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Side angle shot of a slice of quiche florentine with the rest of the quiche in the background.
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5 from 25 votes

The Most Amazing, Flakey, Buttery Quiche Florentine

This is a recipe for an epic Quiche Florentine with Spinach, cream, milk, eggs, onions and garlic baked in the most buttery, flakey pie crust.
Prep Time 1 hour 10 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 10 slices
Cost $8/6€


  • 1 batch pate brisee recipe
  • 228 g spinach, washed and dried (about 5 cups)
  • 129 g white onion, sliced thin (about 1 medium onion)
  • 7 g garlic, sliced thin (about 2 cloves)
  • 0.5 g nutmeg (a few zests)
  • 1 g black pepper, ground (a heavy pinch)
  • 1 g thyme, picked (¼ bunch)
  • 12 g olive oil (1 tbsp)
  • 0.5 g lemon zest (zest of one lemon)
  • 130 g Gruyere cheese, grated (about 2 cups)

For the Quiche Base

  • 300 g eggs (about 6 eggs)
  • 200 g whole milk (¾ cup)
  • 60 g whipping cream (35%) (¼ cup)
  • 6 g sea salt (1 tsp)


  • Make one pate brisee recipe and have it rest overnight in the fridge. Follow the instructions to blind bake it before continuing to the next step.
    Preheat the oven to 330°F/165°C.
    The finished pie crust blind baked.
  • In a large pan with a lid, heat the olive oil over medium heat until hot. Add the sliced onions and garlic and cook over low heat until soft but without browning them. (about 5 minutes).
    Sweating the onions and garlic in the pan.
  • Add the nutmeg, black pepper, lemon zest and spinach. Cover the pan with a lid and cook over medium heat until just wilted (about 2 minutes).
    You may need to add a splash of water to prevent the spinach from burning.
    The cooked spinach in the pan.
  • Blend together all ingredients for the quiche base using a hand blender or whisk.
    Blending the ingredients for the quiche base.
  • Add the cooked spinach and onions to the baked pie crust.
    Adding the cooked spinach to the quiche.
  • Add the gruyere cheese next.
    The gruyere cheese in the quiche.
  • Then finish the quiche with the quiche base.
    Adding the quiche base to the pie.
  • Place the quiche on a baking tray and bake for 60-90 minutes at 330°F/165°C. Once the internal temperature of the quiche base reaches 172°F/78°C it's ready to come out.
  • Let the quiche cool in the pan for 10-15 minutes.
    The finished, baked quiche florentine.
  • Use a bread knife to cut the excess pie crust off the top.
    Trimming the edges off the pie crust.
  • Slice into 8-10 pieces. Serve immediately!
    Side angle shot of a slice of quiche florentine with the rest of the quiche in the background.
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