Easy Spinach Quiche (Quiche Florentine)

8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Spinach Quiche is ready to bake in under 15 minutes with fresh spinach and jack cheese, the fancy sounding Quiche Florentine made EASY!

Baked Breakfast Recipes are perfect for feeding a group so that everyone can sit down to their eggs all finished at once. For your next holiday brunch, try Ham and Cheese Croissant Breakfast Casserole, Egg Bacon and Cheese Bagel Bake, or the popular Tater Tot Breakfast Casserole to feed a crowd.

Spinach Quiche (Quiche Florentine) slice on plate

This Spinach Quiche recipe is an easy version of Quiche Florentine, made with a store bought pie crust. Since many pie crusts are sold in 2 packs, you can even make a dessert pie as well and surprise your family with Oreo Cookie Chunk Pie for later!

This savory breakfast pie will be a hit with the whole family, and it’s a great way to sneak some vegetables onto the kids’ plates in a fun presentation (hey, it’s PIE for breakfast after all!) 

Spinach Quiche (Quiche Florentine) is a home run breakfast recipe for the whole family, because it takes one bowl and literally 5 minutes to mix together. Just make sure to preheat your oven first, because you might be waiting for it to finish when you are already done with the super easy prep for this recipe!

You can make a complete brunch by serving this quiche with an Easy Fruit Salad, Oven Baked Bacon, and Sausage Pancake Muffins.

Spinach Quiche (Quiche Florentine) Collage of prep steps

Frequently Asked Questions

Why use whole leaf spinach in the quiche?

Use whole leaf spinach for quiche because using the frozen and shredded variety can become gritty or it can cause the egg custard to not be as smooth as if you use the fresh leaves.

Why use premade pie crust for Spinach Quiche?

You can absolutely use a homemade pie crust for this recipe if you have time. It is easy enough and I make it in the food processor, but if you use a premade one you can cut down on your prep time significantly. Plus, it has a built in cooking vessel and you can just toss it out when you’re done.

How do I make a gluten free, or crustless Spinach Quiche?

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.

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.

Spinach Quiche (Quiche Florentine) slice on plate with fork

What to Serve with Spinach Quiche

  • Classically served with a salad on the side, you’ll love trying it with with this reader favorite Cosi Cobb Salad with Sherry Shallot Vinaigrette (Copycat).
  • Breakfast meats like bacon or sausage go great on the side. Or you can also chop up the bacon or sausage and add it to the recipe if you’d like.
  • Another great vegetable that goes with Spinach Quiche is Roasted Garlic Butter Mushrooms which you can serve on the side, add to the top, or chop them up and add them to the mixture before baking!

The Best Cheese to use in Spinach Quiche (Quiche Florentine)

Jack cheese works great if you want something neutral but not quite as flavorless as mozzarella for the kids to enjoy. You can also make this with cheddar or provolone or perhaps even a Swiss cheese to mix things up.

Another fun cheese combo is a mixture of mozzarella (for texture) and red leicester (my favorite cheese in the whole world) – the test of this recipe was out of this world fantastic. The red leicester is crumblier than mozzarella, so the two together work for creaminess of the quiche.

You can also 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.

How to Store Spinach Quiche (Quiche Florentine)

  • Serve: Do not leave Spinach Quiche at room temperature longer then 2 hours.
  • Store: Store Spinach Quiche in an airtight container or wrapped tightly for up to 4 days in the refrigerator.
  • Freeze: Cooked or uncooked quiche freezes well, wrapped tightly, for up to 2 months. A whole quiche can be heated in the oven at 375 from frozen for about an hour. Another great way to store cooked quiche is to wrap the individual slices, then they can be heated as needed in a toaster in just about 7 minutes.
Spinach Quiche (Quiche Florentine) slice on plate with knife and fork

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Easy Spinach Quiche

Spinach Quiche is ready to bake in under 15 minutes with fresh spinach and jack cheese, the fancy sounding Quiche Florentine made EASY!
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
Spinach Quiche (Quiche Florentine) Collage

Photos used in a previous version of this post.

slice of quiche florentine

Spinach Quiche Slice

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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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. This took a lot longer to cook and the crust in the bottom was undercooked. It tasted good and I’ll probably make it again, but tweak it a bit.

  2. Great recipe! Sometimes I play with the cheeses- different types or a little less than called for (purely based on what’s on hand!). I’ve added olives, or chopped sun dried tomatoes or (today- sautéed mushrooms: use ‘m or lose ‘m!) and I’ve even used chipotle mayonnaise in place of plain (no discernible) difference. The recipe is perfect the way it is- yet so flexible too. Thanks!

  3. This looks delicious ?. When buying the package of spinich, how may ounces should the package be to get 4 cups?

  4. You listed 4 cups of spinach in the recipe for spinach quiche. What should the approximate weight be for 4 cups of spinach. Thank you.

  5. Delicious! I made it just like your recipe, except added one more egg! Thank you so much!
    This will be my “go to” quiche!??