Mary Berry has quite a few quiches in her cookbook that I plan on making. I’m posting the second one I’ve prepared here. If you’re interested in seeing the first, take a look at the out of this world Quiche Lorraine by Mary Berry. That was easy to put together and it tasted great. Quiches are a lot of fun once you get the hang of what’s required to do them justice.
The Recipe
The setup for this quiche is the same as the previous. You’ve got to go through the baking of the crust first and then the cooking of the interior. Everything is fairly identical besides the ingredients. But those ingredients are where this quiche shines. If you’ve never tasted Roquefort cheese before, I can’t express to you how wonderful the experience is. Yes, it’s expensive, but I implore you to toast a small piece of French bread and then spread some Roquefort on it. Wait until it melts just slightly and pop the bread into your mouth. There’s nothing like it. Roquefort is a sheep milk cheese from Southern France, and is one of the world’s best known blue cheeses. It’s made from fresh and unpasteurized sheep’s milk and gets its blue veins from Penicillium Roqueforti fungus, initially found in the soil of Roquefort-sur-Soulzon caves, where the cheese comes from. Having this cheese infused with some eggs and a few other ingredients to create a quiche is an idea I would never have come up with on my own, so I thank Mary Berry for that. It’s divine.
Ingredients
Serves: 4
1 Pre-made Pie Crust
3 Ounces Roquefort Cheese
6 Ounces Soft Cheese of Your Choice (Goat Cheese, Brie, Feta, Ricotta)
½ Cup Crème Fraîche (or Sour Cream)
1 Tablespoon Chives, Chopped
6 Eggs
½ Teaspoon Salt
¼ Teaspoon Ground Black Pepper
Bake the Crust
Let the pie crust completely thaw if it’s currently frozen and then allow it to rest at room temperature for a few hours before unrolling. If you attempt to unroll the crust while it’s still chilled, it’ll stick and crack.
Pre-heat your oven to 425°. Then, fit the pie crust to the quiche pan carefully. Press the edges of the dough against the walls of the pan and then use a rolling pin to cut off the excess. Simply roll the pin along the top of the pan and you’ll see that it cuts off the excess very neatly.
Next (this is critical), place a piece of parchment paper or aluminum foil on top of the crust and gently push it so it’s snug against the walls of the pan. Then fill the area on top of the paper or foil with uncooked rice or beans. Basically, if you were to bake the crust in the tin without securing it against the sides of the pan, because of the butter content in the dough, it was melt to the bottom. I have experience with this happening. To combat this, you need to secure the dough to the sides of the pan and then use some weight to keep the paper or foil in place.
Place the pan into the oven on the center rack for 15 minutes. After that, remove the pan from the oven, remove the rice or beans and the paper or foil, and place the pan in the oven for another five minutes. After this, the crust should be golden brown. Remove the pan from the oven and reduce the heat to 375°.
Mix Eggs & Cheese
In a medium sized bowl, beat the eggs and then add the cheeses, crème fraîche, chives, salt, and pepper. Combine these ingredients gently. Pour this mixture into the quiche crust.
Bake the Quiche
Cover the quiche with a piece of aluminum foil, making sure not to touch the raw eggs. Bake the quiche in the oven at 375° for about 25 minutes. This will firm up the eggs. Then, turn off the oven heat, remove the aluminum foil, place the quiche on the top rack, and broil on low for a few minutes until the eggs are lightly browned. Once complete, remove from oven.
Plate & Serve
Allow the quiche to cool for a few minutes, cut into pieces, serve, and enjoy!
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