Roquefort Quiche

Ingredients for 6 servings:

• 250 g flour
• 125 g butter
• 2 tbsp water, cold
• Salt
• 80 g blue cheese (Roquefort)
• 120 g cheese, freshly grated (Emmental)
• 3 eggs
• 250 ml milk
• 250 g crème fraîche
• Salt and pepper, white
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quickly knead together the flour, butter, water, and a little salt, shape the dough into a ball, and chill for 30 minutes. For the topping, finely mash the Roquefort with a fork. Beat the eggs until frothy and mix with the milk and crème fraîche. Mix in the Emmental and Roquefort thoroughly. Season with salt (a little!) and pepper. Grease and flour a 28cm springform pan and line it with the pastry. Press up a rim about 3cm high all around. Spread the Roquefort mixture evenly over the pastry base. Place the quiche in a cold oven on the middle rack, set the temperature to 200°C, and bake for about 35 minutes. As soon as it turns golden yellow, cover the surface with aluminum foil to protect it.