Delicious, though I think next time I'll use 4 eggs instead of 3 as the finished product only filled the crust about 1/2 - 2/3, so the appearance was a little skimpy (a thin quiche). I may try it with peppered bacon as well, to give it a little more flavor. Overall, though, it will definitely be on the menu in the future.
Roquefort Quiche
Photo: Susie Cushner
Yield: Makes 6 servings
Recipe from
More From Real Simple
Recipe Time
Prep Time:
Other:
30 Minutes
Nutritional Information
Amount per serving
- Calcium: 133mg
- Calories: 331
- Calories from fat: 1%
- Carbohydrate: 12g
- Cholesterol: 161mg
- Fat: 27g
- Fiber: 0g
- Iron: 1mg
- Protein: 10mg
- Saturated fat: 13g
- Sodium: 517mg
Ingredients
- 4 ounces Roquefort cheese, softened
- 3 slices cooked bacon, crumbled
- 1 scallion, minced
- 1 9-inch pastry shell, partially baked (follow the label directions)
- 3 eggs, slightly beaten
- 1/2 cup heavy cream
- 2 tablespoons butter
Preparation
- Heat oven to 375° F. Scatter the cheese, bacon, and scallion in the pastry shell. Combine the eggs and cream and pour on top. Dot with the butter. Bake 25 to 30 minutes or until golden and puffed.
Roquefort Quiche Recipe at a Glance
- COURSE: Breakfast/Brunch, Main Dishes
- CUISINE: French
- MAIN INGREDIENT: Cheese, Eggs
- COOKING METHOD: Bake
- OCCASION: Spring
- PUBLICATION: Real Simple
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