Creamed Roquefort Quiche Veg
HT CD MC French
4 Hot Cold Vegetarian Main Course
Large Eggs, beaten
fl.oz. Single Cream
tbsp Fresh Parsley, chopped
teasp Fresh Chives, chopped
Ground Black Pepper
Heat the oven to 200C, 40OF, Gas mark 6. Grease an 18 cm /7 inch flan tin.
out the pastry and line the tin. Line the pastry case with greaseproof paper
beans to bake blind for 10 minutes.
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.
Meanwhile, place the cream cheese into a mixing bowl, together with the Roquefort and softened
and beat with a wooden spoon or mash with a fork until well blended.
the beaten eggs and cream and mix thoroughly, then stir in the herbs and season
generously with freshly ground black pepper.
Pour the cheese mixture into the pastry case, smoothing it evenly. Bake the
for 25-30 minute, until the filling is a light golden brown.
lukewarm, or cold, garnished with a sprig of parsley or watercress.
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