fold the dough onto a lightly floured surface and knead to form a dough ball. Wrap the dough ball tightly into plastic wrap and flatten it into a thick disc.
Refrigerate the dough for at least an hour or overnight.
Florentine Filling Ingredients
To fill a quiche Florentine, you need:
- Olive Oil – I prefer using extra-virgin olive oil to decrease the saturated fat. You can also use butter if preferred.
- Onion – White or brown onions work.
- Button Mushrooms – Use fresh, sliced white button mushrooms. While using canned mushrooms would also work, I find them way less tasty than fresh mushrooms.
- Garlic Cloves – Or garlic powder.
- Baby Spinach – Fresh baby spinach leaves are much better than either frozen spinach or fresh full-grown spinach leaves that have a stronger, almost bitter taste.
- Eggs – Use large free-range eggs.
- Milk of Choice – I like to use almond milk in this recipe, but you can use any milk you want, including dairy milk.
- Heavy Cream – You might find it as heavy whipping cream, whipping cream, double cream, or Crème Fraîche. It’s cream with at least 35% of fat content but less than 50%.
- Gruyere Cheese – Gruyere is a Swiss cheese made exclusively in the Swiss region around the town of Gruyère. The common Swiss cheese is an imitation that would also work in this recipe.
Making The Filling
First, dice onion and slice mushrooms into thin slices.
Over medium heat, warm a non-stick skillet with olive oil or butter.
Cook onion until fragrant and translucent, then add in garlic, spinach, and mushrooms.
Cook until the spinach is fully wilted and mushrooms shrink which takes about 3 to 4 minutes. Discard the excess liquid in the skillet.
Rolling The Dough Ball
Preheat the oven to 375°F (190°C).
On a lightly floured surface, place the dough ball and start rolling, applying gentle pressure from the center to the sides.
Roll until the pie crust is slightly larger than the pie pan – about 12 inches in diameter for a 9-inch pie plate.
Grease the pie plate with butter or line with parchment paper.
Place the rolled crust onto the pie plate and flute the edges with your fingers. Prick the bottom of the pie shell.
Blinding The Crust
Top the crust with pie weights or dry beans. Bake it at 375°F (190°C) for 15 minutes until it’s slightly cooked.
Reduce the oven to 350°F (180°C) when removing the crust from the oven.
Use a slotted spoon to transfer the cooked spinach mushroom mixture into the pie case, leaving the juice in the pan.
If there’s some liquid left in the frying pan, don’t add it to the quiche crust, or the egg custard from the quiche won’t set well.
Spread the mixture evenly and top up with the egg mixture and Gruyere cheese.
Bake the Florentine Quiche for 20 minutes at 350°F (180°C).
Remove the quiche from the oven when the egg custard is set or until the cheese is grilled.
Let the quiche cool down for a few minutes at room temperature before serving or slicing.
You can serve a Florentine quiche plain or with some of the delicious toppings below:
- Chili flakes
- Ground black pepper
- Sea salt flakes
- Freshly chopped Italian parsley
Serving Quiche Florentine
This Florentine quiche is delicious on its own or with some simple sides like:
- Spinach Strawberry Salad
- Cherry tomatoes
- Fresh Avocado Slices
- Cauliflower Potato Salad
Below I listed some simple allergy swaps you can use in this quiche recipe to make the quiche suitable for your food allergies.
- Dairy-Free – Swap the dairy milk for any non-dairy, plant-based milk you love, like almond milk, coconut milk, or oat milk. The cream can be replaced with canned coconut cream, soy cream, or dairy-free milk. Butter is easily replaceable with olive oil to cook the vegetables. However, for the pie crust, you will need margarine or dairy-free butter. Finally, use a dairy-free cheese alternative on top of the quiche or skip the cheese.
- Gluten-Free – use a gluten-free pie crust recipe or store-bought gluten-free ready-made pie crust for the recipe. The filling is gluten-free.
- Low-Carb Quiche Florentine – Use my keto quiche crust as a base to cut the carbs and make a low-carb quiche.
Healthy Quiche Swaps
You can make this quiche recipe a little bit healthier by swapping some of the ingredients in the recipe. The best healthy options for a quiche are:
- Use a low-carb quiche crust – it won’t raise your blood sugar level as much and increase fiber and proteins to keep you full for longer.
- Swap the cream and milk for dairy-free alternatives that are easier to digest.
- Swap the butter for olive oil to cook vegetables.
- Use low-fat grated cheese to decrease the calories and saturated fat.
The cooked quiche can be stored for up to 3 days in an airtight container in the fridge.
You can freeze cooked quiche slice by slice in plastic wraps, or the entire quiche can be cooked in a sealed container.
Rewarming The Quiche
There are two ways to rewarm a quiche.
You don’t need to thaw quiche to rewarm. Preheat the oven to 350°F (180°C), line some baking paper on a baking sheet, and place the frozen slices of quiche on the sheet.
Bake until warm in the center for about 10 minutes.
You can place the frozen quiche slices or cold slices straight out of the fridge onto the air fryer basket.
Air fry the quiche slices at 325°F (160°C) for 8-10 minutes until crust is crispy and filling is hot.
Frequently Asked Questions
Can I Use Frozen Spinach?
Yes, you can swap the fresh spinach for the same amount of frozen spinach.
You can thaw the spinach before adding to the pan or cook them frozen, but they will release a consequent amount of water that you will have to discard, or the egg custard won’t set well in the quiche.
Can I Skip Mushrooms?
Yes, you can skip the mushrooms and add some different vegetables instead, like thin strips of red bell pepper or cherry tomatoes.
Is Florentine Quiche Vegetarian?
Yes, a quiche Florentine is a light vegetarian dinner recipe. The filling is meat-free and made of two vegetables: spinach and mushrooms.
What Can I Use Instead Of Gruyere Cheese?
You can use any freshly grated hard cheese like grated Parmesan, grated cheddar, or grated Edam on top of a quiche recipe.
More Healthy Quiche And Pies
If you like quiche and pies, you’ll love these other healthy recipes:
Have you made this Florentine quiche recipe? Share a comment or review below.
Want My Kitchen Equipment?
- 1 3-Ingredient Pie Crust Recipe Note 1
- 1 tablespoon Extra Virgin Olive Oil or butter
- ¼ cup Onion chopped
- ½ cup Button Mushrooms sliced
- 2 small Garlic Cloves crushed
- 14 oz Fresh Spinach Leaves or frozen spinach
- ½ teaspoon Salt
- ⅛ teaspoon Ground Pepper
- 6 large Eggs
- ½ cup Unsweetened Almond Milk
- ¼ cup Heavy Cream or canned coconut cream
- ½ teaspoon Parsley fresh or dried
- ¼ teapsoon Salt
- ⅛ teaspoon Ground Black Pepper
- 5 ounces Grated Gruyere or hard grated cheese you like
- Preheat the oven to 375°F (190°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.
- Prepare a quiche crust choosing from my keto almond flour quiche crust, or 3-ingredient pie crust for a classic quiche.
- Fill a greased 10-inch quiche pan with the crust you choose. For the almond flour crust, prick and pre-bake the crust for 7 minutes at 350°F (180°C).
- Warm some olive oil or butter on medium heat in a frying pan.
- Add onion and cook for 2-3 minutes or until translucent. Stir in crushed garlic, spinach leaves (or frozen spinach cubes), and mushroom slices and cook until wilted.
- Sprinkle some salt and pepper and keep cooking until all the spinach water has evaporated.
- Use a slotted spoon to remove the cooked spinach from the pan and transfer it to the pre-baked quiche crust. Don't add any liquid left in the pan or the crust will get soggy.
- Use a fork to evenly spread the spinach and mushrooms all over the pan.
- In another bowl, beat eggs, cream, almond milk, parsley, salt, and pepper with a fork.
- Pour the egg batter onto the spinach to fill the crust.
- Sprinkle grated gruyere all over the top of the quiche.
- Bake the quiche at 350°F (180°C) for 40 minutes or until the egg filling is set and the cheese is melted.
- If the sides of your crust brown too fast, cover with a piece of foil.
- Store the leftover quiche in the fridge, in an airtight container, or in the quiche pan, wrapping the top with plastic wrap. Lasts for up to 4 days.
- Freeze the quiche individually in slices, either wrapped in plastic wrap, silicone bags, or airtight containers.
How to rewarm the quiche?
- To rewarm the quiche, place each quiche slice onto a baking tray and place in a warm oven at 325°F (160°C). Bake for 10 minutes or until hot and crispy.
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Posted In:Almond MilkCheeseEggHeavy CreamMushroomsOnionSpinachBakingOvenDairy-Free OptionHealthyKeto OptionMediterranean DietVegetarianBreakfastDinnerEasyFrench
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