Spinach, Roquefort And Walnut Quiche - cooking recipe

Ingredients

1 9\" unbaked pie shells or 1 pastry dough, to line tart pan of same size
3 eggs
100 g sour cream
black pepper, to taste
150 g Roquefort cheese
300 g frozen spinach, thawed enough to spread in pan
50 g walnuts, coarsley chopped

Preparation

Pre-heat oven to 210\u00b0C.
Line tart pan or pie pan with pastry or shell.
Prick the bottom with a fork several times.
Whisk the eggs in a large bowl.
Add the sour cream, and pepper and combine well.
Crumble in the roquefort and continue to whisk until the cheese has broken up.
You will, however, still have some distinct lumps of it.
Place the spinach in the bottom of the tart pan.
Sprinkle the walnuts evenly over the spinach.
Pour the egg and cheese mixture over the top, making sure to spread the remaining lumps of roquefort as evenly as possible.
Bake 25-30 minutes, or until quiche has set and top is nicely browned.