A subtle mixture of Roquefort, Camcmbert and cream cheese gives a special rich taste to Quiche aux Trois Fromages (keesh oh trwah froh-maj). Serve as an elegant first course to a dinner or, with lots of salad and crusty bread, as a light lunch or supper.
Served cold, this quiche makes an excellent picnic food. A white Burgundy wine makes an excellent accompaniment.
1 X 9-inch Flan Case made with shortcrust pastry
3 oz. Roquefort cheese, crumbled
3 oz. Camembert cheese, rind removed
3 oz. cream cheese
1 tablespoon softened butter
1 shallot, finely chopped
2 fl. oz. single cream
½ teaspoon salt
½ teaspoon white pepper
1 teaspoon cayenne pepper
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C). Place the flan case on a baking sheet and set aside.
In a medium-sized mixing-bowl, mash the Roquefort, Camembert, cream cheese and butter together with a fork until the mixture is smooth and the ingredients well blended. (If the mixture is a little lumpy, put the cheese through a strainer, lined with a piece of cheesecloth, pressing down hard with the back of a wooden spoon.)
Stir in the shallot and beat well to mix.
In a second medium-sized mixing bowl, combine the cream, eggs, salt, pepper and cayenne and beat well, to blend.
Add the cream mixture to the cheese, stirring constantly until they are well blended.
Pour the mixture into the flan case and place the baking sheet in the centre of the oven. Bake the quiche for 30 to 35 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.