📝 About This Recipe
This classic French bistro staple marries a buttery, shatteringly crisp shortcrust pastry with a silky, custard-like filling of fresh baby spinach and nutty Gruyère cheese. Named after Florence, Italy—the birthplace of Catherine de' Medici, who popularized spinach in French royalty—this dish is the epitome of elegant comfort. It is a masterclass in balance, offering a delicate hint of nutmeg that elevates the earthy greens and rich cream into a sophisticated brunch or dinner centerpiece.
🥗 Ingredients
The Buttery Crust
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 3-4 tablespoons Ice water (as needed)
- 1/2 teaspoon Kosher salt
The Florentine Filling
- 10 ounces Fresh baby spinach (roughly chopped)
- 2 pieces Shallots (finely minced)
- 1 clove Garlic (grated or minced)
- 1 1/2 cups Gruyère cheese (freshly shredded)
- 1 tablespoon Unsalted butter (for sautéing)
The Savory Custard
- 4 Large eggs (at room temperature)
- 1 cup Heavy cream
- 1/2 cup Whole milk
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon White pepper (ground)
👨🍳 Instructions
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1
Prepare the dough by pulsing flour, salt, and cold butter in a food processor until it resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just begins to clump.
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2
Turn the dough onto a floured surface, form into a disk, wrap in plastic, and refrigerate for at least 60 minutes to relax the gluten.
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3
Preheat your oven to 375°F (190°C). Roll out the chilled dough to a 12-inch circle and fit it into a 9-inch tart pan or pie dish, trimming the edges.
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4
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for 5 more minutes until the bottom is dry.
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5
While the crust cools slightly, melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the shallots until translucent, about 3 minutes.
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6
Add the garlic and chopped spinach to the skillet. Cook just until the spinach is wilted. Transfer to a colander and squeeze out every drop of excess moisture—this prevents a soggy quiche!
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7
In a large mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and white pepper until completely smooth and aerated.
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8
Scatter half of the shredded Gruyère across the bottom of the par-baked crust.
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9
Layer the squeezed spinach and shallot mixture evenly over the cheese.
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10
Pour the egg and cream custard carefully over the spinach, ensuring it fills all the gaps.
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11
Top with the remaining Gruyère cheese. Place the quiche on a baking sheet to catch any potential drips.
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12
Bake for 35-40 minutes at 375°F. The quiche is done when the edges are set and golden brown, but the center still has a slight, gelatinous jiggle.
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13
Remove from the oven and let it rest for at least 15-20 minutes. This is crucial for the custard to set properly before slicing.
💡 Chef's Tips
Always use cold butter and ice water for the crust to ensure maximum flakiness. Squeezing the spinach dry is the most important step; any leftover water will ruin the custard's texture. For a deeper flavor, use a mix of Gruyère and sharp white cheddar or even a touch of Parmesan. If the crust edges brown too quickly, cover them with thin strips of aluminum foil during the last 15 minutes of baking. To check for doneness without a thermometer, the center should reach 170°F (77°C).
🍽️ Serving Suggestions
Serve warm or at room temperature with a crisp Frisée salad dressed in a lemon vinaigrette. Pair with a chilled glass of French Sauvignon Blanc or a dry Rosé. A side of roasted cherry tomatoes adds a lovely acidic pop to the rich custard. For a classic brunch, serve alongside thick-cut maple glazed bacon and fresh seasonal berries.