SPINACH, ROQUEFORT AND WALNUT QUICHE

Spinach, Roquefort and Walnut Quiche image

This unusual combination of ingredients results in a delicious quiche. Add a salad in the summer or a bowl of soup in the winter along with some crusty bread for a complete and easy meal.

Provided by FlemishMinx

Time 40m

Yield 1 quiche

Number Of Ingredients 7

Ingredients

1 9" unbaked pie shells or 1 pastry dough, to line tart pan of same size
3 eggs
100 g sour cream
black pepper, to taste
150 g Roquefort cheese
300 g frozen spinach, thawed enough to spread in pan
50 g walnuts, coarsley chopped

Steps:

Pre-heat oven to 210°C.
Line tart pan or pie pan with pastry or shell.
Prick the bottom with a fork several times.
Whisk the eggs in a large bowl.
Add the sour cream, and pepper and combine well.
Crumble in the roquefort and continue to whisk until the cheese has broken up.
You will, however, still have some distinct lumps of it.
Place the spinach in the bottom of the tart pan.
Sprinkle the walnuts evenly over the spinach.
Pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible.
Bake 25-30 minutes, or until quiche has set and top is nicely browned.

Nutrition Facts : Calories 1926.4, Fat 150.4, SaturatedFat 58.6, Cholesterol 811.7, Sodium 3739.4, Carbohydrate 75.6, Fiber 14.3, Sugar 5.4, Protein 80