Cooking With Richard

Fat is good, right? Right? Well, no fat isn’t good for us, but it tastes bloody great.

I guess unless you make quiche you don’t really know that it’s essentially a giant fatty mousse on a rich fatty pastry base. In case you were under any delusions otherwise, here is the recipe for Roquefort cheese quiche, a slice of which is depicted thusly:

We start with a couple of ounces of butter in the pastry:

3 oz of blue cheese and 6 oz of soft cheese:

A quarter of a pint of (half-fat!) crème fraîche:

Don’t forget the two eggs:

This is the pastry, rolled out. I’m rather proud of this:

The finished fatty product.

By the way, snails are apparently a very low fat food.

This entry was posted on Friday, August 11th, 2006 at 10:40 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.