Best Roquefort Cream Quiche Recipes

ROQUEFORT CREAM QUICHE

Roquefort Cream Quiche image

Make and share this Roquefort Cream Quiche recipe from Food.com.

Provided by AmandaInOz

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 inch) pastry crust, pre-baked
6 ounces cream cheese
3 ounces Roquefort cheese
2 tablespoons butter, softened
3 eggs, well beaten
1 1/4 cups cream
1 tablespoon butter, melted
1 tablespoon parsley, finely chopped
2 teaspoons chives, finely chopped
salt & freshly ground black pepper, to taste

Steps:

Preheat oven to 265°F.
In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
Season to taste with salt and pepper.
FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
Serve hot, lukewarm or cold, cut in wedges.

Nutrition Facts : Calories 505.2, Fat 43.2, SaturatedFat 22.1, Cholesterol 198, Sodium 609.8, Carbohydrate 18.3, Fiber 1.2, Sugar 0.4, Protein 11.8

ROQUEFORT OR BLUE CHEESE QUICHE (JULIA CHILD)

Roquefort or Blue Cheese Quiche (Julia Child) image

Make and share this Roquefort or Blue Cheese Quiche (Julia Child) recipe from Food.com.

Provided by coconutty

Categories Savory Pies

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces Roquefort cheese or 3 ounces blue cheese
6 ounces cream cheese or 6 ounces cottage cheese
2 tablespoons softened butter
3 tablespoons whipping cream
2 eggs
salt
white pepper
cayenne pepper
1/2 tablespoon minced fresh chives or 1/2 teaspoon minced green onion top
8 inches pastry shells, partly cooked

Steps:

To partly bake the pastry shell:
Bake in middle of oven at 400 degrees F. for 8-9 minutes.
For the filling:.
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Beat cheese, butter and cream with a fork, then beat in the eggs.
Force the mixture through a sieve, to get rid of the lumps.
Season to taste and stir in the chives or green onion tops.
Pour into pastry shell.
Bake 25-30 minutes or til puffed and browned.

ROQUEFORT, LEEK AND WALNUT TART

Roquefort, Leek and Walnut Tart image

The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.

Provided by Florence Fabricant

Categories brunch, dinner, lunch, pies and tarts, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups/180 grams all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg yolk
1 tablespoon extra-virgin olive oil
2 strips thick-cut smoked bacon, diced (about 2 ounces)
1 cup chopped leeks, white part with a little light green
1/3 cup chopped walnuts
4 ounces Roquefort cheese, or other blue-veined cheese
3 tablespoons crème fraîche

Steps:

Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams

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

Categories Savory Pies

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