Classic Roquefort quiche is blue cheese at its most lovable: crumbled Roquefort and dry farmer or pot cheese set in a milky egg custard in a homemade short-crust shell. The milder cheese stretches the Roquefort so it never overwhelms. A warm slice and a green salad, and lunch is solved.
There are few things as elegantly simple as a classic French quiche, and this Roquefort version is a true showstopper! The bold, tangy punch of Roquefort cheese is perfectly balanced by mild, creamy farmer’s cheese, all nestled in a rich, eggy custard and a flaky, buttery crust. It’s a sophisticated dish that’s surprisingly easy to make, perfect for impressing guests at brunch or enjoying as a light lunch with a simple green salad. The aroma alone will transport you to a Parisian bistro!
Ingredients
• 1 recipe Basic Short-Crust Pastry, for an 11-inch pan
• 4 oz / 113g Roquefort cheese, crumbled
• 8 oz / 227g dry farmer or dry pot cheese, crumbled
• ⅔ cup / 160 ml (5.4 fl oz) milk
• 4 large eggs
• salt to taste
Instructions
1. Preheat your oven to 375°F / 190°C. Prepare your short-crust pastry, gently press it into an 11-inch quiche pan, and blind bake according to the pastry recipe’s directions until lightly golden.
2. In a medium bowl, gently combine the crumbled Roquefort and farmer cheese.
3. Spread the cheese mixture evenly across the bottom of the warm, pre-baked pastry shell.
4. In a separate bowl, whisk together the milk, eggs, and a small pinch of salt until just combined. Do not over-beat.
5. Carefully pour the egg custard over the cheese in the quiche shell.
6. Bake for 40 to 45 minutes, or until the filling is puffed, golden brown, and set in the center (it should only have a very slight jiggle).
7. Let the quiche cool on a wire rack for at least 10 minutes before slicing. This allows the custard to set fully. Serve warm or at room temperature.
Nutritional Information
• A Note on Nutrition
• Serving Size: 1 slice (serves 6-8). This quiche is a wonderful source of protein and calcium thanks to the generous amounts of cheese and eggs. As a rich, decadent dish, it is also high in fat and sodium. All is approximate and will vary based on the specific used, particularly the short-crust pastry recipe.
Pro Tips
• To prevent a soggy bottom, ensure your pastry is thoroughly blind-baked before adding the wet filling.
• Place your quiche pan on a larger baking sheet. This makes it easier to move in and out of the oven and will catch any potential spills.
• Let the quiche rest for at least 10-15 minutes after baking. This crucial step allows the custard to finish setting, ensuring clean, perfect slices.
• For a touch of freshness, feel free to add a tablespoon of finely chopped chives or a pinch of black pepper to the egg custard.
FAQ
Q: Is this Roquefort quiche a good source of vegetarian protein
A: Yes, this quiche is an excellent source of high-quality vegetarian protein. The combination of four large eggs and 12 ounces of cheese provides a substantial amount of protein, making it a very satisfying and filling meat-free main course.
Q: Can I use a different cheese instead of Roquefort
A: Absolutely. If Roquefort is too strong, you can substitute it with another vegetarian-friendly blue cheese like Gorgonzola. For a milder flavor, try crumbled feta or goat cheese. For the farmer’s cheese, a dry-curd cottage cheese or ricotta that has been strained of excess moisture would work well.
Q: What vegetables can I add to this vegetarian quiche
A: This quiche is wonderful with added vegetables. To avoid a watery result, always cook and drain them well first. Try adding 1 cup (240 ml) of sautéed spinach, caramelized onions, or roasted asparagus pieces. Spread the cooked vegetables over the cheese layer before pouring in the egg mixture.
Q: How do I store and reheat leftover quiche
A: Let the quiche cool completely, then cover it tightly or place it in an airtight container. It will keep in the refrigerator for up to 4 days. You can enjoy it cold, or reheat slices in a 350°F / 175°C oven for 10-15 minutes until warmed through.
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Classic Roquefort Quiche
Ingredients
Method
- Preheat your oven to 375°F / 190°C. Prepare your short-crust pastry, gently press it into an 11-inch quiche pan, and blind bake according to the pastry recipe's directions until lightly golden.
- In a medium bowl, gently combine the crumbled Roquefort and farmer cheese.
- Spread the cheese mixture evenly across the bottom of the warm, pre-baked pastry shell.
- In a separate bowl, whisk together the milk, eggs, and a small pinch of salt until just combined.
- Do not over-beat.
- Carefully pour the egg custard over the cheese in the quiche shell.
- Bake for 40 to 45 minutes, or until the filling is puffed, golden brown, and set in the center (it should only have a very slight jiggle).
- Let the quiche cool on a wire rack for at least 10 minutes before slicing. This allows the custard to set fully.
- Serve warm or at room temperature.
- Place your quiche pan on a larger baking sheet. This makes it easier to move in and out of the oven and will catch any potential spills.
- Let the quiche rest for at least 10-15 minutes after baking. This crucial step allows the custard to finish setting, ensuring clean, perfect slices.
