Roquefort quiche

Ingredients for 1 servings:

• 250 g flour
• 100 g butter
• 1 egg(s)
• 1 tbsp sour cream
• Salt
• 2 bulb(s)
• 2 apples
• 1 lemon(s), the juice
• 200 ml cream
• 3 eggs
• 300 g blue cheese (Roquefort)
• salt and pepper
• 1 pinch of nutmeg
• oregano
• 30 g sunflower seeds, roasted
• Thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

2 quiches

Quickly knead the first five ingredients into a dough, wrap it in foil and chill for 1 hour. Preheat the oven to 200°C (180°C fan-assisted). Divide the dough into two portions, roll out thinly to the size of the pie dishes and place in the greased dishes. Blind bake for approx. 10 minutes. Peel and core the apples and pears and cut into wedges. Drizzle with lemon juice and spread on the pastry cases. Whisk the cream and eggs, then mix in the finely chopped cheese. Season with salt, pepper, nutmeg, oregano and thyme and spread on the fruit. Bake the quiches in the oven for 18-20 minutes. Remove from the oven and sprinkle with the seeds and herbs, if desired.