Quiche Florentine
Brunch Fit for a Queen!
Table of Contents
This flavorful dish comes from 16th century France, when Italian-born Catherine de’ Medici married King Henry II and introduced her new French family to the cooking styles of Florence, Italy. Her cooks often made meals with spinach and butter because they were her favorite, and so the term “Florentine” came to signify all spinach-rich dishes.
Quiche Florentine, in particular, is a layered pie of soft spinach, tender eggs, nutty cheese, and a buttery crust. It has become a classic in the Western World and is perfect for big family brunches or picnic dinners.
Is your mouth watering yet?
Is Quiche Florentine Healthy?
Quiche Florentine is suitable for diets that allow dairy, eggs, and gluten, plus it’s rich in protein, iron, and B vitamins. However, for those with sensitivities or intolerances, substitutions can easily be made…
For example, anyone avoiding dairy can use plant-based cheese, cream, milk, and butter from trusted brands like Daiya or Miyoko’s. You could also add nutritional yeast for extra cheesy (but vegan) flavor.
For 100% vegan eaters, whipped tofu or creamed chickpeas make great egg replacements (and still pack a protein punch); just make sure to season them with extra salt and pepper.
Lastly, if you’re feeding any gluten-free folk, we recommend using Bob’s Red Mill Gluten Free Pie Crust Mix to make a fresh, flakey (and easily digestible!) crust.
While this meal can be quite heavy in fats and carbs, using alternative ingredients may create a lighter quiche that can accommodate various kinds of diets while maintaining the same delicious taste. Feel free to experiment, and invoke the spirit of cross-cultural creativity!
A Cross-Cultural Classic
Even though Catherine de’ Medici’s marriage to King Henry II was wrought with political and personal tension, she made the most of it, maintaining high status in court with her artistic perspective and energetic attitude. She even closely oversaw the education of her seven children, acting as both an intelligent leader and a diligent mother.
We can bring that same positive endurance, innovative thinking, and fiery will to our own table when we make this dish; being grateful for the simple pleasures that came from such trying times in history.
As a combination of Italian and French cultures, Quiche Florentine has not only become a European staple – but a symbol of cross-cultural union and brotherhood. This makes it a great feel-good dish for families new and old!
INGREDIENTS
- 1 9-inch frozen pie crust
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 oz chèvre (soft goat cheese)
- 1/2 cup fresh spinach, loosely chopped
- 1 shallot, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh thyme leaves (optional, for garnish)
INSTRUCTIONS
Prep Crust
Preheat the oven and prepare the pie crust by thawing and pricking it. Pre-bake until lightly browned.
Mix Filling
Whisk together eggs, milk, and cream. Add crumbled goat cheese, spinach, shallot, and seasonings.
Assemble Quiche
After adjusting the oven temperature, pour the filling into the crust and bake until set.
Garnish and Serve
Allow the quiche to cool slightly and garnish with thyme.
Devour!
FAQs & Tips
Make sure to let the quiche cool completely before storing it. In a gallon ziplock bag or airtight container, leftovers can be kept in the refrigerator for up to 3 days, or in the freezer for 2 months. If freezing, make sure to defrost in the refrigerator for about 24 hours before heating up. Then remove the wrapping and bake in an oven-safe dish for 15-20 minutes at 350 degrees Fahrenheit.
Thoroughly prick holes into the bottom of the crust with a fork before baking. If possible, you should also use pie weights or dried beans during pre-baking too.
Some cooks like to sauté the spinach before adding it to the quiche, to release excess moisture. Pre-cooking it with extra garlic and shallots is a great way to amplify the meal’s hearty flavor and texture. (Make sure to use fresh spinach instead of frozen for optimal nutrition and deliciousness!)
Serving Suggestions
Quiche Florentine makes a great breakfast, lunch, or dinner, and thus can be paired with many different dishes depending on the occasion!
If you’re looking for a sweet side dish for a decadent breakfast or brunch, you could try this unique coconut milk quinoa fruit salad. This makes a light, high-fiber compliment to the heavier, rich quiche and the leftovers can be easily stored for later.
Equally light, nutritious and delicious is a kale salad, which could brighten your lunch or dinner table with fresh spring vibes.
Craving a more savory pairing? You might enjoy serving it with air-fryer potatoes. These babies are healthier than deep-fried potatoes and tend to be crunchier and more flavorful too.
Whichever pairing you choose, this recipe will help you make the most of any meal, impressing your guests and loved ones with nourishment and knowledge of European history.
Easy Quiche Florentine
Ingredients
- 1 9- inch frozen pie crust
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 oz chevre soft goat cheese
- 1/2 cup fresh spinach loosely chopped
- 1 shallot chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Fresh thyme leaves optional, for garnish
Instructions
- Preheat the oven to 425 degrees F. Take the pie crust out of the freezer to thaw slightly. Once it’s pliable, prick the bottom and sides with a fork to prevent puffing. For an extra flat crust, use pie weights or dried beans during pre-baking.
- Bake the pie crust on the lower third rack of the oven for 15-20 minutes or until just starting to brown. Remove from oven and set aside.
- In a mixing bowl, whisk together eggs, milk, and cream. Crumble in the goat cheese with your fingers, then add the chopped spinach, shallot, salt, and pepper. Mix until just combined; chunks of goat cheese are fine as they will melt during baking.
- Lower the oven temperature to 400 degrees F. Pour the egg mixture into the pre-baked crust. If the crust has cracked, don’t worry—it won’t affect the final quiche.
- Bake for approximately 50 minutes. The quiche is done when the center is set with a slight jiggle. Let it cool for 5-10 minutes before slicing. Garnish with fresh thyme leaves if desired.
- DEVOUR!
Nutrition
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