📝 About This Recipe
Transport your senses to a sun-drenched Parisian bistro with this quintessential Quiche Florentine. This classic French dish marries a shatteringly crisp, buttery crust with a silken custard infused with earthy sautéed spinach and the nutty complexity of Gruyère cheese. It is the ultimate expression of how simple, high-quality ingredients like farm-fresh eggs and heavy cream can be transformed into a sophisticated centerpiece for any brunch or luncheon.
🥗 Ingredients
For the Buttery Crust (Pâte Brisée)
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cut into 1/2-inch cubes)
- 3-4 tablespoons Ice water (very cold)
- 1/2 teaspoon Kosher salt
For the Spinach Filling
- 10 ounces Fresh baby spinach (washed and stems removed)
- 2 pieces Shallots (finely minced)
- 1 clove Garlic (grated or minced)
- 1 tablespoon Unsalted butter (for sautéing)
For the Custard & Cheese
- 4 Large eggs (at room temperature)
- 1 1/4 cups Heavy cream
- 1/2 cup Whole milk
- 1 1/2 cups Gruyère cheese (freshly grated)
- 1/4 teaspoon Freshly grated nutmeg (essential for authentic flavor)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
Prepare the crust: In a food processor or large bowl, pulse/mix flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually add ice water, one tablespoon at a time, until the dough just begins to come together. Shape into a flat disc, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle and gently fit it into a 9-inch deep-dish tart pan or pie plate.
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4
Blind bake the crust: Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and paper, and bake for another 5-8 minutes until the bottom is set and pale gold. Let cool slightly.
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5
Sauté the aromatics: In a medium skillet over medium heat, melt 1 tablespoon of butter. Add minced shallots and cook until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
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6
Cook the spinach: Add the fresh spinach to the skillet in batches. Sauté until completely wilted. Transfer to a fine-mesh sieve and use the back of a spoon to squeeze out every drop of excess moisture. This prevents a soggy quiche!
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7
Prepare the custard: In a large bowl, whisk the 4 eggs until smooth. Slowly whisk in the heavy cream and whole milk until fully combined and slightly frothy.
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8
Season the custard: Stir in the salt, white pepper, and freshly grated nutmeg. Nutmeg is the secret ingredient that bridges the flavor between the greens and the dairy.
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9
Layer the quiche: Spread half of the grated Gruyère over the bottom of the par-baked crust. Distribute the squeezed spinach and shallot mixture evenly over the cheese.
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10
Pour and top: Carefully pour the egg mixture over the spinach. Sprinkle the remaining Gruyère cheese on top for a beautiful golden crust.
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11
Bake: Place the quiche on a baking sheet (to catch any drips) and bake at 375°F for 35-40 minutes. The quiche is done when the edges are set and puffed, but the center still has a slight, gelatinous jiggle.
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12
Rest: This is the hardest part—let the quiche rest for at least 15-20 minutes before slicing. This allows the custard to fully set and makes for clean, beautiful slices.
💡 Chef's Tips
Always squeeze your spinach thoroughly; any remaining water will weep into the custard and ruin the texture. Use high-quality Gruyère or Comté cheese for that authentic, nutty French profile; pre-shredded cheese contains starches that prevent smooth melting. For the flakiest crust, ensure your butter and water are ice-cold to prevent the fat from melting before it hits the oven. If the edges of your crust are browning too quickly, loosely tent them with aluminum foil halfway through baking. To check for doneness without a thermometer, the center should reach 165°F (74°C) or 'wobble' like firm Jell-O when nudged.
🍽️ Serving Suggestions
Serve with a crisp Frisée salad tossed in a sharp Dijon vinaigrette to cut through the richness. Pair with a chilled glass of dry Sauvignon Blanc or a light-bodied Rosé. A side of fresh seasonal berries or sliced melon adds a refreshing sweetness to the meal. For a traditional French brunch, serve alongside some warm, crusty baguette and salted butter.