1 9 inch deep dish pie crust
3 ounces of a good blue cheese such as Maytag or a Roquefort room temperature
3 ounces cream cheese softened
2 T butter softened
3 eggs well beaten
1 C creme fraiche
1 T melted butter
Salt and pepper*
Optional ingredients can be added such as 3 ounces crumbled bacon, fresh or carmelized pears,figs, or onions, walnuts.
Oven temperature 400º for pie crust 375º F for Quiche
Blind bake the pie crust. Gently poke holes in the crust and put in freezer 10 minutes. Line crust with parchment paper and fill with beads or beans. Bake at 400º F for about 15 minutes or until crust is golden. Remove beans and parchment paper and bake for 10-15 minutes. Remove and cool.
In stand mixer using paddle attachment whip cream cheese, blue cheese, and butter until smooth. Add eggs, creme fraiche, and melted butter and mix thoroughly. Season to taste with salt and fresh ground pepper. Pour into pie crust and bake 25-30 minutes.
Cool and serve*.
Eliminate the pepper if you prefer a sweeter quiche.
Can be served with carmelized fruit or onions on the side.