Best Classic Quiche Florentine (Easy Spinach Quiche)

If you are looking for a dish that is comforting and elegant, this delicious Florentine Quiche is exactly what you need. It has a buttery, flaky crust and a creamy filling brimming with sautéed mushrooms, fresh spinach, and cheese. The texture is rich yet light, making it a versatile dish for any meal of the day. Pair it with a crisp green salad or a bowl of hearty soup, and you have got a meal that feels like a little slice of France.

Quiches might seem like an intimidating dish but it is actually a simple classic French dish. This a great vegetarian version, if you are want some ham, the quiche Lorraine is your next option, it is a ham and cheese quiche. Also on the blog, there is also a salmon and spinach quiche or for a change some spinach feta puff pastry tartlets.

I will take you through the steps to make your homemade crust to make this spinach mushroom quiche. This is a perfect brunch dish for Mother's day, Easter or any potluck. And you may consider this savoury cake or the chorizo madeleines to your repertoire.

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Why I Really Love This Quiche

• Simple and Homemade: Mastering the perfect flakey pie crust and the quiche filling will make you feel like a kitchen pro.
• Versatile for Any Meal: Whether it's brunch, lunch, dinner, or even breakfast, this quiche is perfect.
• Customizable: From cheese choices to adding proteins like ham, you can tweak this dish to your liking or what you have in the fridge. Never let a list of ingredients stop you!
• Great for Leftovers: Make it ahead or freeze quiche slides to enjoy later without compromising flavour or texture. The kids also love it as a school lunch.

Ingredients

For the pie crust

Simple staples you already have you in kitchen:

• All purpose flour
• Cold butter: I use salted but unsalted will work too.
• Cold water

Filling

• Fresh mushrooms like cremini or white button.
• Fresh baby spinach: frozen would work too however, make sure to thaw them and remove the excess water before.
• Mix of heavy cream (also called heavy whipping cream) and milk (2% is fine) but whole milk is also fine as it is richer and creamier.
• Cheese: Emmental adds a nutty depth, but really use what you have on hand.
• Eggs: medium size

French Note: Traditional quiches might use crème fraîche, but in Canada it is not found as easily and can be pricey, I adapted with the heavy cream/milk mix.

Other ideas and variations to make it your own:

• Protein: Add some chopped ham or bits of bacon
• Herbs or spice: a little bit of nutmeg adds some warmth to the dish but also some fresh herbs like thyme or chives add flavour.
• Low fat version: You can also only use milk, the texture will be less creamier but still delicious.

Also, feel free to use a store-bought crust if you need a shortcut, no judgement here!

📖 Instructions

First, make the crust. Mix the butter, flour, and salt together (picture 1) in a large mixing bowl until it crumbles between your fingers (picture 2).

Next, gradually add the water and work it into a smooth ball (picture 3). Now it’s ready to be added to the fridge to set for about 20 minutes filmed in a plastic wrap. Roll the dough into a tart mold (picture 4) as you can see, this is my shortcut to make it happen quickly, I use my hand directly into the tart pan to spread it and work the edges of the crust (no rolling pin needed here).

If you were to roll your pie dough, do so on a lightly floured surface with a rolling pin and gently transfer into the pie dish.

Now that you’ve mastered making your own crust, the next steps are straightforward, we need to prepare the vegetable and the egg mixture.

Next, let's prepare the mushrooms and spinach. Using a damp paper towel, gently clean the mushrooms and trim the bottoms. Then, slice them into even pieces (see picture below). For a shortcut, you can use pre-sliced mushrooms! Rinse your spinach thoroughly and give it a rough chop. Personally, I prefer the texture of cooked, chopped spinach, but this step is all about preference.

Lastly, in a hot pan on medium heat, with a little olive oil and sauté the mushrooms and chopped spinach together. Sprinkle in a bit of salt for flavour. If you’d rather add salt to the eggs instead, that works too! Keep it simple and adjust as you go.

Finally, in a large bowl, whisk the eggs until smooth and add your milk and cream mixture, then season with salt and pepper (see pictures below for steps).

Back home in France, I would always use crème fraîche, not sour cream—it’s just not the same! However, I have adapted and created my own version. I now use a mix of milk and heavy cream, which gives a rich texture I absolutely love. The magic ratio? One egg for every ¼ cup of dairy.

Now, let's assemble! Grab your pie dish with the crust and spread the spinach/mushroom mix on the crust and pour the egg mixture on top and sprinkle with your favourite cheese: cheddar or parmesan cheese or any other sharp cheese ou like.

Yes, I skip the blind bake step as I know a lot of chef do. I do not get a soggy crust or watery quiche, this is a tested, tried and approved florentine quiche recipe with the perfect buttery pie crust! This is the best way for me as it saves me time.

Bake in a hot oven for 30 minutes and enjoy the best quiche you have made! Over here, we love enjoying the quiche as a light dinner paire with a soup or a salad.

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