Quiche Au Roquefort

Preparation:

Preparation: With the term 'Quiche' the French indicate a savory pie cooked in the oven and usually not covered by the dough, unlike many local savory pies. Quiche au Roquefort is, together with Lorraine and 'au fromages', one of the most classic 'brasserie' savory pies. The undersigned, for the preparation of quiches, prefers the use of shortcrust pastry, a sort of slightly salted pastry. Alternatively, it is also good to prepare a non-sweet shortcrust pastry or use a commercially available frozen shortcrust pastry, even if the latter solution (recommended by some cookbooks) seems to me the least attractive as normal shortcrust pastry often does not go very well together with salty. Small note: Roquefort is similar to our gorgonzola, even if it has a slightly more decisive taste than our local cheese. Turn on the oven and bring it to a temperature of 230 degrees. Roll out the dough until you get a thin sheet. Grease a round pan, spread the dough and prick it with a fork. Distribute the chopped cheese and diced ham evenly over the dough. In a bowl, beat the eggs together with the cream and milk; then add salt and pepper and add a sprinkling of nutmeg. Fill the pan with the mixture obtained and cook in the oven at 230 degrees for about twenty minutes, then finish cooking at 180-200 degrees for another quarter of an hour. During cooking, it is very important to check that the surface does not burn: in this case, lower the cake into the oven or reduce the temperature. To be sure it is cooked, insert a toothpick and pull it out: if it comes out 'clean' the quiche is ready. Serve hot (but not boiling...).