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Flaky Boursin Cheese Spinach Quiche

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A cozy brunch quiche featuring a flaky buttery crust filled with creamy, herbaceous Boursin cheese and fresh spinach. Perfect for lazy Sundays or holiday gatherings.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour, sifted
  • 8 tbsp (113 g) cold unsalted butter, cut into small cubes
  • 3–4 tbsp ice water
  • 1/4 tsp salt
  • 5 cups (about 150 g) fresh spinach, washed and roughly chopped
  • 6 oz (170 g) Boursin cheese (Garlic & Herb flavor), softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg

Instructions

  1. Make the crust: In a medium bowl, mix 1 1/4 cups sifted flour with 1/4 tsp salt. Add cold butter cubes and work into flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Add ice water 1 tablespoon at a time, tossing gently until dough just comes together when pressed.
  3. Shape dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  4. While dough chills, heat a skillet over medium heat and add chopped spinach. Cook until wilted and most moisture evaporates, about 3-4 minutes. Cool slightly and squeeze out excess water.
  5. Preheat oven to 375°F (190°C).
  6. Roll chilled dough on lightly floured surface into a 12-inch circle. Transfer to 9-inch tart pan, pressing into sides and trimming overhang to about 1/2 inch. Chill crust in fridge for 10 minutes.
  7. Blind bake crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 5 minutes until crust starts to turn golden.
  8. Mix filling: In large bowl, whisk 4 eggs and 1 cup heavy cream until smooth. Stir in softened Boursin cheese until combined. Fold in cooked spinach, Parmesan, nutmeg, salt, and pepper.
  9. Pour filling into partially baked crust and smooth top gently.
  10. Bake at 375°F (190°C) for 35-40 minutes until custard is set and top is lightly golden. Center should wobble slightly but not be liquid.
  11. Cool quiche for at least 15 minutes before slicing.

Notes

Keep butter and water cold when making crust to ensure flakiness. Do not overwork dough to avoid toughness. Wilt spinach well and squeeze out moisture to prevent soggy filling. Blind bake crust to keep base crisp. Use room temperature eggs and cream for smooth custard. Tent crust edges with foil if browning too quickly. Let quiche cool before slicing for cleaner cuts.

Nutrition

Keywords: quiche, Boursin cheese, spinach, brunch, flaky crust, savory pie, herb cheese, cozy brunch

Find it online: https://magnetmeal.com/flaky-boursin-cheese-spinach-quiche-recipe-perfect-for-cozy-brunches/