Homemade Spinach Boursin Quiche (Print Version)
# Ingredients:
→ For the crust
01 -
1 sheet of shortcrust or puff pastry
02 -
200g of fresh or frozen spinach
03 -
150g of herb and garlic Boursin cheese
→ For the filling
04 -
3 eggs
05 -
200ml of heavy cream
06 -
100ml of milk
07 -
50g of grated cheese (optional)
08 -
A dash of ground nutmeg
09 -
Salt and pepper for seasoning
# Instructions:
01 -
Heat up your oven to 180°C. Roll the pastry out into a tart tin, poke the base with a fork, and prebake it for 5 minutes if you want.
02 -
If you're using fresh spinach, cook it in a skillet until wilted. For frozen spinach, defrost it. Either way, make sure you squeeze out as much water as you can.
03 -
Whisk together the eggs, cream, and milk. Add the Boursin cheese in chunks, then season it up with nutmeg, salt, and pepper.
04 -
Spread the spinach evenly over the pastry crust, pour the filling over it, then sprinkle the grated cheese on top. Bake it in the oven for 30-35 minutes, or until the quiche is golden and set.
# Notes:
01 -
You can serve it warm or cold
02 -
Keeps well in the fridge for 2-3 days
03 -
Draining the spinach properly is super important