Roquefort Cream Quiche

READY IN: 35mins
Recipe by AmandaInOz

From the SMEG cookbook.

Top Review by twissis

As the heart & soul of this recipe is the filling, I thot you would not mind if I made it in pre-baked mini-tartlet shells to accompany a starter soup + the salad course of a dinner party Sat nite. They were so easy to make & yummy, fit well into a blue cheese theme goin on in 2 other recipes, were very well-received, & provided finger-food & texture to the group. They are best if served the same dy as made as they lose crispness by the 2nd dy, but a pre-baked pastry crust might correct this & I will try that next time. Thx for sharing this tasty recipe w/us. :-)

Ingredients Nutrition

  • 1 (10 inch) pastry crust, pre-baked
  • Roquefort Cream Filling

  • 6 ounces cream cheese
  • 3 ounces Roquefort cheese
  • 2 tablespoons butter, softened
  • 3 eggs, well beaten
  • 1 14 cups cream
  • 1 tablespoon butter, melted
  • 1 tablespoon parsley, finely chopped
  • 2 teaspoons chives, finely chopped
  • salt & freshly ground black pepper, to taste

Directions

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

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