Savory Quiche Florentine with Cheddar, and Green Onion
Healthy vegetarian quiche florentine recipe with a buttery and flaky crust accented with spinach, savory green onions, and sharp cheddar cheese.
Sometimes you want easy, flavorful meals that won’t weigh you down. That’s where this quiche florentine recipe comes in! This quiche is great anytime. A winter breakfast, a springtime brunch, a summer dinner with a side salad…it’s always fantastic! With a buttery pie crust, perfectly fluffy egg filling, and a delicious combination of spinach, green onions, and cheddar cheese, this easy quiche florentine is a crowd-pleaser.
This is one of my favorite recipes to make when we are having people over for brunch or if I’m serving breakfast for dinner. It’s a great recipe to name ahead of time and then warm at a low oven temperature like 200 degrees F when you’re ready to serve. I love a good flaky pie crust, but often I will make this dish without the crust, bake it in a 9×9 pan, and cut it into squares like an egg bake.
Main Ingredients for Quiche Florentine
There are a few ingredients in the full recipe that might surprise you, but they all come together to make a quiche that has tons of flavor and a perfect fluffy texture.
- Homemade crust or store-bought pie crust or you can make this recipe crust-free if you prefer.
- Eggs
- Evaporated milk, heavy cream, or Whole milk – Try the evaporated, I prefer it in this recipe!
- Cheddar Cheese – I prefer to shred my own for this recipe instead of using the pre-shredded cheese
- Frozen spinach – thawed, drained, and squeezed to remove as much water as possible. This is important so your quiche doesn’t have a soggy bottom.
- Green onions/Spring onions
Preheat your oven to 350°F. Roll out the chilled quiche crust on a lightly floured surface and transfer it to a 9-inch pie pan. Trim the excess dough and crimp the edges.
Meanwhile, in a clean dishtowel, wring out the thawed spinach to remove as much water as you can. This is so important otherwise, you will end up with wet and soggy eggs…ick!
In a large bowl, whisk together all of the other ingredients except for the spinach, green onions, and cheese until well combined. I do realize that mayonnaise and Dijon mustard may seem unconventional but they add so much flavor I promise. Just try it!
I often use evaporated milk as a substitute for heavy cream in quiche. I like the flavor and it’s much less expensive. Plus I can have it on hand in my pantry for nights when I need a quick dinner without needing to stop by the store.
Season the egg mixture with salt and pepper to taste. Then, add the shredded cheddar cheese and the spinach mixture to the milk mixture and stir until evenly distributed.
Pour the egg, spinach, and cheese mixture into the pie crust. I like to set the 9-inch pie plate on a baking sheet in case any egg spillover happens. Bake the quiche in the preheated oven for 35-45 minutes, or until the filling is set and the top is lightly golden. Let the quiche cool for a few minutes before slicing and serving.
Spinach Florentine Quiche FAQs
Can you FREEZE quiche after baking?
Yes, you absolutely can! But I prefer to freeze it before I bake it as an easy freezer meal. To do this, make the quiche according to the recipe on a disposable pie plate. Freeze the whole quiche flat in your freezer, and once frozen wrap it in a layer of plastic wrap and a layer of aluminum foil, label it and you can freeze it for up to 4 months. To bake: Preheat the oven to 400 degrees F. Take the plastic wrap and foil off of the frozen quiche. Wrap the outer crust of the quiche in foil to prevent burning and bake the quiche from frozen for about 1 hour.
How long does quiche last in the fridge?
Store in an airtight container it will last about 7 days in the fridge. It can be reheated in the microwave or in a low-temperature oven or toaster oven.
Can I use Frozen pie crust in this recipe?
Yup if you’re short on time any premade pie crust will do!
Can I make this a Gluten-free Quiche?
Sure! You could substitute gluten-free flour in the egg mixture and omit the crust. I make this quiche crust-free all the time and it’s great!
healthy breakfast quiche recipe
Enjoy this delicious quiche warm or at room temperature, with a side salad or some fresh fruit on the side. It’s a perfect meal when you want something not too heavy, yet comforting and easy to make!
Quiche Dinner Ideas
Serve this easy spinach quiche recipe for an easy, light dinner with a tossed side salad or grilled asparagus.
Or make it breakfast for dinner (always a favorite in our house!) with a side of fruit and crispy bacon.
Printable Recipe Card
Savory Quiche Florentine with Cheddar, and Green Onion
Ingredients
- 4 large eggs
- 1 12 oz. can evaporated milk
- 1 Tbs mayoniase
- 1 tsp dijon mustard
- 2 Tbs flour
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp nutmeg
- 5-6 green onions sliced
- 10 oz package of frozen chopped spinach thawed
- 1 cup grated cheddar cheese
- 1 unbaked pie crust optional
Instructions
- Preheat the oven to 350 degrees F.
- Place the thawed frozen spinach in a clean dishtowel and squeeze out all of the extra water. Set aside.
- Whisk together eggs, milk, mustard, mayo, flour, salt, pepper, and nutmeg.
- Add the green onion, spinach, and cheese. Mix until well combined.
Quiche with a crust
- Roll out the pie crust and place it unbaked in a pie plate.
- Pour the egg mixture into the prepared pie crust. Bake until the filling is set and the top starts to brown, about 45 minutes.
Crustless Quiche
- Spray a pie plate or a 9×9 baking dish with cooking spray.
- Pour in the egg mixture and bake until the filling is set and the top is brown, about 45 minutes.
I’m going to look to see if I can substitute canned milk for whole milk or even half-and-half or cream with half-and-half or something that has less sugar. Because this recipe looks delicious and I will definitely be doing it crustless. Thank you for this great idea! Yum!
Half and Half or cream will work perfectly! I have tried both before and it is a great substitution.
Thanks for the breakfast inspiration! I have never made a quiche before, but I think I will give it try!
How much milk…what size can?
This is a great question, a standard 12 oz. can.
I believe in the instructions it says a 12 ounce can. That is the actual size of the carnation can that I have just looked at in the store. So it looks good to go.