Roquefort and leek quiche
Roquefort and leek quiche
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 45 minutes, plus at least 1 day chilling | Serves 8 to 10
2 cups milk 2 cups heavy cream 6 eggs 2 teaspoons kosher salt 1/4 teaspoon freshly ground white pepper 6 gratings fresh nutmeg

Step 1 Combine the milk and cream in a large saucepan and heat over medium heat until scalded (meaning a skin begins to form on the surface). Remove from heat and set aside to cool slightly, 10 to 15 minutes.

Step 2 Put the eggs, the milk mixture, salt, pepper and nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 30 seconds. Immediately pour into the hot quiche shell and bake.

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