Bushra Griffith
Boursin cheese is a soft, creamy cheese with a variety of flavours and a texture similar to cream cheese. It was developed in 1957 by Francois Boursin, a cheesemaker from Normandy, and is now used in many quiche recipes. The addition of Boursin cheese to a quiche makes it creamy and flavourful. It is a versatile ingredient that can be used in various quiche recipes, such as spinach and Boursin quiche, caramelised fennel and Boursin quiche, and Boursin and bacon quiche.
| Characteristics | Values |
|---|---|
| Type of Cheese | Boursin Cheese |
| Cheese Texture | Soft and creamy |
| Cheese Flavours | Garlic and Fine Herbs, Shallot & Chive |
| Other Ingredients | Eggs, Cream, Meat, Vegetables, Seafood |
| Variations | Spinach and Boursin Cheese, Caramelized Fennel and Boursin, Boursin and Bacon |
| Crust | Pie crust (homemade or store-bought) |
| Baking Time | 25-45 minutes |
| Cooling Time | 10-15 minutes |
| Serving Temperature | Hot or cold |
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What You'll Learn
Boursin cheese and spinach quiche
Boursin cheese is a brand of Gournay cheese with a soft, creamy texture and a variety of flavours. It is a versatile ingredient that can be used in quiches, adding creaminess and flavour to the dish. Here is a recipe for a Boursin cheese and spinach quiche:
Ingredients:
- Boursin cheese
- Spinach
- Thyme
- Shallots
- Heavy cream
- Eggs
- Egg yolks
- Salt
- Pepper
- Nutmeg
- Cayenne
- Pie dough/pastry
Method:
- If making your own pie crust, roll out the dough and fit it into a 9" springform or removable bottom tart pan.
- Chill the dough in the freezer for about 20 minutes.
- Line the pan with beans, rice, or pie weights, and blind bake the pie shell at 375 degrees Fahrenheit for 20-25 minutes, or until golden.
- In a bowl, mix the spinach, shallots, cream, eggs, egg yolks, salt, pepper, nutmeg, and cayenne.
- Add in the crumbled Boursin cheese and chopped thyme, and mix well.
- Pour the mixture into the baked pie shell.
- Bake the quiche for 40-45 minutes at 375 degrees Fahrenheit, or until the filling is puffed and barely wobbles.
- Transfer the quiche to a cooling rack and let it rest for 30-35 minutes before serving.
This Boursin cheese and spinach quiche can be served warm or at room temperature and is perfect for breakfast, lunch, or dinner. The creamy Boursin cheese and the flaky pastry crust create a delicious combination of textures and flavours.
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Boursin cheese and bacon quiche
Ingredients
- Boursin cheese (one 5.2-ounce package)
- Bacon
- Chives (optional)
- Eggs
- Heavy cream
- Salt
- Pepper
- Pie crust (store-bought or homemade)
Method
- Dice the bacon and cook until crispy.
- Prepare the pie crust. If using a store-bought crust, follow the package instructions. If making your own, roll out the dough and fit it into a 9-inch springform or removable bottom tart pan. Chill the dough in the freezer for about 20 minutes.
- Line the tart pan with parchment paper and fill it with pie weights, beans, or rice. Blind bake the crust for 13-15 minutes at 350°F (180°C) until golden brown.
- In a medium bowl, mix the eggs, heavy cream, salt, and pepper. You can also add some crumbled Boursin cheese and chopped chives to the mixture if desired.
- Fill the pie crust with the diced bacon, leaving some space at the top as the egg custard will rise during baking.
- Pour the egg mixture over the bacon, filling the crust just below the top.
- Bake the quiche for 45-50 minutes at 350°F (180°C) until the center is set but slightly jiggly, and the edges are golden brown.
- Let the quiche cool for 5-10 minutes before serving.
Tips
- The Boursin cheese will not brown like other cheeses, so keep an eye on the eggs to know when the quiche is done.
- For a crispy crust, pre-bake the dough and fill the quiche just below the top to avoid spilling.
- If you like your quiche extra creamy, use whole milk or half-and-half instead of regular milk.
- You can also add other ingredients like vegetables or different types of cheese to customize your quiche.
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Caramelized fennel and Boursin cheese quiche
Boursin cheese is a versatile ingredient that can be used in a variety of quiche recipes. One such recipe is Caramelized Fennel and Boursin Cheese Quiche, a savoury and indulgent dish perfect for breakfast or brunch.
To make this quiche, you will need to prepare a pie crust. You can make your own dough from scratch, using a recipe of your choice, or use a store-bought option. For a homemade dough, combine flour, very cold butter, and possibly water, until you get a solid, dough-like mixture. Then, roll out the dough and fit it into a 9" springform or removable bottom tart pan. Chill the dough in the freezer for about 20 minutes. After that, line the pan with beans, rice, or pie weights, and blind bake the pie shell for 20-25 minutes in a preheated oven at 375 degrees Fahrenheit, or until golden.
Next, prepare the caramelized fennel. Cut the fennel bulb into thin slices, and cook them in a pan with some butter or oil until they are soft and golden brown. You can also add sliced onions to caramelize with the fennel for extra flavour. Once the fennel and onions are caramelized, let them cool slightly.
In a separate bowl, prepare the egg mixture. Whisk together four large eggs, two egg yolks, and one and a half cups of heavy cream. Season the mixture with salt and pepper, and perhaps some fresh or dried herbs, such as thyme or chives.
Now, it's time to assemble the quiche. Spread the caramelized fennel and onions (if using) onto the cooled pie crust. Pour in the egg mixture, making sure it fills the crust evenly. Dot the eggs with Boursin cheese, crumbling the cheese with your fingers or a fork. You can use as much or as little cheese as you like, depending on your preference.
Bake the quiche at 375 degrees Fahrenheit for 25 minutes, checking for doneness. The quiche is ready when the centre is set and doesn't jiggle. The top should be golden brown, and the filling should be puffed up. If the quiche is browning too quickly, you can cover it with foil and continue baking until the centre is set.
Once the quiche is baked, let it cool for a few minutes before slicing and serving. Garnish with fennel fronds for a beautiful presentation. This quiche is best served warm, but it can also be enjoyed at room temperature.
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Boursin cheese quiche with a homemade crust
Ingredients:
- Boursin cheese (3/4 of the wheel)
- Chives
- Shallot
- 3-4 eggs
- Cream or whole milk
- Salt
- Black pepper
- Nutmeg
- Cayenne
- Thyme
- Pie crust (homemade or store-bought)
Method:
To make the crust, follow your favourite pastry dough recipe and let it chill for at least 2 hours. Roll it out on a lightly floured surface until it's about 12" in diameter. Gently transfer it to a 9" pie plate. Trim off any excess dough around the edges, leaving about an inch overhang. Fold the excess dough underneath itself to make a thick edge and flute the edges with your fingers. Return the crust to the fridge to chill for 30 minutes.
For the filling, heat olive oil in a skillet and add in the sliced shallots. Cook until wilted (about 1 minute). Add in the spinach and cook until wilted (about another minute). Transfer the mixture to a bowl and let it cool. Add in the cream, eggs, egg yolks, salt, pepper, nutmeg, and cayenne. Whisk until well combined.
Preheat the oven to 375°F. Sprinkle the crumbled Boursin cheese and chopped thyme on top of the chilled pie crust. Pour the egg filling over the cheese and bake for 30-45 minutes, or until the middle of the quiche is set. Let the quiche cool for 10-15 minutes, then garnish with more chives and Boursin.
Tips:
- Boursin cheese is the key ingredient in this recipe and shouldn't be substituted.
- The type of egg doesn't matter, but use large eggs.
- Heavy cream is preferred over milk or half-and-half for a richer, less dense texture.
- The quiche is done when the egg puffs up like a souffle and stays that way when removed from the heat.
- The baked quiche should rest for 30-35 minutes to further set.
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Boursin cheese quiche with a store-bought crust
Boursin cheese is a soft, creamy cheese with a range of flavours that can be used to make a delicious quiche. Here is a recipe for a Boursin cheese quiche with a store-bought crust:
Ingredients:
- Store-bought pie crust
- Boursin cheese (any flavour, but shallot & chive is recommended)
- Eggs (3-4, depending on the depth of your pie plate)
- Heavy cream (or whole milk)
- Chives
- Salt and pepper, to taste
- Optional: chopped vegetables of your choice (e.g. spinach, caramelised onions, fennel, shallots, or thyme)
Method:
- Prepare your store-bought pie crust by rolling it out and fitting it into a 9" springform or removable bottom tart pan.
- Chill the crust in the freezer for about 20 minutes.
- Preheat your oven to 375 degrees Fahrenheit.
- Line the tart pan with beans, rice, or pie weights, and blind bake the crust for 20-25 minutes, or until golden.
- In a medium bowl, mix the eggs, cream, and Boursin cheese with a fork. The mixture will be lumpy, but this won't affect the final result.
- Season the mixture with salt and pepper, and add any optional chopped vegetables or herbs.
- Pour the quiche mixture into the baked crust.
- Bake for 25-45 minutes, or until the filling has puffed and the centre is barely wobbly. The baking time will depend on the depth of your pie plate.
- Let the quiche cool for 10-15 minutes before slicing and serving.
- Garnish with additional Boursin cheese and chives, if desired.
This quiche can be served warm or at room temperature and is perfect for breakfast, lunch, or dinner. Enjoy!
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Frequently asked questions
Boursin is a brand of Gournay cheese. It was first developed in 1957 by Francois Boursin, a cheesemaker from Normandy. It is a soft, creamy cheese that comes in a variety of flavours.
The flavour of Boursin cheese you use is up to your preference. Common flavours used in quiche recipes include garlic and fine herbs, shallot and chive, and three pepper.
This depends on the size of your quiche. A larger quiche will require more cheese. As a general guideline, one recipe suggests using three-quarters of a wheel of Boursin cheese for a standard-sized quiche.
Boursin cheese should be added to the quiche before baking. Sprinkle the cheese on top of your pie crust and then pour your egg filling over the cheese.
The baking time for a quiche with Boursin cheese can vary depending on the recipe and the depth of your pie plate. Most recipes suggest baking for around 30 to 45 minutes, or until the filling is set and the centre is no longer jiggly.
