Roquefort Quiche

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.


Pie Crust

  • 1 1/2 Cups Flour, 200g
  • 1/2 Cup Butter, 100g, cut into small cubes
  • Pinch of salt
  • 1/2 Cup water

Bechamel Sauce

  • 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,

Brunch Burger

This burger is created after I was torn between breakfast for dinner or a hamburger. I decided to combine them for the best of both worlds. The burger turned into an absolute monster, featuring avocado, a hashbrown patty, bacon, and a fried egg. I would not recommend this burger if you’re looking for a ‘light’ meal. I have no regrets about it, hell I’d serve it with a Bloody Mary if I could. This recipe is just for one, so modify it as needed if making for more!


  • Hamburger Bun
  • Hamburger patty [ I made this from a pre-made patty my mom gave me, can always make your own from ground beef]
  • Half an Avocado, sliced
  • 1 Hashbrown Patty
  • 1 Slice of Bacon
  • 1 Egg
  • 1 Slice Cheddar Cheese
  • Olive Oil
  • Salt & Pepper

Let’s Get Cooking

To get started, cook your hashbrown patty per your preference, I like to do it in the air fryer, but you can bake it in the oven as well. Cook per package directions. Cook your bacon in a pan to your desired doneness, I like mine a little bit chewy but to each their own. Remove the bacon from the pan and place cooked bacon on paper towels. Place the pan back on the stove as we will cook our patty using the same pan.

Form your patty, or if you are using a pre-made one, salt and pepper on both sides. Cook the patty to your desired doneness, I prefer med-rare, so about 6 minutes each side. Remove the burger from heat and fry your egg in the same pan. Add extra olive oil if needed.

Toast your buns and now it’s time to build.

Bottom bun + sliced avocado + hashbrown + bacon + burger + cheese + fried egg + top bun

Enjoy for brunch or whenever you want!

Made with Love,