Quiche Florentine with FontinaJump to Recipe
Quiche has rapidly risen up my list of brunch dishes I love to make. They are easier than people think to make and I love how fast you can heat up the leftovers. My family ended up snacking on this Quiche Florentine for a few days. I was really happy to have it in my fridge!
I’m a big crust guy so generally, I’m going to make my own crust if I’m going through the trouble. These days I’m pretty quick and can whip up a crust in a few minutes, the night before I plan to make the quiche, and then it’s just as fast as store-bought to roll it out and pre-bake it.
But, I’m far from opposed to store-bought crust. If the thing that is stopping you from trying this Quiche Florentine is the crust, then, by all means, go snag one at the store and make it happen!
I took this Quiche Florentine on kind of a left turn with the addition of fontina cheese. Not exactly standard, but the creamy fontina cheese goes SO well with spinach. You can leave it out and be okay, but it’s a nice flavor and texture boost!
Table of contents
What is Quiche Florentine?
Quiche Florentine is a classic french recipe that starts with a flaky pie crust and then filling it with a savory egg custard with fresh spinach and cheese. It’s kind of a more classic version of this kale and pesto quiche I also like to make.
Can you use Fresh or frozen spinach?
Spinach is the base of this filling. I like to use fresh. If you use frozen, that’s just fine but be sure to let it thaw and squeeze out as much liquid as possible. Watery quiche is not ideal.
Wilt the spinach with some garlic and olive oil in a skillet. I like to slice my garlic for this recipe instead of mince it.
Making the quiche filling
For the custard mixture, whisk together some eggs with cream. Could you use milk? Sure. Half and half? Go for it. For me though, if I’m making quiche I’m going full-on cream.
Finishing the Quiche Florentine
Here’s my homemade pie crust which I made the night before and just pre-baked. If you want a more thorough crust explanation, check out my crust recipe in this post.
Again though, if making crust isn’t your thing, just buy one! The crust shouldn’t be the reason you aren’t making quiche!
Add the wilted spinach and garlic to the crust and dot the filling with slices of fontina. I think I went overboard on the fontina in this version. Tear yours into smaller pieces and use slightly less.
Then pour in the whisked eggs. The custard mixture should come up to the edge of the crust. Be sure to move around the filling a bit to make sure the eggs get evenly distributed.
The Quiche Florentine will need to bake for 25-30 minutes. The finished quiche will be golden brown around the edges and set in the middle.
Let the quiche cool for a few minutes before slicing and serving! Getting a clean slice of quiche out of a pie pan is truly a wonderful site.
Crispy crust. Creamy fontina. Savory spinach. What more could you want in a quiche?!
If you are in the mood for some brunch cooking, or just looking for a great recipe that reheats well for quick weekday breakfasts, add this Quiche Florentine to your menu!
What to serve with quiche florentine
This is almost a complete brunch meal in one dish, but if you want some ideas for serving, here ya go!
Adding some extra savory sides to the table is easy. Possibly bake a batch of this Sriracha Candied Bacon or this Maple Habanero Bacon! Or I’ll always take some Sheet Pan Hash Browns with any brunch dish.
My favorite quiche florentine recipe
Quiche Florentine is a classic brunch recipe that is guaranteed to impress! I like to use fresh spinach and creamy fontina cheese in mine!
Quiche Butter Crust:
1) Stir together flour with salt. Cube cold butter and cut it into the dry ingredients using clean fingers or a pastry cutter. Work the butter into the flour until it’s in pea-sized pieces. Some uneven lumps are fine.
2) Stir in iced water until the dough just comes together. Some flaky pieces are fine. Turn dough out onto a clean surface and press it into a solid ball. Wrap the ball in plastic wrap and refrigerate for at least an hour, but ideally overnight.
3) When ready to make quiche, unwrap dough and roll out on a lightly floured surface until it fits in your pie pan with about an inch overhanging on each side. Fold crust up to form a sturdy crust edge.
4) Poke holes all over the crust with a fork (even on sides) and cover crust base with parchment paper. Weigh down crust with pie weights or dry beans. Pre-bake crust at 375 degrees F. for 20 minutes. Remove from oven and let cool. Then remove beans or weights.
To make Quiche:
- Preheat oven to 350˚ F. In a large skillet over medium heat, add olive oil along with washed and trimmed spinach. When spinach starts to wilt, add sliced garlic as well. Cook for 3-4 minutes until fragrant and spinach is completely wilted. Season with a pinch of salt and pepper.
- Transfer spinach mixture to prebaked pie crust (store-bought or homemade from above). Dot the quiche with pieces of fontina cheese.
- Whisk together eggs, cream, and a pinch of salt and pepper. Pour over spinach filling and use a fork to make sure filling is distributed evenly.
- Bake the quiche at 350˚ F. for 25-30 minutes until browned and the center of the quiche is completely set.
- Let quiche cool for 5 minutes before slicing and serving.
How to store and reheat the quiche
Quiche stores really well actually. It will keep just fine in the fridge for 4-5 days and the best way to reheat it is in the oven. Bake it at 350˚F either in individual slices or as a whole quiche until it’s warmed through and the cheese is melty.
While you can reheat this quiche florentine in the microwave, just know that it will lose its texture and the crust will get very soggy. Not ideal in my opinion!