A hearty and flavorful quiche packed with winter vegetables, enhanced by the bold taste of Roquefort cheese, perfectly paired with a crisp endive and walnut salad.<\/p>\n
Serves 6<\/p>\n
– Pie crust: 1 unit
\n– Carrot: 25 g
\n– Turnip: 25 g
\n– Kale: 25 g
\n– Leek: 25 g
\n– Roquefort cheese: 150 g
\n– Eggs: 3 units
\n– Heavy cream: 200 ml
\n– Milk: 1 tablespoon
\n– Olive oil: 1 tablespoon
\n– Garlic: 1 clove
\n– Nutmeg: 1 pinch
\n– Salt and pepper: 1 pinch each<\/p>\n
Total Time: 1 hour 05 minutes<\/p>\n
– Prep Time: 20 minutes
\n– Cook Time: 45 minutes<\/p>\n
Wash and chop the vegetables into small pieces. In a skillet, heat the olive oil and saut\u00e9 the minced garlic for a minute before adding the vegetables. Cook for 10 to 12 minutes until they are soft. Season with salt, pepper, and a pinch of nutmeg.<\/p>\n
In a large mixing bowl, whisk together the eggs, heavy cream, and milk. Crumble the Roquefort cheese into the mixture and stir well to combine.<\/p>\n
Preheat your oven to 355\u00b0F (180\u00b0C). Roll out the pie crust into a tart pan and prick the bottom with a fork. Evenly spread the saut\u00e9ed vegetables over the crust. Next, pour the egg and cheese mixture over the vegetables.<\/p>\n
Place the quiche in the oven and bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.<\/p>\n\n\n