Easy Spinach Quiche (Quiche Florentine)

Easy Spinach Quiche is ready to bake in under 15 minutes with this super easy recipe for the fancy sounding Quiche Florentine.

slice of quiche florentine
  Easy Spinach Quiche

Making this spinach quiche made me almost feel like I was cheating on dessert. See if I buy a pie crust around here it is almost without fail because I’m making my family’s favorite Oreo Chunk Cookie Pie.

So when everyone woke up the next day and saw me pulling this quiche out of the oven I actually had to defend this recipe!

As a general rule I’m more of a savory over sweet person, but pies are dangerous in our house. So when I decided to go savory this time with a quick spinach quiche for a nice weekend breakfast I sort of expected it would just be me eating it.

So how did that turn out? My husband ate three slices (cue me, watching in shock as it happened) and the kids stabbed bacon pieces into their slices before eating them.

If I can cook something we’ll all eat (even with bacon shards poking out in all directions), thats a home run recipe.

That’s what this spinach quiche (quiche florentine) is. It’s a home run because it takes one bowl and literally 5 minutes to mix together. I had the pie sitting on a tray, waiting to go into the oven for almost 10 minutes because I was just waiting for the preheat to finish!

Why use whole leaf spinach in the quiche?

I use whole leaf because I find using the frozen and shredded variety can become gritty or it can cause the egg custard to not be as smooth as if I use the fresh leaves.

Spinach Quiche Slice

You’re probably wondering why I used a premade pie crust? Well to be honest, one of my least favorite recipes is pie crust. Don’t get me wrong, it is easy enough and I make it in the food processor. But… I NEVER enjoy it as much as I do when I buy these organic pie shells at the store.

Plus, it has a built in cooking vessel and I can just toss it out when we’re done.

If you want to make this into a crustless spinach quiche just triple the spinach and chop it up first. This recipe works well as is with the pie shell supporting it, but without the crust you need a bit more bulk throughout the pie.

Why use so much less spinach than most recipes?

Most recipes for spinach quiche look like all spinach all the way through. This quiche allows for the filling to stay creamy and rich and follows the patterns of Thomas Keller who makes a spinach quiche at Bouchon restaurant that also has less spinach in it.

spinach quiche

Can you freeze the quiche before baking?

Absolutely! If you want to freeze it, just freeze it on a cookie sheet as flat as possible. Once frozen put it in a plastic bag that you remove as much air from as you can. To bake, cover with foil and bake for 1 hour at 375 degrees. Then uncover and cook and additional 10 minutes.

I actually also sometimes freeze this quiche after cooking, in slices. Then when I want to heat it for serving it for myself I put it in the toaster oven for 5-7 minutes on a medium high heat and it comes out crispy and creamy.

What do you serve quiche with:

Finally, let’s talk cheese:

I used jack cheese because I wanted something neutral but not quite as flavorless as mozzarella for the kids to enjoy. I would also make this with cheddar or provolone or perhaps even a Swiss cheese to mix things up.

I’ve made this with a mixture of mozzarella (for texture) and red leicester (my favorite cheese in the whole world) before and it was out of this world fantastic. The red leicester is crumblier than mozzarella so I added the mozzarella for the creaminess of the quiche.

Sometimes I also like to both grate the cheese and include it in larger chunks that way most of it sort of melts into the mixture but you also end up with nice pocket of cheese in the quiche too.

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Easy Spinach Quiche

Easy Spinach Quiche is ready to bake in under 15 minutes with this super easy recipe for the fancy sounding Quiche Florentine.
Yield 8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 4 eggs
  • 8 ounces shredded jack cheese
  • 4 cups fresh spinach
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon white pepper
  • 1 9 inch deep dish unbaked (frozen) pie shell


  • Preheat the oven to 400 degrees.
  • Add all the ingredients except for the pie shell in a large bowl and whisk it together well.
  • Pour the ingredients into the deep dish pie crust.
  • Top with foil and bake for 50 minutes, remove foil and bake and additional 10 minutes.


Calories: 377kcal | Carbohydrates: 14g | Protein: 12g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 535mg | Potassium: 182mg | Sugar: 1g | Vitamin A: 1775IU | Vitamin C: 4.2mg | Calcium: 262mg | Iron: 1.7mg
Keyword: Easy Spinach Quiche


quiche florentine collage
spinach quiche

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Made this Spinach Quiche today. Loved the texture. Light and creamy. I added 8 slices of chopped bacon per hubby’s request. Also used pepper jack cheese as I had on hand. Served with iceberg lettuce salad. Very good will make it again.

  2. I became a fan of Dinner then Dessert when I discovered this easy quiche recipe a couple of years ago. My picky eldest daughter can’t get enough of this easy but scrumptious spinach quiche recipe! I have made variations of it but still using the same cooking principles that Sabrina created in this delicious dish and it’s always a success. She is a cooking genius! I have loved this site ever since.

  3. Absolutely wonderful! I added a few chopped fresh mushrooms and red pepper flakes. This is a definite keeper!

  4. Made on a whim because I was bored and happened to have all the ingredients on hand. I used shredded cheese I had already; shredded Mexican blend and shredded Italian blend.

    It was exceptionally delicious! Will definitely make again.

  5. Just made the crustless version following your guidelines & it’s perfect! The custard is SUPER silky even w the spinach chopped & mixed in. Is the mayonnaise doing something magical?

  6. I added shrimp mushrooms and bell peppers and garlic but I fried all the veggies together then added the eggs and Mayo. I’m a independent caregiver and so I cook for my clients. It’s in the oven now. I made a small garden salad to go with it!

  7. Looks really interesting. Can it be made crustless? I minimize gluten. I give it 5 stars for ease of preparation.

  8. This is my second time making this recipe! I love how simple it is to make and how delicious it tastes. I added some garlic powder, onion powder, and adobo seasoning to mine. Made all the difference for me. Next time, I’m trying it with ground turkey sausage. Yum!

  9. This is the best spinach pie recipe I have ever come across.
    It’s now in my Pinterest account.under favorites.
    Love it!

    1. Thank you so much for coming back to let me know how much you enjoy it. I appreciate the 5 star rating.

  10. This was SO good! I had some spinach arugula mix that I needed to use up so this was perfect! I used mozzarella because that’s all I had. I added some ham and a T of bacon grease! Thank you for the wonderful recipe! So many times I think quiche can seem like something’s missing, but not this!

  11. I looked for jack cheese. There is Colby jack, pepper jack but not just jack cheese. Which do you use? Thanks

    1. You can use whatever you prefer. Colby jack is a mix of Colby and Monterey so it’s more mild than a pepper jack which is flavored with chili peppers and herbs. Enjoy!

  12. Super happy here, so easy the crust is perfect! I made it for the first time and Im super proud of myself now.

    1. Very delicious and easy to make. I bought a bag of fresh spinach and wound up making a second quiche with the half bag of spinach that was left three days later. Yes, it was that good! I usually use Pillsbury pie crust but made my own which really added to the flavor. I will definitely make this again (and again) and highly recommend this recipe.

  13. Clarification please on the amount of cheese. The recipe calls for 8 ounces and the cheese block I bought is 8 ounces but I’m wondering if you mean 1 cup of shredded cheese. The 8 ounce block shreds to almost 2 cups.

  14. That mushroom and gruyere quiche sounds super tasty! Do you use fresh or tinned mushrooms and any particular variety?

  15. Am I correct in presuming that one is to cover only the crust edge rather than the entire quiche to prevent it from burning?

    1. I covered the entire quiche while baking since it stays in for so long and the pie crust will become too browned, but you can tent the edges only since the crust is only along the edges. We’re protecting the pie crust from burning by tenting with foil.

  16. I love this recipe. It is so quick, easy and delicious. I mix up a double recipe,
    cook 1 and put the other in the freezer, ready to go.

      1. You can sub Miracle Whip or light mayo. I haven’t made this with another substitute but if you do, let me know how it turns out!

    1. You can substitute it but it will alter the flavor of the dish a bit. If you’re a fan of Miracle Whip, you may prefer it!

  17. Thank you! Made this last night for a get-together and everyone loved it – went quick! Excited to make it again since it’s so simple and easy. Like your recipe much better than others, so grateful you shared it!

      1. Making it again for dinner tonight and am super-excited, knowing how good it is – so quick and easy; it’s like magic! Thanks again! 🙂

  18. I made this yesterday for my daughter and her family. I didn’t even get to taste it. The conclusion was – Best quiche you ever made Mom! Only small change was I added a bit of onion powder to mixture and I also sprinkled Parma cheese over top Deliciousness

    1. Thank you for coming back to let me know. You definitely need to get your piece first next time, haha!

  19. Made this for breakfast today and it was delicious! I didn’t realize I was out of jack cheese, so I used what I had (1/2 cup of triple cheddar and 1/2 cup of Parmesan), no salt was added. It was still good and tasty. Thanks for sharing your recipe! Will definitely make again.

  20. This was easy and super delicious! I made 2 small modifications. I used old white cheddar and added 2 tsp of Dijon to the egg mixture. Sprinkled Parmesan on top before popping it in the oven. I used parchment paper rather than foil as suggested by another reviewer. Easy to remove.

  21. Super easy to make! Not only did the adults in the house love this quiche, but the veggie-hating kids did, too.
    Thank you!! ?

  22. Delicious, but should mention either using nonstick foil or leaving space between foil and quiche because foil got stuck to the quiche and pulled off the top layer when it was removed.

  23. I made this today and I made it crustless as I don’t do white flour, and used heavy whipping cream in place of milk, and a bit more cheese. Amazing..

  24. Love this quiche. Last time I made it I made a second one and froze it. On an hour and 20 minutes of cook time though (from frozen) and still very jiggly. Any tips for adjusting the time in the future? I have no feel for this sort of thing. Doubling the recipe was so convenient!!

    1. I am so glad you’re loving it! Sorry you’re having issues after freezing it though. My only advice would be to make sure you’re not using a heavy ceramic pan. You’ll want to use a tin foil one because it doesn’t take as long to cook through. Also remember, ovens vary so don’t be worried about needing to cook it an additional 15 minutes or so. It won’t be an issue. Hopefully this helps for next time!

  25. I made this tonight. It’s delicious. I crumble a couple strips of bacon in it. The problem now is there’s not much left for our morning breakfast tomorrow lol. Thanks for this great easy recipe. 

  26. You and I are in the Red Leicester club together! That is also MY fave cheese in the whole world. I think it would be awesome in here. I also like your grating and chunking advice.

  27. Mmmmm! Spinach quiche is one of my favorites. I also like your less is more approach to spinach. I am on the spinach as flavor accent team as well. If you are into quiche, I have a mushroom gruyere quiche that’s super simple to make.

    1. That mushroom and gruyere quiche sounds super tasty! Do you use fresh or tinned mushrooms and any particular variety?

      1. I use fresh mushrooms, usually crimini (brown mushrooms) because they’re the same cost as the white ones but more flavorful. Hope you love it!