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Roquefort and peas tarts
Quiche Roquefort et poire
- Serves:
4
- Difficulty
Medium
- Ready in
1 hr 50
By Fran Warde
Published 2009
The classic French quiche is world famous and this recipe was a delicious variation that I once ate in Lille at a very unpretentious little eatery. Boy was it good! I recommend using either Williams or Dorée pear varieties for their luscious flavour.
Ingredients
Pastry
175 g 6 oz 100 g 3½
Method
To make the pastry, rub the flour and butter together until the mixture resembles breadcrumbs, add the beaten egg and bind the pastry together to form a ball. Wrap in cling film and place in the fridge to chill for 15 minutes.
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