Boursin quiche

Boursin quiche

For Boursin Quiche you can also use other very creamy herb fresh cheese. Mix flour with salt. Knead the margarine and water under the dough. Cover the dough and chill for approx. 30 minutes. Preheat oven to 200°. Roll out the shortcrust pastry on a slightly floured work surface so that the pastry is slightly larger than a 24 quiche or springform tin. Place the dough in the pan. Form a small edge at the same time. Prick the dough several times with a fork and sprinkle with half of the grated Emmentaler. Mix Boursin with eggs, cream, milk and finely chopped chives. Chop the black olives and mix them together with the diced tomatoes into the Boursin cream. Season with pepper, salt and Wochester sauce. Spread the Boursin mixture on the dough and sprinkle with the remaining grated Emmentaler. Slide the Boursin Quiche onto the lowest shelf and bake for approx. 40 minutes at 200°.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
507 kcal
28 g
15 g
39 g

(C)opyright by Marions Kochbuch