Prosciutto and Broccoli Quiche with Boursin

Quiche is a classic and popular main dish that French people enjoy to have on rotation during the week, for brunch, or even picnic. You can also find them easily on the menu of any Brasserie, Café Restaurant, or bakery.

Olive Oil Crust:
all-purpose flour, unbleached (250 g)
¼ tsp. sea salt
½ tsp. turmeric, optional
extra-virgin olive oil (60 mL)
water (60 mL)

Quiche:
broccoli florets, frozen (300 g)
3 thin slices Prosciutto, cut crosswise into strips
Boursin garlic and fine herbs cheese (100 g)
2 eggs
milk (150 mL)
heavy whipping cream (50 mL)
1 pinch ground nutmeg
sea salt
black pepper, freshly ground
¼ cup Parmesan or Pecorino Romano, freshly grated

Preheat oven at 400°F (200°C/180°C fan, Gas Mark 6). Lightly grease an 11" tart pan.

Make the Olive Oil Pie Crust:
In a food processor, add the flour, salt, and Turmeric or Herbs de Provence. Pulse it to sift.

Lightly flour a flat surface and a rolling pin. Roll out the dough and precisely fit it in a tart pan (11"). Poke the dough all over with a fork. Then put the pie in the fridge until ready to use.

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.

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.

Pour the egg mixture evenly all over the tart.

Bake for about 25-30 minutes or until lightly brown.

Let cool for about 5-10 minutes before cutting.