Quiche au Roquefort et aux Oignons
Flan pastry made with 125g flour
For the Roquefort – onion mixture
3 large onions, thinly sliced
salt & pepper
1 pinch powdered thyme
200 g Roquefort, crumbled
For the custard filling
2 egg yolks
4 tablespoons milk
200 ml double cream
salt & pepper
1 pinch grated nutmeg
1. Make the pastry and wrap and chill for 30 minutes.
2. Set the oven at 200 degrees Celsius. Lightly butter a 22cm tart or pie tin, or flan ring. Roll out the pastry, line the ring; chill until firm. Prick the bottom with a fork and bake blind for 12-15 minutes until the pastry is set and beginning to brown. Remove the paper and beans and bake the shell for 5-7 minutes more, or until the bottom is no longer soft. Remove from the oven and let the pie shell cool slightly. Lower the oven temperature to 190 degrees Celsius.
3. Melt the butter in a heavy-based pan, add the onions with the salt, pepper and thyme, press a piece of buttered foil on top and cover with a lid. Cook very gently, stirring occasionally, for 20-30 minutes until the onions are very soft. NOTE: Do not allow them to brown. Add the Roquefort and stir in with a wooden spoon over low heat until dissolved and smooth. Let this mixture cool slightly, then spread it in the tart shell.
4. Beat the egg and egg yolks thoroughly with the milk and cream and add salt, pepper and nutmeg.
5. Add the custard filling to the pie shell, filling it to three-quarters full, and bake in the heated oven for about 15 minutes. When the filling is partly set, add more custard filling to completely fill the shell. Bake all together for 25-30 or until the custard is set and the top browned. NOTE: Do not overcook or the egg custard will curdle. Serve hot or cool, but not chilled.
Chef’s tip:This quiche can be made a day ahead but the pastry tends to go soggy if left to stand too long. Keep it tightly covered in the refrigerator and reheat in a moderate oven.
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