Quiche Florentine

Quiche Florentine with Fontina

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 Florentine with Fontina

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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!

Quiche Florentine with Fontina Cheese

Serves 6.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Quiche Florentine
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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 1/4 cup all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold and cubed
4-6 tablespoons ice cold water


1 pie crust, Store-bought or homemade from above
1 large bunch fresh spinach
2 cloves garlic, sliced
1 tablespoon olive oil
6 large eggs
2/3 cup heavy cream
3 ounces fontina cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Show Directions

For 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:

  1. 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.
  2. Transfer spinach mixture to prebaked pie crust (store-bought or homemade from above). Dot the quiche with pieces of fontina cheese.
  3. 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.
  4. Bake the quiche at 350˚ F. for 25-30 minutes until browned and the center of the quiche is completely set.
  5. Let quiche cool for 5 minutes before slicing and serving.

Quiche Florentine Filling

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.

Spinach for Quiche Florentine

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 a quiche I’m going full on cream.

Egg mix - Quiche Florentine with Fontina
Eggs and 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 Kale Pesto Quiche recipe.

Again though, if making crust isn’t your thing, just buy one!

Homemade Crust - Quiche Florentine
Homemade or store-bought!

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.

Filling Quiche Florentine with Fontina
I went a little heavy on the cheese!

Then pour in the whisked eggs. Looking good!

Eggs added - Quiche Florentine
Action shot!

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.

Baked Quiche Florentine
Looking good!

Let the quiche cool for a few minutes before slicing and serving!

Sliced Quiche Florentine
Perfect slice!

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!

Bite - Quiche Florentine

Here are a few other great brunch recipes!

1 Response to “Quiche Florentine with Fontina” Leave a comment

  1. Yum. I was literally just looking for egg recipes to feed a toddler (I need him to eat them to confirm he’s no longer allergic), and while he’d rather die than eat this, I would LOVE to eat it.

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