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Roquefort Quiche

Serves 4 - 6
Roquefort Quiche
  • 3/4 cup (90 g) crumbled Roquefort or other blue cheese
  • 1 1/2 cups (175 g) low-fat cream cheese
  • 2 eggs, beaten
  • 2/3 cup (150 ml) light sour cream
  • 1 tbsp snipped fresh chives
  • salt and black pepper
  • 1 cup (125 g) all-purpose flour
  • 4 tbsp butter
  • about 1 tbsp coldwater
  • * 8-in (20-cm) quiche dish or pan
  • * dried beans or pie weights


  1. Make the pastry: put the flour in a bowl, add the butter and rub in with the fingertips. Add enough water to bind to a soft dough. Cover with plastic wrap and chill for 30 minutes.
  2. Roll out the short crust pastry, and use to line the quiche dish. Prick the bottom of the pastry shell with a fork.
  3. Line the pastry shell with foil or waxed paper and fill with dried beans or pie weights. Place the quiche dish on a heated baking sheet and bake in a 425癋 (220癈) oven for 15-20 minutes, removing the foil and dried beans for the final 10 minutes.
  4. Meanwhile, make the filling: mix the Roquefort and cream cheese in a bowl, then beat in the eggs, sour cream, chives, and salt and pepper to taste. Be careful not to add too much salt as blue cheese is already quite salty.
  5. Pour the mixture into the pastry shell, reduce the oven temperature to 350癋 (I SO癈), and bake the quiche for about 30 minutes until golden and set. Serve warm or cold.