Family Best Time >> Food

Soft Roquefort quiche with cream


Ingredients:8 people
  • puff pastry (for a spring form tin 25 to 28 cm in diameter
    350 g
  • eggs (55/60g)
    8
  • double cream
    1 litre
  • Roquefort
    350g
  • nutmeg
    1/2
  • pepper
    1 teaspoon


Preparation:
  • Preparation time:10 minutes
  • Cooking time:35 minutes


Line the mold with the puff pastry.

In a bowl, put the whole eggs, pepper, grated nutmeg and add the cream. Whisk vigorously.

Prick the dough with a fork.

Crumble the Roquefort into the mould, spreading it evenly. Pour over the mixture.

Put in a hot oven on th.6 (180°C) for about 35 minutes. To check for doneness, insert the blade of a knife into the quiche; the blade should come out intact. Then remove from the oven. Consume lukewarm.

Joëlle's point of view:

100 g of smoked ham cut into small cubes and added to the mixture will provide a pleasant "plus". If possible, use as I did, a mold with a removable bottom.