Thursday, May 5, 2011

Boursin and Spinach Quiche

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I have been wanting to make this forever.  I can’t remember where I saw this originally but I liked the idea of making a quiche with both spinach and Boursin cheese so much that I made up my own recipe when I couldn’t find the original one I saw earlier.  I haven’t made a quiche in  a few years so this really was a treat.

Boursin and Spinach Quiche

1 refrigerator pie crust (I like Pillsbury) Let it sit out at room temperature for a few minutes before you try to put it in your quiche dish to minimize tearing.

1 package of original flavor Garlic and Herb Boursin cheese

1 10 oz. package frozen chopped spinach

3 dashes of Texas Pete Hot Sauce

4 eggs

1 1/2 cups of milk (I used skim)

pinch of nutmeg

1/2 cup shredded cheddar cheese

salt and pepper to taste

Preheat your oven to 375 degrees.  Place your pie crust in you quiche dish and set aside while you mix the other ingredients.

Directions:

Microwave your spinach and then when it is cool, squeeze out as much water as you can out of it.  Break it up into a bowl.  Add the Boursin cheese by using your fingers to break it up into the bowl.  If it is too creamy, use a fork.

Add the four eggs, the milk, salt and pepper, nutmeg, and Texas Pete Hot Sauce and mix well with a fork.  Pour into your quiche pie shell.  Bake for 15 minutes at 375 degrees and then reduce the temperature to 325 degree and continue baking for another 30 minutes.

Check with a cake tester to make sure the center of your quiche is firm before you take it out of the oven.  About half way through baking, check to make sure the edges of your crust are not browning too much.  If they are, cover the edges with some foil strips.

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So here is a photo of some of your ingredients and here it is ready to go into the oven.

I did not prebake my pie crust.  Next time I think I will because although the sides of the crust were nice and flaky, the bottom was not.  Simply follow the directions on your refrigerator pie crust box to bake the crust off in advance. 

I know that most quiche recipes call for cream but I have always used skim milk and have had good results.  A quiche made with cream is a little too “heavy” for me and I like the lighter taste I get from the skim milk.  But feel free to use whatever milk you have or even cream.    Also, I mixed in 1/2 cup of cheddar cheese because I like the color it gives the quiche.  Adds more flavor too.   I couldn’t really even taste the Texas Pete in the finished quiche so next time I might double the amount.  If you like a little heat too go ahead and add a few extra squirts.  But not too much that you overpower the flavor of the Boursin cheese.  Adds to the color of the finished product too.  You could also make this a bit heartier by adding some chopped up ham or bacon too.

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Smells wonderful while it is in the oven and while it is cooling too.  You can also make and bake this one ahead and it freezes well.

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And because I am such a tomato freak, I cut up a couple of Campari tomatoes and scatter them across the top.  This was delicious!!

If you are a quiche lover you might want to give this one a try.  Enjoy!

7 comments:

Stacey said...

I make a similar quiche but with a little cheddar and mozarella. I will absolutly try this. Even my picky son will love it. :)

Happier Than a Pig in Mud said...

Looks beautiful! I love spinach and need to eat more of it:@)

The enchanted home said...

I am so copying and printing this right now...I LOVE spinach quiche, and that looks mouth watering good and with those juicy ripe tomatoes...yummy!! Thanks for sharing the recipe...

Kim @ Savvy Southern Style said...

This looks wonderful. I love quiche. I will have to try this.

Snappy Di said...

that. looks. so good.

And Hubby is a tomato freak so he may just love that!

DI

Donna~One Simple Country Girl said...

Yummo! This looks delicious! Thanks for the recipe.

The Sabbatical Chef said...

I can't wait to try this! It sounds wonderful and I love the tomatoes you put on top of yours. A little tomato and vinaigrette salad would be very good.
Merci!