Boursin Quiche
This Boursin quiche is inspired by the shallot & chive cheese. Packed with flavour, this quiche will be a big hit!
Servings: 6 people
Calories: 494kcal
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
Serving: 1serving | Calories: 494kcal
