Boursin Quiche

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5 from 3 votes

This Boursin quiche is inspired by the shallot & chive cheese. Packed with flavour, this quiche will be a big hit!

Prep Time10

Cook Time1 10

Chilling Time2

Total Time3 20

Course: dinner, Main Course

Cuisine: American

Servings: people

Calories: 302kcal

Author: Bailey Franklyn

Equipment

1 9" pie plate

Ingredients

Pie Crust

300 g all-purpose flour
150 g butter, cold, cubed
3 g salt
100 g water, cold

Filling

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 teaspoon salt

Instructions

Make Pie Crust

Mix flour and salt in a medium sized bowl.
Add in the butter. Cut into small pieces, and then use your hands to rub into the flour mixture until the butter is well combined and in pea-sized pieces.*
Add in your ice water. Mix until your dough forms a ball, but do not overwork.
Shape into a disc, wrap tightly in plastic wrap. Chill in the fridge for at least one hour.
Once your dough has 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 since it may shrink a little during baking.
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 15-20 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 7-8 minutes, or until the bottom is no longer shiny, and is beginning to brown.

Make filling

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. Use about 75% of amount for the recipe.
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 the remaining Boursin.
Slice and enjoy!

Notes

PIE CRUST: your butter needs to be very cold. If your house is warm, or your hands are very warm you can grate your butter using a cold box grater, or you could use a food processor.

MAKE AHEAD: you can blind bake your pie crust ahead of time (1-2 days in advance). Do up to and including step 8. Let your pie curst cool completely, then wrap tightly in plastic wrap, and store at room temperature. When you're ready to make the quiche, resume from step 1 under 'make your filling'.

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