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Ham and Boursin quiche with quail eggs

Name: Ham and Boursin quiche with quail eggs
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: Serves 6-8
Cuisine: French recipes
Ingredients: 25g butter; 1 bunch spring onions, trimmed and thinly sliced; 150g pack Garlic & Herbs Boursin cheese; 3 large free-range hen’s eggs; 300ml crème fraîche; 20g chives, chopped; 100g air-dried ham, such as French bayonne or Italian parma; 12 fresh (uncooked) quail eggs; 25g comté cheese, coarsely grated; You’ll also need…; 1 quantity https://www.deliciousmagazine.co.uk/recipes/quiche-lorraine/shortcrust pastry; 23cm x 4cm deep fluted tart tin or flan tin, lightly greased with butter

By: Debbie Major

Published: 7 Nov 18
Updated: 18 Mar 24

Debbie Major puts a clever twist on quiche Lorraine with this recipe using Boursin, quail eggs and chives. Serve with a simple green salad for an elegant lunch.

Easy
August 2018

Test kitchen approved

Serves 6-8
Hands-on time 40 min, oven time 45-55 min, plus chilling

Debbie Major puts a clever twist on quiche Lorraine with this recipe using Boursin, quail eggs and chives. Serve with a simple green salad for an elegant lunch.

Nutrition: per serving

Calories: 594kcals
Fat: 47.9g (26.6g saturated)
Protein: 18.3g
Carbohydrates: 21.6g (2.3g sugars)
Fibre: 1.3g
Salt: 1.5g

For 8

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Ingredients

25g butter
1 bunch spring onions, trimmed and thinly sliced
150g pack Garlic & Herbs Boursin cheese
3 large free-range hen’s eggs
300ml crème fraîche
20g chives, chopped
100g air-dried ham, such as French bayonne or Italian parma
12 fresh (uncooked) quail eggs
25g comté cheese, coarsely grated

You’ll also need…

1 quantity shortcrust pastry
23cm x 4cm deep fluted tart tin or flan tin, lightly greased with butter

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Method

Make the pastry, line the tart or flan tin and bake the pastry case exactly as in the master recipe.
While the pastry case is baking, make the filling. Melt the butter in a frying pan, add the spring onions and cook gently for 2 minutes until just softened. Remove from the heat and leave to cool slightly.
Crumble the Boursin cheese into a mixing bowl, crack in one of the hen’s eggs and mash together with the cheese until smooth. Add the remaining hen’s eggs and the crème fraîche, then beat with a fork until smooth. Stir in the spring onions and three quarters of the chopped chives.

Shred the air-dried ham into small pieces, scatter them over the base of the pastry case, then pour over the egg mixture. Crack the quail eggs over the top of the quiche, then scatter over the 25g grated cheese and the rest of the chives. Bake for 25-30 minutes until lightly set and golden. Leave to rest for 5-10 minutes before removing the quiche from the tin. Cut into wedges to serve.

Recipe from August 2018 Issue

Nutrition

For 8

Nutrition: per serving

Calories: 594kcals
Fat: 47.9g (26.6g saturated)
Protein: 18.3g
Carbohydrates: 21.6g (2.3g sugars)
Fibre: 1.3g
Salt: 1.5g

delicious. tips

Bake the pastry case up to 2 days ahead and keep in an airtight container.
The finished quiche will keep for a day or two, well wrapped in the fridge. Bring back to room temperature or warm through in a medium oven before serving.