Spinach Boursin Quiche (Printer-Friendly Version)
# Shopping List:
→ For the crust
01 -
One ready-made shortcrust or puff pastry
02 -
200g fresh or frozen spinach
03 -
150g Boursin cheese with garlic and herbs
→ For the filling
04 -
Three eggs
05 -
200ml heavy cream
06 -
100ml milk
07 -
50g grated cheese (optional)
08 -
A pinch of nutmeg
09 -
Salt and pepper to taste
# Let's Cook:
01 -
Preheat the oven to 180°C. Roll out the pastry into a tart pan, poke holes in the bottom, and pre-bake for about 5 minutes if you'd like.
02 -
If you're using fresh spinach, sauté it in a pan. For frozen spinach, thaw it completely. Either way, make sure you drain it well to remove excess water.
03 -
Whisk the eggs, cream, and milk together. Break the Boursin into chunks and mix it in. Add the nutmeg, salt, and pepper.
04 -
Spread the spinach evenly over the crust, pour the filling on top, and sprinkle with grated cheese. Bake for 30-35 minutes until the quiche is golden and set.
# Cook's Tips:
01 -
You can serve this hot or cold.
02 -
Best kept in the fridge for no more than 2-3 days.
03 -
Don't skip draining the spinach thoroughly—it really matters!