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Quiche Roquefort

1 nine-inch pie crust -- unbaked
1/4 cup crumbled Roquefort cheese
5 eggs -- lightly beaten
1 cup milk
1 cup cream
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated nutmeg


Line a 9-inch pie plate with pie crust and bake for 5 minutes at 450F. Sprinkle the bottom of shell with crumbled cheese.

Combine the eggs, milk, cream, sour cream, salt, pepper, and nutmeg and strain over cheese.

Bake for 15 minutes at 450F.

Reduce heat to 350F and continue baking for 10 minutes or until custard is set. Serve hot.

Use for hors-d'oeuvre, or with cocktail.


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