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Judy Cassou's Quiche au Boursin |
Contributed by Lynn Apple. |
Ingredients |
|
I jar of marinated artichoke hearts (drained & cut into smaller pieces) sun dried tomatoes in oil (drained & cut into smaller pieces) 1package of Boursin cheese at room temperature ( the brand Tartare is also fine) 3 eggs slightly beaten 200 ml of crème fraîche (plain yogurt also works) 2 teaspoons Worcestershire sauce 1 pastry crust |
Method |
Line a quiche pan with pastry. Drain artichoke hearts and cut into bite sized pieces. Arrange on pastry. Place drained tomatoes between artichokes. In a small bowl mash softened Boursin until it is smooth. Add crème fraîche, Worcestershire sauce, eggs & mix well. Pour this mixture over the hearts & tomatoes. Bake at 350-375°F (180°-190°C) for 30-45 minutes...or until crust is golden. Serve warm or at room temperature. |