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.
Jump to RecipeWhy 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.
💭 Recipe FAQs
Yes! This is a great make-ahead dish. You can prepare and bake the quiche the day before. Store it in the refrigerator and reheat it in the oven at 350°F for about 10-15 minutes before serving.
I personally don't go over 2-3 days in the fridge in an airtight container.
Yes, you can freeze baked quiche. Let it cool completely, then wrap it tightly in plastic wrap and freezer bag or airtight container. To reheat, thaw overnight the froze quiche in the fridge and warm it in the oven or in the microwave but the crust will softened. As matter of fact, double the recipe and freeze a whole quiche for later!
"Florentine" refers to dishes made with spinach, inspired by French cuisine influenced by Italian cooking traditions from Florence. Spinach is the star ingredient in Florentine recipes like this quiche!
Absolutely! If using frozen spinach, thaw and squeeze out any excess water with paper towel and follow the steps as it was fresh.
Onions, or bell peppers pair beautifully with the spinach in a Florentine quiche. Just make sure to sauté with the. mushrooms and spinach.
More French Brunch Ideas
Best Classic Quiche Florentine (Easy Spinach Quiche)
Equipment
- 1 mixing bowl
- 1 9-inch pie dish
- 1 Pan
Ingredients
For the crust
- ½ cup butter, softened (cut in cube packed) 100g
- 1 and ⅓ cup flour 200g
- 1 pinch salt
- ¼ cup water or less
For the filling
- 1 tablespoon olive oil
- 1 cup mushrooms
- 1 cup spinach
- 4 eggs medium
- 125 ml milk 2%
- 125 ml heavy cream
- 1 cup shredded cheese old cheddar, cheddar or mozzarella
Instructions
- Preheat the oven at 400F.
For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add in the water gradually as you might need a few drops less. Form into a non sticky ball and set in the fridge for 20 minutes or so wrapped in a plastic film.
- Roll the dough on a lightly floured surface or directly in the pie dish, pushing down with the palm of your hands.
For the Quiche filling
- Clean the mushrooms with a damp paper, cut the bottom on the stalk and slice the mushroom.
- Wash and roughly chop the spinach.
- In a hot pan, with olive oil, sauté the mushroom and spinach for about 4-5 minutes on medium heat until softened.
- Spread the spinach/mushroom mix on the crust. Set aside.
- In a bowl, whisk the eggs and add in the milk and the heavy cream. Mix and add salt and pepper to taste.
- Pour the mixture over in the crust with the spinach and mushrooms. Sprinkle the cheese of your choice over.
- Bake in the oven for 30 minutes or until the crust is golden and the top also.
- Slice and enjoy!
Notes
- Make a double batch and freeze it before cooking it or after cooking and cooling it.
- Great recipe to make ahead, bake it and store in the fridge (2 days) or freeze it and thaw it and pop it back in the oven for 10 minutes.
- Skip the blind baking, this recipe works!
- Use frozen spinach but remember to thaw it and remove any excess of moisture before cooking it.
- Customize it by adding onions, peppers or ham.
Nutrition
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!
Bernice M Hill says
Wonderful! I love a great quiche and I one hundred percent agree that everyone should know how to make pastry! It's been so long since I've had quiche. What I love most about it, besides the crust, is that it's the best fridge cleaner!!
Mélanie says
Yes! I might intimidating but it's easy!
Marta says
I enjoy a good quiche for dinner at least once a month. Thank you for offering another version of an easy to make breakfast for dinner!
Mélanie says
Us too, breakfast for dinner is the best!
Tara says
So simple, yet so delicious! I paired mine with tomato soup. Thanks for the freezing tips too!
Mélanie says
Agreed, soup in winter or salad in summer!
Analida Braeger says
This dish had the most incredible flavors! My whole family loved it. Thanks so much for sharing!
Mélanie says
So glad! :)
LINDSEY PINE says
I have such fond memories of visiting Paris and eating quiche. Your quiche looks comparable to anything I had there and is making my mouth water!
Mélanie says
If you make it you will travel the time of a meal :)
Jacqui DeBono says
This looks gorgeous! I always make my own pastry - I usually put the butter in the freezer for a little while before grating, and dip in flour as I go, so it makes it easier to grate! With fresh eggs and my own pastry, I do not know why I don't make quiche much more often!
GUNJAN C Dudani says
I like quiche but have never baked it myself. I would love to try your recipe. My inlaws are visiting and they don't eat eggs. What can I substitute for eggs?
Sam says
Ok this quiche is just what I was looking for! It looks soo delicious and I love how easy it is to make.
Nicole says
I have a lot of friends who would appreciate this dish! This looks nice and light.
glenn says
What cheese to use ? Make some suggestions.
Mélanie says
I love putting old cheddar or shredded mozzarella. Otherwise, my favorite would be gruyere. I'll add it to the recipe card, thank you for pointing it out Glenn :)