INGREDIENTS

1. 19″ unbaked pie shell or pastry dough, to line tart pan of same size
2. 3eggs
3. 100gsour cream
4. black pepper, to taste
5. 150gRoquefort cheese
6. 300gfrozen spinach, thawed enough to spread in pan
7. 50gwalnuts, coarsley chopped

DIRECTIONS

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