|Unbleached flour||1 Cup (16 tbs)|
|Cake yeast/Dried yeast creamed with 2 tablespoon of tepid water||1⁄4 Ounce|
|Heavy cream/Unsalted butter||1 Tablespoon|
|For roquefort filling:|
|Roquefort cheese||4 Ounce|
|Heavy cream||3 Tablespoon|
|Freshly grated nutmeg||To Taste|
|Freshly ground pepper||To Taste|
1) To prepare the pastry, very slightly warm the flour by putting it in a bowl in a slow oven for some minutes. Add the salt, followed by the egg and creamed yeast.
2) Make a light dough by mixing all the ingredients together.
3) Add the softened butter or cream and use your hands to beat the dough into a soft batter.
4) Sprinkle a little flour to dry the batter and form it into a bun. Cover the bowl with a cloth or plate and leave it in a warm place for about 2 hours, till the dough has doubled in volume and is spongy and light.
5) Break the dough down, sprinkle with flour again and reshape it into a bun. In case the dough is not to be used immediately, cover the bowl once again and store the dough in a cold place till the next day (do not refrigerate).
6) To make the filling, mash the cheese to a paste and add the cream.
7) Stir the mixture very gently till the cheese and cream are mixed well.
8) Beat the milk and eggs together. (While a blender can be used for this, do not use it when mixing together the cream and cheese).
9) Mix together the cream-cheese and milk-eggs mixtures (without a blender).
10) Use salt, pepper and nutmeg to season the mixture.
11) Stir gently with a fork or spoon. Do not worry if a few lumps of cheese form in the mixture as they will themselves go away during the cooking process. Ensure that there is no vigorous whisking as this can curdle the cream and cheese. While curdling does not affect the flavor of the preparation, it could result in a flat filling.
12) When it is time for cooking, butter and flour a quiche pan of 10-inches with a removable base.
13) Work the dough into a ball and in the center of the pan, put the dough.
14) Sprinkle the dough with flour and keep pressing it out gently with your knuckles till it covers the pan-€™s base.
15) Cover the pan with a sheet of plastic wrap or wax paper and place it in a warm place for about 25 minutes,
16) Preheat oven to temperature of 425 degrees.
17) Once the dough has become pliable again and has risen just enough to be gently pressed out, line the sides of the pan with it.
18) To bake the quiche, into the dough-lined pan, spoon the prepared filling.
19) Quickly put the pan on a baking sheet and place it on the center shelf of the oven.
20) Bake the quiche for about 15 minutes and then reduce the temperature to 375 degrees.
21) Cover the filling with buttered wax paper and cook the quiche for another 10 minutes.
22) Remove the quiche from the oven and serve it immediately while it is still hot and puffed. Delays in serving will cause the filling to sink. A light salad can be served on the side to make it a filling snack or appetizer.