Florentine Quiche Recipe With Optional Chicken
Learn how to make the perfect Florentine Quiche with this easy recipe guide. A savory blend of eggs, spinach, and cheese inspired by classic Florentine food.
“Quiche is what brunch dreams are made of” That is what my friend said after her first bite of this creamy, golden Florentine Quiche… and honestly, I couldn’t agree more.
Florentine quiche is rich, elegant, and easier than it looks. Originating from French cuisine but named for its Italian twist (Florentine meaning spinach), this dish is a showstopper. Let’s dive into this blend of fluffy eggs, sauteed spinach, and gooey cheese that makes Florentine food so irresistible.
Florentine Food is it Spanish, French or Italian?
The term Florentine in cooking comes from Florence, Italy. It became popular through Catherine de’ Medici, a noblewoman from Florence who married into French royalty in the 1500s. She brought her love for spinach and Italian-style cooking to France, and dishes featuring spinach began to be called “à la Florentine.”
Thanks to Catherine de’ Medici’s influence, spinach became a staple in many dishes. She reportedly insisted it be served with nearly every meal. Its mild taste and versatility made it the perfect partner for creamy sauces, eggs, and cheese the key traits in many Florentine-style recipes.
Florentine food blends Italian ingredients with French technique. The spinach reflects Italy’s love for fresh vegetables, while the custard base and pastry shell show classic French style. It’s a perfect mix of two world-famous cuisines.
Difference Between Florentine and Other Quiche Styles
Quiche Florentine is unique because it highlights spinach as the main feature. Unlike quiches with bacon (like Lorraine) or mushrooms, this version stays simple and vegetarian. It combines eggs, cream, spinach, and cheese for a rich, creamy result without meat.
Florentine Eggs and Other Key Ingredients for our Florentine Quiche
Eggs and Heavy Cream Creating That Soft Custard Texture – The heart of any great Florentine quiche is the silky, savory custard. Eggs give structure, while heavy cream adds richness and that melt-in-your-mouth softness.
- Use a ratio of about 1 egg to ½ cup (125ml) of cream for a light, creamy set.
- For a firmer texture, use less cream or mix with milk.
- Beat the eggs gently to avoid too much air, which can cause cracks or bubbles.
Fresh Spinach vs Frozen Spinach Pros and Cons – Spinach is the star, and both fresh and frozen work well it just depends on what you have got.
- Fresh spinach = Brighter flavour and better texture but needs to be washed, wilted, and squeezed dry.
- Frozen spinach = Convenient, cost-effective and comes pre-chopped but must be thoroughly drained to avoid a watery quiche.
Cheeses – Gruyere, Swiss, or Feta What Works Best – Cheese adds depth and a salty punch. These are your best options.
- Gruyere: Traditional, melts beautifully, slightly nutty
- Swiss: Milder but still gooey and satisfying
- Feta: Crumbly, tangy, and ideal for a Mediterranean twist
Optional Extras – Onion, Garlic, Mushrooms, or Nutmeg
These ingredients can elevate the flavour without overpowering the spinach.
- Sautéed onion or shallots for sweetness
- Garlic for a savoury punch
- Mushrooms for earthiness
- A pinch of nutmeg for a warm, subtle kick
- Herbs such as basil, thyme, chives.
Choosing a Crust – Shortcrust Pastry, Store-Bought vs Homemade
The base of your quiche matters as it holds everything together.
- Homemade shortcrust: Buttery and flaky; more effort, more reward
- Store-bought pastry: Fast, easy, and great for midweek meals
- Always blind bake (pre-bake) your crust to prevent sogginess
Crustless Florentine Quiche a Low-Carb Option
Want to skip the crust? Go for it! A crustless version is Gluten-free and keto-friendly, easier to prep as you just grease the pan and pour in your filling, best served slightly cooled to help it hold together.
Dairy-Free Alternatives (Plant-Based Milks and Cheeses)
You can still enjoy quiche without dairy. Use unsweetened almond, oat, or soy milk with a splash of olive oil. Vegan cheeses (like cashew-based or coconut oil-based blends) can give a cheesy effect. Add nutritional yeast for extra savoury flavour
Mini Quiche Florentine for Parties and Lunchboxes
Florentine quiche isn’t just for brunch, you can make it bite-sized. Just use a muffin tin for easy mini quiches. They are great for snacks, school lunches, or make ahead breakfast. Bake for 20–25 minutes or until set.
Florentine Food Serving Suggestions and Meal Ideas
Florentine quiche with chicken is rich and satisfying, so it pairs beautifully with light, fresh sides. A crisp green salad with vinaigrette, roasted cherry tomatoes, or a slice of crusty sourdough bread adds balance without stealing the show. For brunch, serve it alongside mimosas, fresh-brewed coffee, or a cold glass of sparkling water with citrus slices for a simple, elegant spread.
It is also perfect for meal prep. Store leftovers in the fridge for up to 3 days, and reheat gently in the oven or microwave. Want to skip the meat? Just leave out the chicken for a vegetarian version. Pair it with grilled zucchini, herbed potatoes, or a beetroot and feta salad for a colourful and hearty vegetarian dinner built around the quiche.
Florentine Quiche With Chicken Recipe (Step-by-Step)
Quiche Florentine Base
Ingredients
- 1 1/4 cups all-purpose flour (150g)
- 1/2 cup cold unsalted butter, cubed (115g)
- 1/4 tsp salt
- 3–4 tbsp cold water (45–60ml)
Make the Quiche Crust
- Mix the flour and salt in a bowl.
- Add cold butter and rub it in with your fingers or a pastry cutter until the mix looks like coarse crumbs.
- Add cold water one tablespoon at a time, mixing gently until the dough just comes together.
- Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a floured surface, roll out the dough to fit a 9-inch (23cm) pie pan or tart pan. Trim the edges.
- Blind bake the crust:
- Preheat oven to 375°F (190°C).
- Line the crust with baking paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and paper.
- Bake another 5 minutes to dry the base. Set aside to cool.
Florentine Chicken Quiche
Ingredients
- 1 tbsp olive oil
- 1 cup cooked chicken breast or thighs chopped or shredded
- 1 cup fresh spinach roughly chopped or 1/3 cup frozen spinach, thawed and squeezed dry
- 3 large eggs
- 3/4 cup heavy cream
- 1/4 cup milk
- 1/2 cup shredded Swiss or Gruyère cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add spinach and cook for 1–2 minutes until wilted. If using frozen spinach, just heat briefly.
- In a mixing bowl, whisk eggs, cream, and milk until smooth.
- Stir in the spinach, cooked chicken, cheese, and a pinch of salt and pepper.
- Pour the filling into the pre-baked crust.
- Bake at 375°F (190°C) for 30–35 minutes, or until the center is set and the top is golden.
- Let cool for 10–15 minutes before slicing.
Florentine quiche isnt just a recipe its my brunch hero, a weekday lunchbox saviour, and a way to bring some elegant Florentine Italian food into your kitchen. So if you stick to the classic or add your own twist, the creamy eggs, cheesy bite, and tender spinach will have people asking for seconds. Try it this weekend and see why this timeless dish deserves a spot in your regular recipe rotation.
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