Mary Berry Roquefort Quiche Recipe

This Mary Berry Roquefort Quiche is a rich and tangy tart, which features crumbled Roquefort cheese and smooth crème fraîche. It’s a sophisticated vegetarian main, ready in about 1 hour and 30 minutes.

Mary Berry Roquefort Quiche Ingredients

For the Shortcrust Pastry

• 175g (6 oz) plain flour
• 90g (3 oz) chilled butter, cubed
• 1 large egg, lightly beaten (to bind)

For the Filling

• 90g (3 oz) Roquefort cheese (or other blue cheese), crumbled
• 175g (6 oz) full-fat soft cheese (cream cheese)
• 2 large eggs, beaten
• 150ml (¼ pint) full-fat crème fraîche
• 1 tbsp snipped fresh chives
• Salt and freshly ground black pepper

How To Make Mary Berry Roquefort Quiche

1. Make the pastry: Place the flour in a large bowl. Rub in the cubed butter lightly with your fingertips until the mixture resembles fine breadcrumbs. Add just enough of the beaten egg to bind the mixture into a soft but not sticky dough (you may not need all the egg). Wrap in cling film and chill in the fridge for 30 minutes.
2. Line the tin: Preheat the oven to 220°C (200°C fan/Gas 7). Place a baking sheet in the oven to heat up. Roll out the chilled pastry on a lightly floured surface. Use it to line a 20cm (8 in) loose-bottomed fluted flan tin. Prick the base all over with a fork.
3. Blind bake: Line the pastry shell with foil or greaseproof paper and fill with baking beans. Place the tin on the hot baking tray in the oven. Bake for 15–20 minutes. Remove the foil and beans for the final 10 minutes to crisp up the base. The pastry should be pale golden and sandy to the touch.
4. Prepare the filling: While the pastry bakes, place the crumbled Roquefort and the full-fat soft cheese into a bowl. Mash them together slightly. Beat in the eggs, crème fraîche, and chives until well combined and smooth-ish (small lumps of blue cheese are fine).
5. Season: Add plenty of freshly ground black pepper. Taste before adding salt, as Roquefort is naturally very salty; you likely won’t need much, if any.
6. Bake: Reduce the oven temperature to 180°C (160°C fan/Gas 4). Pour the cheese mixture into the baked pastry shell. Bake for about 30 minutes until the filling is golden, puffed up, and set in the center.
7. Serve: Allow the quiche to cool in the tin for 10 minutes before removing. Serve warm or cold.

Recipe Tips

• Cheese blending: Mixing soft cheese (cream cheese) with the Roquefort mellows the intensity of the blue cheese, creating a balanced flavor that isn’t overpowering.
• Crème Fraîche: Using crème fraîche instead of milk or single cream adds a lovely tang and a thicker texture to the custard, making it feel more luxurious.
• Pastry Handling: Don’t overwork the dough or it will shrink in the oven. Roll it out gently and lift it into the tin rather than stretching it.
• Blue Cheese alternatives: If Roquefort is too strong, you can use Stilton or Gorgonzola, but Roquefort offers the classic French flavor profile intended for this dish.

What To Serve With Mary Berry Roquefort Quiche

This bold tart needs fresh, crisp accompaniments.

• Apple and Walnut Salad: Sweet apples and nuts pair perfectly with blue cheese.
• Bitter Greens: A salad of chicory, radicchio, or endive.
• Pear Slices: Fresh pears are a classic partner for Roquefort.
• Balsamic Dressing: The sweetness cuts the salty cheese.

How To Store Mary Berry Roquefort Quiche

• Refrigerate: Store the cooled quiche in an airtight container for up to 3 days.
• Freeze: Wrap the quiche tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm in a 180°C oven for 15 minutes to refresh the pastry.

Mary Berry Roquefort Quiche Nutrition Facts

• Calories: 336kcal
• Protein: 12g
• Carbohydrates: 20g
• Fat: 24g
• Saturates: 14g
• Sugar: 1g
• Salt: 0.9g

Nutrition information is estimated per slice (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Quiche Lorraine Recipe
• Mary Berry Oeufs en Cocotte Recipe
• Mary Berry Courgette and Parma Ham Frittata Recipe