“From the SMEG cookbook.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 inch) pastry crust, pre-baked
  • Roquefort Cream Filling
  • 6 ounces cream cheese
  • 3 ounces Roquefort cheese
  • 2 tablespoons butter, softened
  • 3 eggs, well beaten
  • 1 14 cups cream
  • 1 tablespoon butter, melted
  • 1 tablespoon parsley, finely chopped
  • 2 teaspoons chives, finely chopped
  • salt & freshly ground black pepper, to taste

Directions

  1. Preheat oven to 265°F.
  2. In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
  3. Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
  4. Season to taste with salt and pepper.
  5. FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
  6. Serve hot, lukewarm or cold, cut in wedges.

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