Best Quiche Florentine
Creamy spinach and cheese quiche baked in a flaky crust. Perfect brunch or light dinner recipe.
Ingredients
- 1 9-inch pie crust, store-bought or homemade
- 4 cups fresh spinach
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup shredded Gruyère or Swiss cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon ground nutmeg optional
Instructions
- Preheat oven to 375°F. Place pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake crust for 10 minutes, then remove from oven and set aside. In a skillet over medium heat, add olive oil and sauté garlic for 30 seconds. Add spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly. In a large bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg. Spread sautéed spinach evenly over the pre-baked crust. Sprinkle shredded Gruyère and Parmesan evenly over spinach. Pour egg mixture gently over the filling. Bake for 35–40 minutes until center is set but slightly jiggly. Let rest for 10–15 minutes before slicing and serving.
Notes
Blind bake crust to prevent sogginess. Do not overbake; the center should have a slight jiggle when removed from oven. Let quiche rest before slicing for clean cuts. Store leftovers in refrigerator up to 4 days or freeze up to 2 months.