Elevate the classic French quiche with this sophisticated Quiche Florentine featuring creamy fontina cheese and vibrant fresh spinach. This elegant spinach quiche cheese combination creates a rich, savory custard that’s perfect for brunch, lunch, or a light dinner. The nutty complexity of fontina pairs beautifully with the earthy spinach, creating a more refined version of traditional spinach quiche.
How to Cook Quiche Florentine with Fontina
Ingredients
For the Pastry Crust:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- â…“ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 egg yolk (for egg wash)
For the Filling:
- 1 pound fresh spinach, stems removed
- 6 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 6 oz fontina cheese, grated (about 1½ cups)
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 medium shallot, finely minced
- 2 garlic cloves, minced
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 tablespoons fresh chives, chopped
Step-by-Step Instructions Quiche Florentine with Fontina
Prepare the Pastry Crust:
- In a large bowl, whisk together flour and salt until well combined.
- Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add ice water, one tablespoon at a time, mixing gently until dough just comes together.
- Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll dough on a lightly floured surface into a 12-inch circle and transfer to a 9-inch tart pan or pie dish.
- Trim edges and crimp decoratively, then refrigerate for 30 minutes.
Blind Bake the Crust:
- Preheat oven to 375°F (190°C).
- Line the chilled crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove weights and parchment.
- Brush crust with beaten egg yolk and bake for additional 5-7 minutes until lightly golden.
- Remove from oven and reduce temperature to 350°F (175°C).
Prepare the Spinach:
- Heat butter in a large skillet over medium heat until melted and foaming.
- Add minced shallot and cook for 2-3 minutes until softened and translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add fresh spinach in batches, allowing each batch to wilt before adding more.
- Cook until all spinach is wilted and excess moisture has evaporated, about 5-7 minutes total.
- Season with salt and pepper, then transfer to a plate to cool completely.
Make the Custard Base:
- In a large mixing bowl, whisk eggs until well beaten and smooth.
- Gradually whisk in heavy cream and milk until fully incorporated.
- Add grated fontina cheese, Parmesan cheese, nutmeg, salt, and white pepper.
- Whisk mixture until cheeses are evenly distributed and custard is smooth.
- Taste and adjust seasoning as needed, remembering that fontina adds saltiness.
Assemble the Quiche:
- Squeeze cooled spinach mixture gently to remove any excess moisture.
- Spread spinach mixture evenly across the bottom of the pre-baked crust.
- Sprinkle fresh chives over the spinach layer for added flavor and color.
- Slowly pour the custard mixture over the spinach, ensuring even distribution.
- Gently tap the pan to release any air bubbles that may have formed.
Bake the Quiche:
- Place quiche on a baking sheet to catch any potential spills.
- Bake at 350°F for 35-45 minutes until center is just set and top is lightly golden.
- The center should jiggle slightly when gently shaken but not be completely liquid.
- If edges brown too quickly, cover with foil strips during baking.
- Remove from oven and let cool on a wire rack for at least 15 minutes before serving.
Cheese Selection and Flavor Profile
Why Fontina Works Perfectly: Fontina cheese brings unique characteristics that make this spinach quiche cheese pairing exceptional. Its mild, buttery flavor doesn’t overpower the delicate spinach, while its excellent melting properties create a smooth, creamy custard. The cheese’s slight nuttiness adds complexity without overwhelming the other ingredients.
Choosing Quality Fontina: Select authentic Italian Fontina Val d’Aosta when possible, as it offers superior flavor and melting qualities compared to domestic versions. The cheese should be pale yellow with small holes and a slightly elastic texture. Avoid pre-shredded fontina, as freshly grated cheese melts more smoothly and provides better flavor.
Complementary Cheese Additions: The addition of Parmesan cheese provides a sharp contrast to fontina’s mildness while adding depth to the overall flavor profile. This combination creates a more complex spinach quiche cheese blend that satisfies sophisticated palates.
Advance Preparation: This quiche can be assembled completely and refrigerated overnight before baking. Cover tightly with plastic wrap and add 5-10 minutes to the baking time if baking directly from the refrigerator. This make-ahead option is perfect for entertaining.
Serving Suggestions and Pairings
Elegant Presentation: Serve this sophisticated quiche on warmed plates with a simple green salad dressed in light vinaigrette. The acidity of the salad balances the rich custard while cleansing the palate between bites.
Wine Pairings: White wines like Chardonnay or Sauvignon Blanc complement the creamy fontina and fresh spinach beautifully. For red wine lovers, a light Pinot Noir won’t overpower the delicate flavors.
Occasion Versatility: This elegant spinach quiche with fresh spinach works equally well for brunch entertaining, light dinners, or picnic fare. Its sophisticated flavor profile makes it suitable for both casual and formal occasions.
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