Preheat your oven to 375°F. Set a large pan over medium heat and add 1 teaspoon of olive oil. Add the spinach and cook until just wilted. Let the spinach cool and blot with paper towels or press in a fine mesh strainer to remove any excess moisture.
Whisk together the eggs, cream, salt, and pepper in a mixing bowl.
Unroll the pie crust and fit it into your pie dish. Sprinkle the spinach onto the crust, then top with the shredded cheese.
Pour the egg and cream mixture over top of the spinach and cheese. Then place on a rack in the lower third of your oven and bake for around 40 minutes until the center is set. If the crust begins to brown too much, cover with strips of foil or a pie crust shield. Let the quiche rest for around 10 minutes before serving.
Notes
Ingredient Notes
Spinach - This recipe uses fresh spinach, but you can also use frozen chopped spinach. To use frozen spinach, thaw it overnight in the fridge, then squeeze out as much water as possible. You can skip the step of cooking the spinach if using frozen.
Pie Crust - I use a store-bought refrigerated pie crust in this recipe, but you can make your own homemade pie crust or use frozen store-bought crust if you prefer.
Cheese - Gruyére cheese is the classic choice for quiche florentine, but you can substitute Monterrey jack or cheddar cheese.
Storage Tips
To Store - Cover the cooled quiche with plastic wrap and refrigerate for up to three days.
To Reheat - Warm the quiche in a 325°F oven for 10 minutes or reheat individual portions in the microwave for 45-60 seconds.
To Freeze - If you plan to freeze your quiche I recommend baking it in a foil pan, then after it completely cools cover it in foil and place it in a freezer bag. The quiche can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in a 325°F oven until warmed through.