Moist, creamy, tangy and delightfully salty Roquefort blue cheese makes this quiche a rich, one-dish meal that is perfect for any time of the day. Let the intensity of the cheese do all of the work for you.
Easy Roquefort Quiche
- 1 9-inch pie shell
- 4 ounces Roquefort cheese, softened to room temperature
- 3 slices cooked bacon
- Handful fresh spinach
- 3 eggs
- 1/2 cup heavy whipping cream
- 2 Tablespoons butter, cut up into pieces.
- salt and pepper
- Handful of arugula for plating
Heat oven to 375° F. Beat the eggs together and then whisk in the heavy whipping cream. Lightly season with salt and pepper.
Cut the bacon into bite-size pieces, and then sprinkle it evenly on the bottom of the pie shell. Scatter the spinach on top. Break up the Roquefort into chunks and place it in the pie shell as well. Lastly, scatter the 2 tablespoons of cut butter evenly over the rest of the components.
Pour the eggs and cream on top of all the ingredients.
Bake 25 to 30 minutes or until golden and puffed. Let stand for 15 minutes before serving. Pile fresh arugula on top of the quiche and serve.
...and here's the video: