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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the SMEG cookbook. Ingredients:
1 (10 inch) pastry crust, pre-baked |
6 ounces cream cheese |
3 ounces roquefort cheese |
2 tablespoons butter, softened |
3 eggs, well beaten |
1 1/4 cups cream |
1 tablespoon butter, melted |
1 tablespoon parsley, finely chopped |
2 teaspoons chives, finely chopped |
salt & freshly ground black pepper, to taste |
Directions:
1. Preheat oven to 265°F.
2. In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
3. Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
4. Season to taste with salt and pepper.
5. FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
6. Serve hot, lukewarm or cold, cut in wedges.
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