My dear friend for more than 30 years gave me this recipe. She passed away 10 years ago and I don't imagine I will ever get over missing her. She was amazing, such fun, a true conch (someone born and raised in the Florida Keys) and loved by all who knew her. Nancy's work was in the fundraising field, so as a result, she knew everyone in town, remembered everything and you could call and say...what do you know about this or that...and she'd have the complete skinny. Always. I'm still in touch with her youngest daughter (via Facebook....it does have its uses) even though she moved away.
When Nancy served this quiche years ago for a luncheon, we all took a deep breath. Quiche Lorraine was the big thing back then, so a quiche made with Roquefort was a walk on the wild side. Typical Nancy. Ever the trailblazer. We loved it.
I've always served a fruit salad with it, which makes perfect sense...fruit and cheese. Unfortunately, I only had some leftover cantaloupe in the house when I made the quiche for this post, so that's what I used. But for company, my suggestion is to make a colorful salad with a variety of fruits and a nice light poppy seed dressing.
Nancy's Roquefort Quiche
6 ounces cream cheese, soft
4 ounces Roquefort or blue cheese
1/2 cup light or heavy cream
3 eggs, beaten
2 tablespoons finely chopped onion (I grate it)
freshly ground black pepper1 baked pie shell
Preheat oven to 375. Beat cream cheese, Roquefort and cream until smooth with electric mixer. Add eggs, onion and pepper. Pour into baked pie shell and bake 25 to 30 minutes. Serve warm or room temperature.