In a French cafe, looking at Notre Dame in the distance, I ordered the quiche of the day, totally unexpecting for it to be one of the best things I’ve eaten. Blue cheese, or Roquefort, never really was my thing; I always thought that the taste was way too overpowering. But it appears that my taste buds are changing because when I got a taste of this Roquefort quiche, I had to recreate it when I got home. It was so creamy and savory; UGH, it was terrific. I made my own pastry crust, but you can always use pre-made crust from the store. La Cuisine d’Annie helped me with bringing this French classic back home.
Here’s a beautiful picture of that meal we had, ft. the quiche, escargot, and some frois gras so you really get the whole vibe.
- 1 1/2 Cups Flour, 200g
- 1/2 Cup Butter, 100g, cut into small cubes
- Pinch of salt
- 1/2 Cup water
- 30g Flour
- 30g Butter
- 2 Cups Milk
- 1 Tsp Nutmeg
- 5 oz, 150g Roquefort/Blue Cheese
- 1 Egg
- Salt & Pepper
Lets Get Cooking
We are starting with the pie crust as it needs to rest up & par-bake.
Combine the 200g of flour and 100g of butter in a large bowl. Incorporate the butter into the flour by crumbling it by hand. It should end up looking like breadcrumbs.
Slowly add in the water, mixing until it forms a soft ball, stopping as soon as it stops sticking to. thebowl. Lightly flour a work service and gently flatten out the the dough. Cover with a towel and let rest for 20-30 minutes.
Once risen, roll it out to fit the size of your pan. Once the pan is lined with the crust, prick the dough with a fork and par-bake for 5 minutes at 375F. Let cool.
Now it’s on to the bechemel. In a saucepan add in the 30g of butter and melt it on LOW. Add in the 30g of flour and mix, let sit until foamy.
Add in the milk and gently combine, add in the salt and pepper. Whisk until combined and bring to a boil. Let simmer for 2-3 minutes.
Remove the bechemel from heat, add in the nutmeg + roquefort + the egg. Mix well.
Heat the oven to 415F
Add the bechemel to the par-baked pie crust and cook for 25 minutes.
Enjoy, I hope you are transported to a cafe in Paris when you eat this.
Made with Love,
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Whisked back to Paris in an instant