ReceptnaptárQuiche au roquefort et noix (Roquefort and walnut quiche)
The Roquefort and walnut quiche is a first course for lovers of French cheese: strong blue-cheese, creamy filling with crunchy walnuts. Adding pear gives a sweet contrast. Ideal with a salad and a glass of wine.
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Ingredients
Method
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- Quickly knead the pastry ingredients and rest in the fridge, wrapped, for 30 minutes.
- Preheat the oven to 190 °C (fan oven 175 °C). Roll out the pastry, line a 24 cm tart tin, prick with a fork and blind-bake with parchment and dried beans for 12 minutes.
- Remove the paper and beans and bake 5 more minutes.
- Whisk the eggs with the cream, milk, nutmeg and pepper (little or no salt, since Roquefort is salty).
- Scatter most of the Roquefort and the walnuts (and pear slices if using) over the pastry, pour over the egg mixture and top with the remaining cheese.
- Bake at 180 °C for 30-35 minutes until set and golden. Rest 10 minutes before slicing.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Blind-bake the pastry.
- Roquefort is salty, so don't add salt.
- Pear or fig adds a sweet contrast.
- Good warm or lukewarm.
Frequently asked questions
Instead of Roquefort?
Gorgonzola or another blue cheese.
Can it be frozen?
Yes, sliced, for 2 months.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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