Quiche au roquefort

The term ' Quiche ' the French indicate a pie baked in oven and usually not covered by pasta, unlike many quiches nostrane.

The Quiche au Roquefort is, together with the Lorraine and the ' au fromages ', one of the most classic pies from the ' brasserie '.

I, the undersigned, for the preparation of quiches, prefers the use of pectin, a kind of slightly salty pastry.

Alternatively, you can also prepare a shortcrust pastry sweet or not use a frozen pastry available on the market, although the latter solution (recommended by some texts) it seems to me the least palatable because often the pastries with not much normal well with the salty.

Small note: the Roquefort gorgonzola is similar to our own, even if it has a slightly stronger taste than the local cheese.

Turn on the oven and bring it to a temperature of 230° c.

Roll out the dough into a thin sheet.

Grease a round pan, spread the dough and prickling it with a fork.

Distribute evenly over the noodles chopped cheese and diced ham.

In a bowl beat the eggs with the cream and the milk; then add salt, pepper and add a sprinkling of nutmeg.

Fill the pan with the mixture and bake in the oven at 230° c for about 20 minutes, then finish cooking at 180-200 degrees for another quarter of an hour.

It is very important, during cooking, check that the surface does not burn: in this case, lower the pie in the oven and reduce the temperature.

To ensure that cooking, insert a stuzzicandenti and pull it out: if it comes out ' clean ' the quiche is ready.

Serve warm (but not hot).