An Easy French Breakfast: Quiche Florentine with Spinach and Herbes de Provence

As a multitasking mom, what I love about this Quiche Florentine recipe is that it can also be frozen. Some mornings, I enjoy slowly preparing a breakfast like this. On other days, I love being able to take a slice of my homemade quiche from the freezer and warm it up—without compromising on the quality!

Even though the French are especially known for their delicious, sugary breakfasts—viennoiseries paired with a fresh cup of coffee—many famous French dishes make excellent additions to the breakfast table, too. One of these is the quiche. A quiche is a savory French tart: a pastry crust filled with savory toppings, eggs, and cream. It can be served either warm or cold, for breakfast or lunch, and often with a fresh side salad. You can either prep the quiche crust yourself at home or use a store-bought crust, like in this recipe, for those busier days.

The Quiche Florentine is an easy French quiche and a delicious vegetarian option filled with spinach—a lovely alternative to the classic Quiche Lorraine. While many recipes rely on salt, pepper, and nutmeg for seasoning, I like to add Herbes de Provence for an aromatic twist. Without further ado, here is my recipe for an easy and tasty Quiche Florentine (also approved by my French husband!) to bring an authentic taste of France to your home. The recipe is easy to follow and perfect for beginners, too. Enjoy!

Ingredients for the Perfect Vegetarian Quiche Florentine

One 24–28 cm (9–11 inch) pie plate

The Crust

• 1 Frozen Pie Crust (approx. 300g / 10 oz). Note for my Finnish readers: A standard store-bought pack in Finland is usually 400g. I recommend rolling it out slightly thinner and trimming the excess dough for a more delicate, authentic French feel—or save the extra dough for a small treat!

The Filling

• 250g (9 oz) Frozen Spinach: Unfrozen and squeezed completely dry.

• 150g (5.3 oz) Gruyère Cheese: Grated. Substitutes: Long-matured Gouda or Emmental work beautifully, but Gruyère is the golden standard for authentic flavor.

• 2 Large Shallots: Finely minced and sautéed in butter until translucent.

• 1 tbsp Butter: For sautéing the shallots.

• 3 Large Eggs: Room temperature preferred.

• 250ml (1 cup) Heavy Cream: Use at least 30% fat content for a luxurious mouthfeel.

• 1 tbsp French Dijon Mustard: To brush on the bottom of the crust (the secret to preventing sogginess and adding a "tang").

• A pinch of Nutmeg: Be careful—as they say in France, juste une pointe (just a pinch!).

• Salt & Black Pepper: To taste.

• 1 tsp Herbes de Provence (optional) for an aromatic touch.

The Art of the Quiche Florentine: Step-by-Step

1. Preheat your oven to 200°C (400°F). To ensure a perfectly crisp base, place your baking rack on the lowest slot. This helps the heat reach the bottom of the tart immediately.

   
   

2. Unroll your room-temperature pie crust and roll it to an even thickness of 3 to 6 mm (1/8 to 1/4 inch). Lay it in the pie plate. Fold any excess dough back under itself to form a neat border inside the rim. Avoid letting it hang over the edge, as we want a sturdy crust that stays intact when you serve it.

   
   

3. To keep the crust delicate and crisp, we "blind bake" it first. This is important for a crisp crust. Prick the bottom all over with a fork. Cover the dough with a fresh sheet of parchment paper and fill it with pie weights (or dried beans/rice). This prevents the pastry from rising, keeping it flat and elegant. Bake for 20 minutes on the bottom rack. Remove the weights and paper, then bake for an additional 5 minutes until the edges are a soft golden hue.

   
   

   P.S. Why the beans or rice? (A French baking secret) Using weights while blind baking keeps your crust perfectly flat and prevents it from rising. You can use dried rice, beans, or designated ceramic baking beans. If you use rice or beans, you can reuse the same jar for years! Just let them cool, store them in a glass jar, and they’ll be ready for your next quiche. (Just remember: once they've been baked, they are for weighting only, not for eating!)

   
   

4. While the oven works its magic, melt 1 tablespoon of butter in a small skillet. Sauté your minced shallots over medium heat for about 5 minutes. Let them turn a light, caramelized brown, this brings out a subtle sweetness.

   
   

5. Now it's time to create the silky custard, the egg mixture. In a large bowl, whisk together:

   • 3 eggs

   • 250ml (1 cup) heavy cream

   • Salt, pepper, and a pinch of nutmeg

6. Once the crust is out of the oven, lower the oven's temperature to 175°C (350°F). Then it’s time to assemble:

• Brush 1 tbsp of French Dijon mustard in the bottom of the crust.

• Spread the sautéed shallots evenly across it.

• Add your squeezed-dry spinach, spreading it gently. The secret is to layer the ingredients, not to mix them.

• Sprinkle half of your shredded gruyère.

• Gently pour the egg mixture over the top.

• Finish with the remaining cheese.

7. Now it's time for the final bake. Return the quiche to the bottom oven rack. Bake for 25–30 minutes, in 175°C (350°F). After this, the custard should be set and lightly golden. If the center still jiggles like jelly when you move the quiche, give it a few more minutes. It should feel firm yet tender.

8. Time to serve and savor! Let the quiche rest for 15 to 20 minutes before slicing and serving. Like all good things in life, it is best enjoyed when not rushed. Serve warm or at room temperature with a simple side of green salad and a good cup of coffee or fragrant tea.

This quiche makes for a perfect French-inspired breakfast, brunch or lunch, or even for a light but hearty dinner. Share this recipe with a friend who loves French cuisine, or someone you would like to ask over for some soul-warming pie!

How to Store and Reheat your Homemade Quiche

This quiche can be stored in the fridge for 3 to 4 days in an airtight container or tightly wrapped in plastic or foil. If you prefer to freeze the leftover quiche, first let it cool down completely. Cut the quiche into individual slices, wrap them tightly, and place them in the freezer. When you’re ready to enjoy a slice, let it defrost in the fridge for a few hours. Then, reheat it in the oven at 175°C (350°F) for 15 to 20 minutes. You can also use a microwave, but the oven keeps the crust much crispier.

Did you try out this recipe? I'd love to see your creations and hear your thoughts in the comments below!

Bisous, Stella