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Julia Child's Quiche au Roquefort

Florida Grillin Girl
Florida Grillin Girl Posts: 5,013
edited November -0001 in EggHead Forum
This recipe was in People magazine this week, due to the Julie and Julia movie, so I thought I would give it a try on the egg.

P8131145.jpg

Quiche au Roquefort

3 oz. roquefort or blue cheese
6 oz. cream cheese
2 Tbsp. softened butter
3 Tbsp. cream (I used half and half)
2 eggs
S & P
cayenne peper to taste
chopped chives or scallion tops
pie crust (I used Pillsbury refrigerated pie crust)

Bake frozen pie crust in pie pan in 40 degree oven for 8 minutes. Remove and poke holes with fork. Bake 2 more minutes.

Blend cheeses, butter, and cream with a spoon Add Eggs and mix. Force through sieve to remove lumps (I did not do this, cause I like lumps). Season with S & P, cayenne, stir in chives.
Bake at 375 for 25-30 minutes in top half of oven.

I did it in the egg at 350 dome. Next time I will use my large with a platesetter. The crust got too dark on the bottom, but the filling was great.

Thanks Julia!

Faith
Tampa
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
 
3 Large, 1 Small, 1 well-used Mini
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Comments

  • Bacchus
    Bacchus Posts: 6,019
    Eggcellent post Faith. Thanks for sharing. I may give this a try, albiet without a fancy quiche/tart pan. ;)
    Your oven temp was 400 for the crust?
    You went "direct" on the egg?

    It looks great.!!


    Ron
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Bacchus - I precooked the pie crust in a 400 degree oven. On the egg, I put the dish on top of the grid on top of the 3 green feet. The dish was too large to go any higher in the dome on the mini.
    I highly recommend using a platesetter, and will make it on my large next time using one. Oh and the dome temp ended up somewhere in the 325 degrees range.

    Faith
    Tampa
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    That looks very nice. Did you like it done on the egg?

    GG
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Thanks for the recipe Faith

    Ross
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  • stike
    stike Posts: 15,597
    looks great.

    fwiw, every time i see "bake" in a recipe, that means indirect for me.

    gotta love roquefort. my wife wouldn't go near it. but i love it
    ed egli avea del cul fatto trombetta -Dante
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Stike, GG, just wanted to see what the egg would do to the cheese, since we know the egg does cheese really well. Anyone that likes blue or roquefort should love this recipe.

    I tried to cook it on the pizza stone, and make it indirect, but there wasn't room in the mini for all that. I'm sure it would be fabulous done the way Julia intended it, in the oven.

    Faith
    Tampa
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • lowercasebill
    lowercasebill Posts: 5,218
    THANKS!!!!!!!!!!! i just got back from resaurant depot with a 4 lb, wheel of Maytag
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  • pattikake
    pattikake Posts: 1,175
    Great job, looking great. Any Julia Child recipe is good as long as you can prepare it. Thanks for the recipe.

    Patti
    Wichita, KS
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    ;) Faith, that sure hits my "Q" spot! Put some
    gorgonzola in leftover mashed potatoes for lunch...looks like your Julia find will be in one of my eggs real soon :woohoo: Thanks for the post.
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