Quiche au Roquefort, brocolis et oignon

Rich, spicy, blue-veined Roquefort is thought to be one of the greatest blue cheeses in the world, and the people of Roquefort protect it fiercely. They have been making it for thousands of years, since the time of ancient Rome, in fact. It proved so popular that imitations of it started to spring up all over the place until, in the 1960s, the Tribunal de Grande Instance decreed that, although similar cheeses could be made in many regions of France, it was only a true Roquefort if it