Quiche Florentine

Quiche Florentine or it could be called a Spinach Feta Quiche made in a deep dish. Light, fluffy with a bit of a zing from the feta. This is a great dish for lunches or to impress your friends over a luncheon. Can be eaten by itself or served with salad and crusty bread rolls. Halve the recipe for a smaller pie dish or make 2. They also freeze well, once cooked and warmed up in a low oven.

20140504_105923 20140504_111132 EggCream EggMixture ReadyToCook Quiche Florentine


Serves 4 – 8

This recipe makes 1 large quiche as in the photos or 2 normal quiches depending on the size of your available dishes.

  • 1 or 2 sheets of shortcut or puff pastry sheets
  • Spray oil to grease dish
  • 500 – 600ml thickened cream
  • 7 – 8 eggs
  • 2 pkts of frozen spinach
  • 1 onion, diced
  • salt & pepper to taste
  • 100gm feta cheese, diced
  • 100gm or 1 cup of grated tasty cheese


  1. Preheat oven to 180 C.
  2. Grease the pie dish and line with the pastry sheet, carefully stretching it out if needed to fit, or trimming of excess pastry.
  3. Lightly sauté onion and spinach in a skillet on stove for approx 5 minutes.
  4. Break eggs into a blender and add the cream and pulse for approx minute or whisk in a bowl.
  5. Pour egg mixture into pie dish.
  6. Add the spinach and onion mixture and spread out evenly through the egg mixture.
  7. Add the feta cheese again spreading evenly through the mix.
  8. Sprinkle the tasty cheese on top lightly pressing down into the egg mixture.
  9. For large pie dish bake in oven for approx 50 minutes, for smaller pie dishes start checking after 30 – 40 minute mark. Check if cooked by pressing down lightly in the middle to see if it is firm to the touch or insert a knife and see if it comes out cleanly.

Ready to eat

Quiche Florentine

Quiche Florentine

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