Roquefort quiche | The world of food and cooking

roquefort-quiche-3-4205275Following our recent research and trials with pate brisee and quiches, and powered by enthusiasm coming from Julia Child’s book “Mastering the Art of French Cooking”, trying one of her recipes was more than logical. And, yes, the abundance of fully or semi-baked shells in our kitchen these days is kind of source of inspiration too.

We have weakness for cheese, especially blue cheese, of which we always have some quantities at home, so this particular quiche was right up our way. And there is another reason to prefer this on: it tastes equally good hot from the oven and cold the next day. Paired with a glass of well chilled white wine and small green leaves salad this is one of my favorite weekday dinners. It also can be a delightful appetizer or just the thing to pack for a picnic.


roquefort-quiche-1-4356469Serves: 4 to 6
Prep and baking time: 35 minutes*

85g (3 oz) Roquefort or other blue cheese 170g (6 oz) cottage cheese or cream cheese 30g (1 oz) butter, melted 3 tbsp cream 2 eggs pinch of freshly ground white pepper ½ tbsp chopped fresh chives or spring onion tops

One 20 – 23 cm (8 or 9 inch) partially cooked pastry shell

*Time does not include preparing and semi-baking the pastry shell


Preheat the oven to 190C/375F, setting the rack in the top sectors of the oven.

In a bowl blend blue and cottage cheese, butter and cream with a fork. When the mix is relatively smooth (with lumps not too big), beat in the eggs. Julia Child recommends forcing the mixture through a sieve, but I’m skipping this step – it is good even if it’s not perfectly smooth.   Season to taste and stir in the chives (or spring onion tops).

Place the pastry shell on a baking sheet. Pour the mixture into the pastry shell and bake for 25 to 30 minutes, until the quiche has puffed and top has browned. You can keep it in the turned-off oven with the door slightly open, until ready to serve.

The quiche will stay puffed for about 10 minutes, after which it will sink and will not puff again even if reheated.  Storage: if well wrapped in cling film or in airtight container your quiche will stay good for up to 5 days.

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