Serves 6 to 8
• 1 recipe Basic Short-Crust Pastry
• ¼ lb. Roquefort cheese, crumbled
• ½ lb. dry farmer or dry pot cheese, crumbled
• ⅔ cup milk
• 4 large eggs
• salt to taste
1. Prepare the short crust, line an 11-inch quiche pan with it, and prebake according to instructions.
2. Combine the crumbled cheeses. Beat together the milk and eggs with a little pinch of salt. Spread the crumbled cheeses evenly over the bottom of the quiche shell and pour the custard carefully over them.
3. Bake the quiche in a preheated oven at 375 degrees for 40 to 45 minutes. The filling should be puffed and rather firm, and the top should be golden brown. Serve either warm or cool as a first course, or with ripe fruit for an unusual dessert.
