Spinach, Roquefort And Walnut Quiche

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 9" unbaked pie shells or 1 pastry dough, to line tart pan of same size
• 3 eggs
• 100 g sour cream
• black pepper, to taste
• 150 g roquefort cheese
• 300 g frozen spinach, thawed enough to spread in pan
• 50 g walnuts, coarsley chopped

Recipe

• 1 pre-heat oven to 210°c.
• 2 line tart pan or pie pan with pastry or shell.
• 3 prick the bottom with a fork several times.
• 4 whisk the eggs in a large bowl.
• 5 add the sour cream, and pepper and combine well.
• 6 crumble in the roquefort and continue to whisk until the cheese has broken up.
• 7 you will, however, still have some distinct lumps of it.
• 8 place the spinach in the bottom of the tart pan.
• 9 sprinkle the walnuts evenly over the spinach.
• 10 pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible.
• 11 bake 25-30 minutes, or until quiche has set and top is nicely browned.