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Recipe Book Contents

Roquefort Quiche

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:

(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
    (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