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Quiche au Roquefort
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What Can I Bring?
Perfect for: potluck lunches, easy dinners, brunches.
Make and take: A quiche is ideal because you can bake it in a disposable pie tin and transport. They are also good warm, at room temperature or cold.
Serving suggestions: green salad, soup, breakfast foods.
Made famous by: Joelle Spain of Atlanta, who is originally from Belgium. It is a very cheesy -- as opposed to eggy -- version of quiche. Blue cheese fans will love it. "Some people will look at the name of the dish and think this is just too uppity for a potluck dish, " Spain wrote. "But no, no, no; appearances are deceiving. Don't listen and give it a try. I'll bet that, just like every single one of my friends, you'll get hooked."
Hands on time: 10 minutes Total time: 45 minutes Serves: 10
Ingredients:
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1 9-inch pie crust in aluminum tin
7 ounces Roquefort cheese
4 ounces cream cheese, room temperature
2/3 cup heavy cream
2 eggs, beaten
Freshly grated pepper
Pinch of cayenne pepper
2 tablespoons minced chives
Instructions:
Preheat oven to 400 degrees. Prepare crust (if necessary) and set aside. In a large bowl, combine Roquefort cheese, cream cheese and heavy cream. Add the eggs, pepper, cayenne and chives and combine until well-mixed. Pour into the prepared pie crust and bake for 30 minutes, until the center is set. Remove from oven and let it rest for at least 5 minutes before serving. Can be served warm, at room temperature or cold.
Notes:
Tip: For the pie crust, you can use homemade, frozen or (as Spain prefers) the refrigerated Pillsbury crusts. If you can't find Roquefort blue cheese, then substitute Gorgonzola or Amish blue cheese crumbles.
Nutrition:
Per serving: 227 calories (percent of calories from fat, 71), 7 grams protein, 9 grams carbohydrates, trace fiber, 18 grams fat (9 grams saturated), 76 milligrams cholesterol, 522 milligrams sodium.
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