Quiche Florentine Recipe

Make dough

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp salt. Cut 0.5 cup cold unsalted butter (cubed) into the flour with a pastry cutter or two forks until pea-sized crumbs remain.

Add 2 tbs cold water, one tablespoon at a time, tossing lightly until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

On a lightly floured surface, roll dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan or 9-inch pie dish, pressing into corners. Trim excess and flute edges. Refrigerate crust while oven preheats.

Preheat oven to 375°F (190°C). Line chilled crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes. Remove parchment and weights and bake 8–10 more minutes until lightly golden. Let cool slightly.

While crust chills, prepare spinach. In a large skillet, melt 1 tbs unsalted butter over medium heat. Add 6 cups fresh packed spinach in batches, stirring until wilted. Cook until all spinach is wilted and most liquid has evaporated, about 4–6 minutes.

Add 1 tsp minced garlic during the last minute of cooking. Season with 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper. Transfer spinach to a fine-mesh sieve or bowl and press firmly with the back of a spoon to remove excess moisture. Let cool and then roughly chop. Taste and adjust seasoning if needed.

Reduce oven temperature to 350°F (175°C). In a mixing bowl, whisk together 4 large eggs, 1 cup heavy cream, 0.5 cup whole milk, and 0.125 tsp ground nutmeg until smooth and slightly frothy. Season lightly with additional black pepper if desired.

Evenly spread the chopped, drained spinach over the prebaked crust. Sprinkle 1 cup grated gruyère cheese over the spinach. Pour the egg and cream mixture slowly into the crust so it distributes evenly without overflowing (leave about 1/4-inch headspace). If using, top with 0.25 cup extra grated gruyère.

Place quiche on a baking sheet and bake at 350°F (175°C) for 30–35 minutes, or until the custard is set but still slightly jiggly in the center and the top is golden. An instant-read thermometer inserted near the center should read 165°F (74°C).

Remove quiche from oven and let rest on a wire rack for at least 15 minutes to finish setting. Run a knife around the edge before unmolding if using a tart pan. Serve warm or at room temperature.