Raise your hand if you are someone who loves a really good homemade quiche. I am envisioning pretty much everyone reading this post with their hand raised high in the air right now. For all of you quiche lovers out there, today is your lucky day. Because this creamy, luscious, divine, surprisingly light, drop-the-mic delicious Spinach and Boursin Cheese Quiche is going to rock your world. There are five other quiche recipes on the blog. All worthy of competing for your attention. But having been around quiche eating block more than a few times, I have to say, this may be the best quiche I have ever made.
Aside from its' versatility in ingredients, quiche refuses to be pigeonholed into any one meal of the day. Served either warm or at room temperature, it's one of those savory dishes perfect for breakfast, lunch, brunch, or supper.
What is not to love about a creamy eggy custard enhanced with the flavors of shallots, baby spinach, fresh thyme, and Boursin cheese encased in a flaky crust? Or how about one that is essentially foolproof?
If you love making a homemade crust, use your favorite dough recipe when making this Spinach and Boursin Quiche. But my go to when making quiche is a refrigerated, roll-out pie dough. It almost never disappoints, always bakes up beautifully, and makes life easier.
In order to get that crispy crust, the dough is rolled out, fitted in a 9" springform or removable bottom tart pan and chilled in the freezer for 20 minutes. Lining the tart pan with beans (or rice or pie weights), the pie shell blind bakes for 20-25 minutes (or until golden) in a preheated 375 degree (F) oven. Pre-baking the dough not only adds flavor, but helps ensure the dough has a flaky texture.
In spite of having almost a dozen different ceramic and/or porcelain quiche dishes, I used a deep 9" removable bottom tart pan. If you don't' have one, I encourage you to use a springform pan. Some claim the glass/porcelain dishes will create a crisper crust as well as make for a great table presentation. Others consider using them blasphemous, citing a springform or removable bottom tart pans make for a more impressive presentation.
A thinly sliced shallot and rough chopped baby spinach are sautéed in olive oil just until wilted. Once cooled the eggs, egg yolks, heavy cream, sea salt, cayenne pepper, black pepper, and nutmeg are mixed in. Last to get blended in are the freshly chopped thyme and crumbled Boursin Cheese. Then the entire mixture is poured into a slightly cooled partially baked crust. I have used both metal and ceramic pans when making quiche, but after making this Spinach and Boursin Cheese Quiche, I think I have come around to the use of a springform or removable bottom tart pan way of thinking.
The luscious custardy texture of the quiche has everything to do with the egg to cream ratio. Four large eggs, two egg yolks, and one and a half cups of heavy cream created the custard of my quiche loving dreams. Don't be tempted to replace the cream with half and half or milk because you want to reduce the calories. The texture and flavor will not be the same. Just sayin'.
Allowing the baked quiche to rest for 30 to 35 minutes after it has baked allows it to further set up. And it sliced up beautifully!
Any leftovers will keep well in the refrigerator for several days. A slice reheated in the microwave tasted the same as it did the day it was made.
The recipe for this Spinach and Boursin Cheese Quiche is one of those dishes you want to memorize as it should become one of your savory breakfast, lunch, brunch or dinner dish staples. Having accessible ingredients available year round, it's a four season quiche. Your egg, cheese, and vegetarian friends will be either asking 'are we having that quiche' or 'can you please make that quiche today?'. I can almost guarantee it will get rave reviews. It's almost unfathomable that something this mouthwatering delicious should be so easy to make (especially if using a refrigerated roll out pie crust).
Recipe
Spinach and Boursin Cheese Quiche
Serves 6-8
Ingredients
1 refrigerated pie crust (See Notes), removed from the refrigerator for at least 10 minutes
1 medium sized shallot, very thinly sliced
2 Tablespoons olive oil
4.3 ounces/120g baby spinach, roughly chopped
1 1/2 cups heavy cream
4 large eggs, room temperature
2 large egg yolks, room temperature
1/2 teaspoon flaky sea salt
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
One 5.2 ounce (150g) package Boursin (garlic and herb) cheese, crumbled
2 Tablespoons chopped fresh thyme
Directions
1. Unroll the pie crust and press it evenly into a 9" springform or removable bottom, deep tart pan. Place in the freezer and let chill for 20 minutes.
2. Preheat oven to 375 degrees (F). Remove chilled crust from the freezer. Place on a baking sheet. Place a piece of parchment paper on top of the dough. Fill with dried beans, rice or pie weights. Baked the crust in the bottom third of the oven for 20-25 minutes or until the sides of the crust are golden brown. Remove from the oven and let cool slightly.
3. Reduce the oven temperature to 350 degrees (F).
4. While the crust is cooling, make the quiche filling. In a medium-large sized non-stick skillet, heat the olive oil. Add in the sliced shallots and cook just until wilted (about 1 minute).
5. Add in the spinach and cook just until the spinach has wilted (about 1 minute). Immediately transfer the spinach/shallot mixture to a large bowl. Let cool.
6. Add in the whipping cream, eggs, egg yolks, sea salt, black pepper, nutmeg, and cayenne to the bowl. Whisk until well combined.
7. Add in the crumbled Boursin cheese and chopped thyme. Mix well.
8. Pour mixture into the partially baked crust.
9. Bake for 40-45 minutes or until the filling has puffed on the edges and center as well as barely wobbles or wobbles just slightly (it will set up as it rests).
10. Transfer the quiche to a cooling rack. Let rest for 30-35 minutes before serving.
11. Remove from the tart or springform pan. Transfer to a platter and serve.
Notes: (1) Recipe inspired by Cheryl Day's Deep-Dish Spinach Quiche as shared in her cookbook "Cheryl Day's Treasury of Southern Baking" (2) I used the Pillsbury Refrigerator Pie Crust to make this quiche.