This Boursin quiche makes a quick and easy dinner for any weeknight. It’s flavourful, creamy and delicious! I love to pair it with a salad for a well balanced meal.
If you’re looking for more weeknight dinner ideas, check out my Halloumi Curry or my Veggie-packed Stir Fry.
Why you’ll love this quiche
- Flavourful: the addition of Boursin in this quiche adds so much flavour and creaminess. You’ll never want to make a quiche differently!
- Meal prep: this quiche could serve 5 people, but if you’re not serving that many people, then you could eat this for a couple meals. Simply reheat in the oven.
- Balanced: the quiche itself provides carbs and protein, from the crust and the filling, respectively. Pair with a salad for some veggies, and you’ve got a balanced meal!
What you need to make this Boursin quiche
You don’t need many ingredients to make this quiche, which is great! All the ingredient quantities are in the recipe card below.
- Pie crust (homemade or store bought): if you want to make it yourself (which I recommend), use my pastry dough recipe from Galette recipe.
- Boursin cheese – shallot & chive: you’ll use about 3/4 of the wheel of cheese, so you’ll have a little left over to snack on!
- Chives: don’t use green onions!
- Shallot: you could use a cooking onion in a pinch, but I used shallot because we’re using Boursin shallot & chive
- Eggs: 3-4 eggs, depending on the depth of your pie plate
- Cream or whole milk: you could use a combination of the two
- Salt
Additions & Substitutions for this Boursin quiche
Additions:
- Greens: this quiche has chives in it, but I don’t count those as a vegetable. You could add some chopped kale or blanched spinach in for extra greens!
Substitutions
- Different Boursin flavours: shallot & chive is my favourite flavour of Boursin, hence why I chose that one. However, if you want to try a different Boursin cheese, and mix up the ingredients to match the cheese, try it out!
Boursin Quiche FAQs
Boursin quiche is a savoury tart made with a flaky pastry crust, eggs, creamy Boursin cheese, and some additional herbs and spices.
Either! Frozen shortcrust pastry works perfectly. Homemade pastry is also delicious and adds extra flakiness, it’s also much easier to make then you’d think.
Blind-bake the crust before adding the filling. This means you bake the crust until it’s almost done, and then you add the filling, and then finish baking until the filling is set and the edges of the crust are golden brown.
Pair it with a fresh salad, roasted vegetables, or a light soup for a complete meal. It’s also great for brunch or entertaining.
Yes! Bake the quiche, cool, then store in the fridge for up to 3 days. Reheat slices in the oven or microwave before serving. Alternatively, you can prepare the pie dough ahead of time, and then assemble and bake the day you’re serving it.
Boursin Quiche
Equipment
- 1 9" pie plate
Ingredients
- 1 unbaked pie crust
- 1 shallot, diced
- ¼ cup chives, diced, plus more for garnish
- 3-4 eggs
- 1 cup heavy cream or whole milk
- ½ wheel Boursin shallot & chive cheese, plus more for garnish 75g
- 1 tsp salt
Instructions
- Make your pie crust and let it chill for at least 2 hours. I like to make it the night before.
- Once it's been chilled, roll it out on a lightly floured surface until it's about 12" in diameter. Gently transfer it to a 9" pie plate. If you have lots of excess dough around the edges, trim a little off, but I like to have about an inch over hang.
- Fold the excess dough underneath itself to make a thick edge. Use your fingers to flute the edges of your pie crust, return to the fridge to chill for 30 minutes.
- Preheat oven to 375 °F
- Partially blind bake your crust: line the pie with parchment paper and fill with pie weights, beans, or rice. Ensure they are evenly distributed. Bake for 15 minutes. Remove from the oven and remove the parchment paper and weights. Dock the bottom of the pie crust by poking with a fork. Return the pie to the oven and bake for another 6-7 minutes, or until the bottom is no longer shiny, and is slightly brown.
- Reduce the oven to 350 °F
- In a small bowl, add your eggs, cream/milk, shallot, chives and salt. The number of eggs will depend on how deep your pie plate is. Use a whisk to beat the eggs and ensure everything is well combined.
- Sprinkle pieces of Boursin cheese on the bottom of the pie crust.
- Pour the egg filling over the Boursin.
- Bake for 30-45 minutes, or until the middle of the quiche is set (will depend on how deep your pie plate is/how thick the quiche is).
- Let cool for 10-15 minutes. Garnish with more chives and Boursin.
- Slice and enjoy!
Nutrition
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If we haven’t met yet, hi hello! I’m Bailey, a Registered Dietitian and recipe developer. I offer 1:1 nutrition coaching and cooking classes to help make healthy eating easier. On my blog you can find easy, seasonal, vegetarian recipes! If you try this recipe (or any of my other recipes), leave me a comment with your thoughts!
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Another easy prep meal for a few days.
Another great option if you want to go meatless.
Perfect with a salad.
Definitely delicious and simple.
Another easy prep meal for a few days.
Another great option if you want to go meatless.
Perfect with a salad.