Roquefort and peas tarts

Quiche Roquefort et poire

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 50

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

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.



  • 175 g (6 oz) plain flour
  • 100 g (


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.

Preheat the oven to 180°C/350°F/Gas 4. Roll the pas