Roquefort Cream Quiche
Indulge in the rich, savory elegance of this Roquefort Cream Quiche—a decadent French-inspired dish that perfectly balances bold flavors and creamy textures. Featuring a buttery homemade pastry crust and a luscious filling of crumbled Roquefort cheese, heavy cream, and freshly grated nutmeg, this quiche is a showstopper for brunches, lunches, or light dinners. The egg-based custard is enhanced with a hint of fresh parsley and a touch of spice, creating a harmonious blend of flavor in each bite. With its golden, flaky crust and creamy center, this quiche is as stunning to serve as it is delicious to savor. Pair it with a crisp green salad or a chilled white wine for a sophisticated meal that’s sure to impress. Perfectly indulgent yet easy to prepare, this Roquefort Cream Quiche is a must-try for cheese lovers and gourmet enthusiasts alike!
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Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, diced)
- 3 tablespoons cold water
- 150 grams Roquefort cheese
- 200 milliliters heavy cream
- 100 milliliters whole milk
- 3 large eggs
- 1 tablespoon fresh parsley (chopped)
- 0.25 teaspoons nutmeg (freshly grated)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Preheat your oven to 190°C (375°F).
Step 2
To make the pastry, combine the all-purpose flour and diced cold butter in a large mixing bowl. Using your fingertips, a pastry blender, or a food processor, work the butter into the flour until the mixture resembles coarse crumbs.
Step 3
Add the cold water gradually, 1 tablespoon at a time, mixing lightly until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
Step 4
On a lightly floured surface, roll out the chilled dough into a circle about 30 cm (12 inches) in diameter. Carefully transfer the dough to a 23 cm (9-inch) tart tin with a removable bottom.
Step 5
Trim off excess pastry, then press the edges firmly into the tin. Prick the base with a fork to prevent bubbling. Line the pastry with baking paper and fill with baking weights or dried beans. Bake in the preheated oven for 10 minutes.
Step 6
Remove the baking paper and weights, then bake for another 5 minutes until the crust is pale golden brown. Remove from the oven and let cool slightly.
Step 7
In a medium mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the salt, pepper, nutmeg, and chopped parsley.
Step 8
Pour the egg mixture into the cooled pastry shell, then crumble the Roquefort cheese evenly over the filling.
Step 9
Bake the quiche in the preheated oven for 25–30 minutes, or until the filling is set and slightly golden on top.
Step 10
Let the quiche cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | 1030.4 grams (1030.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3302 |
| Total Fat 232.60g | 298% |
| Saturated Fat 140.20g | 701% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 1160mg | 387% |
| Sodium 3241mg | 141% |
| Total Carbohydrate 201.00g | 73% |
| Dietary Fiber 7.20g | 26% |
| Total Sugars 6.90g | |
| Protein 81.20g | 162% |
| Vitamin D 279IU | 1393% |
| Calcium 1078mg | 83% |
| Iron 15mg | 84% |
| Potassium 1085mg | 23% |
Source of Calories