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Creamed Roquefort Quiche  Veg   HT    CD  MC    French  60mins


Serve 4    Hot   Cold Vegetarian   Main Course    France  Europe



200g/7oz Shortcrust Pastry

100g/4oz Cream Cheese

75g/3oz Roquefort Cheese

25g/1oz Butter

2 Large Eggs, beaten

240ml/8 fl.oz. Single Cream

1 tbsp Fresh Parsley, chopped

2 teasp Fresh Chives, chopped

Freshly Ground Black Pepper




1. Heat the oven to 200C, 40OF, Gas mark 6. Grease an 18 cm /7 inch flan tin. Roll out the pastry and line the tin. Line the pastry case with greaseproof paper and beans to bake blind for 10 minutes. 


2. Reduce the oven to 180C, 350F,  Gas mark 4,  remove the baking beans and greaseproof paper and bake the case for a further  10 minutes.


3. Meanwhile, place the cream cheese into a mixing bowl, together with the Roquefort and softened butter and beat with a wooden spoon or mash with a fork until well blended.  


4. Add the beaten eggs and cream and mix thoroughly, then stir in the herbs and season generously with freshly ground black pepper.


5. Pour the cheese mixture into the pastry case, smoothing it evenly. Bake the quiche for 25-30 minute, until the filling is a light golden brown. 


Serve hot, lukewarm, or cold, garnished with a sprig of parsley or watercress.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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