Bob Lively writes:
The Roguefort Quiche is originally from Julia Child's Mastering the Art of French Cooking, Vol. 1. It is really simple and something I used to make a lot when I was in law school because it was satisfying and cheap. Here goes:

Ingredients:
(Serves 3)

• 3 oz Roquefort cheese
• 6 oz cream cheese
• 2 tablespoons butter
• 3 tablespoons heavy cream
• 3 eggs
• Salt and pepper
• 1 tablespoon chopped chives or green onions
• 1/16 teaspoon cayenne pepper
• 1 8" pie shell, partially baked till starting to color
  Directions:
  (Preparation: 15 Minutes. Cooking: 30-40 minutes)
  1. Have all ingredients at room temperature for smoother blending.
  2. Belnd Roquefort, cream cheese, butter, and heavy cream with a fork.
  3. Beat in 3 eggs.
  4. Add salt and pepper and chives or green onions and cayenne pepper.
  5. Mix well.
  6. Pour mixture into partially cooked pieshell.
  7. Bake in 375 deg ooven for 30-40 minutes until quiche has puffed up and top has browned.

  When I was in law school i used to serve this with a honeydew and spinach salad. The sweetness of the melon offset and complimented the richness of the quiche.
  
  I was too busy getting ready for this dinner or I would have taken pictures. I guess I could take one of my belly as an après-dinner photo. lol

  Contributed by Bob Lively