Recipes › Main Course › Quiche Florentine Recipe

Quiche Florentine Recipe

Recipe by Pedro M. A. Neves

Quiche Florentine is a classic Italian-French custard tart filled with fresh spinach, creamy cheese, and eggs baked in a buttery pastry shell. This elegant dish combines the richness of Florentine spinach with the delicate texture of custard, making it perfect for a sophisticated lunch or dinner. The golden, flaky crust and savory filling create a restaurant-quality main course that is surprisingly approachable for home cooks.

Ingredients

• 250g (2 cups) all-purpose flour
• 125g (9 tablespoons) cold butter, cubed
• 1 teaspoon salt
• 1 large egg yolk
• 60-90ml (4-6 tablespoons) ice water
• 400g (14 oz) fresh spinach, roughly chopped
• 100g (3.5 oz) whole milk ricotta cheese
• 75g (2.6 oz) Parmigiano-Reggiano, finely grated
• 50g (1.75 oz) Gruyère cheese, shredded
• 4 large eggs
• 240ml (1 cup) heavy cream
• 240ml (1 cup) whole milk
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter for sautéing spinach
• 1 small onion, finely diced

Instructions

1. Make the pastry by combining flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water gradually until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. Preheat the oven to 200°C (400°F). Roll out the chilled dough to fit a 25cm (10-inch) tart pan with a removable bottom. Press gently into the pan, trim edges, and prick the bottom with a fork.

3. Line the pastry shell with parchment paper and fill with dry beans or rice for blind baking. Bake for 12-14 minutes until the edges are lightly golden. Remove beans and parchment, then bake for another 2 minutes. Remove from oven and let cool slightly.

4. While the crust bakes, melt 2 tablespoons butter in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the chopped spinach in batches and cook for 4-5 minutes, stirring occasionally, until all moisture has evaporated. Season lightly with salt and pepper, then remove from heat and cool slightly.

5. In a mixing bowl, whisk together the 4 eggs, cream, and milk until smooth. Stir in the ricotta, Parmigiano-Reggiano, Gruyère, and nutmeg until well combined. Fold in the cooled spinach mixture and adjust seasoning with salt and pepper.

6. Reduce oven temperature to 180°C (350°F). Pour the spinach custard mixture into the pre-baked tart shell, spreading evenly.

7. Bake for 25-30 minutes until the filling is set but still slightly jiggly in the very center when the pan is gently shaken. The top should be light golden brown.

8. Remove from the oven and let rest for 5 minutes before removing the tart ring. Serve warm or at room temperature, cut into wedges.

Substitutions

• Use frozen spinach (300g thawed and squeezed dry) if fresh spinach is unavailable, reducing the sauté time to 1-2 minutes
• Substitute half-and-half or crème fraîche for heavy cream for a lighter custard
• Replace Gruyère with Swiss or Emmental cheese for a different but equally delicious flavor
• Use dairy-free cream and milk with silken tofu blended into the custard for a vegan version

Tips

• Ensure the spinach is completely dry after cooking to prevent a watery quiche—press it with paper towels if needed
• Blind bake the crust to prevent a soggy bottom; this step is essential for success
• The quiche continues to set slightly as it cools, so avoid overbaking or the custard will become rubbery
• Prepare the quiche up to 2 hours ahead and refrigerate unbaked, then add 5 minutes to baking time

Quiche Florentine reflects the Italian tradition of Florentine cooking, named after Florence (Firenze), where spinach dishes have been celebrated since the Renaissance. The French adapted this Italian ingredient pairing into their quiche tradition, creating this elegant hybrid dish that has become iconic in both cuisines.

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