Roquefort Cream Quiche Recipes

ROQUEFORT OR BLUE CHEESE QUICHE (JULIA CHILD)

Steps:

• To partly bake the pastry shell:
• Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• For the filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Beat cheese, butter and cream with a fork, then beat in the eggs.
• Force the mixture through a sieve, to get rid of the lumps.
• Season to taste and stir in the chives or green onion tops.
• Pour into pastry shell.
• Bake 25-30 minutes or til puffed and browned.

ROQUEFORT CREAM QUICHE

Steps:

• Preheat oven to 265°F.
• In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
• Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
• Season to taste with salt and pepper.
• FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
• Serve hot, lukewarm or cold, cut in wedges.

SPINACH, ROQUEFORT AND WALNUT QUICHE

Steps:

• Pre-heat oven to 210°C.
• Line tart pan or pie pan with pastry or shell.
• Prick the bottom with a fork several times.
• Whisk the eggs in a large bowl.
• Add the sour cream, and pepper and combine well.
• Crumble in the roquefort and continue to whisk until the cheese has broken up.
• You will, however, still have some distinct lumps of it.
• Place the spinach in the bottom of the tart pan.
• Sprinkle the walnuts evenly over the spinach.
• Pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible.
• Bake 25-30 minutes, or until quiche has set and top is nicely browned.