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Broccoli Prosciutto Boursin Quiche

Broccoli Prosciutto Boursin Quiche

Francoise
A gourmet and balanced quiche that is easy to make for any occasion!
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine French
Servings 4 people

Ingredients
  

Homemade Olive Oil Crust:

  • 250 g all-purpose four
  • ¼ teaspoon salt
  • ½ teaspoon Turmeric (optional)
  • 60 ml olive oil
  • 60 ml water

To make the quiche:

  • 300 g broccoli florets frozen
  • 3 thin slices Prosciutto cut crosswise into strips
  • 100 g Boursin Garlic and fine herbs
  • 2 eggs
  • 150 ml milk
  • 50 ml heavy whipping cream
  • 1 pinch nutmeg
  • salt
  • pepper
  • ¼ cup parmesan or Pecorino Romano grated

Instructions
 

  • Lightly grease a tart pan (11-inch).

To make the homemade Olive Oil Pie Crust:

  • In a food processor, add the flour, salt, and Turmeric or Herbs de Provence. Pulse it to sift.
  • Pour the olive oil and water in and pulse a few times until the mixture just barely forms a dough.
    Olive Oil Pie Crust made in a food processor
  • Lightly flour a flat surface and a rolling pin. Roll out the dough and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge until ready to use.
  • Preheat oven at 400 F.

To make the quiche filling:

  • In a sauté pan on medium heat, add some olive oil. When hot, add the broccoli. Cook until softened.
  • Put the Boursin in a small bowl and mash it with a fork.
  • In another medium bowl, add the eggs, milk, cream, and mashed Boursin. Add a pinch of salt, pepper, and nutmeg. Mix well everything with a fork. Set aside.
    Mix of egg, cream, milk and Boursin to make the Broccoli Prosciutto Boursin Quiche
  • Take your tart pan from the fridge. Sprinkle grated parmesan all over the bottom. Put the broccoli florets evenly. Distribute pieces of Prosciutto all around the tart.
    Broccoli Prosciutto Boursin Quiche
  • Pour the egg mixture all over the tart.
    Broccoli Prosciutto Boursin Quiche
  • Bake at 400 F for about 25-30 minutes or until lightly brown.
  • Let cool for about 5-10 min before cutting.
Keyword brunch quiche, olive pie crust, quiche, vegetable quiche
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