Serves 6 as a snack/starter
Prep: 10 min
Cook: 35 min
Ingredients
6 small savoury pastry cases
3 eggs
200ml thick cream or half cream and half milk
150g Roquefort cheese
Method
Heat the oven to 180C/gas mark 4. Arrange the pastry cases on a baking sheet or similar. Crack the eggs into a mixing bowl. Add the cream or half cream and half milk and whisk thoroughly.
Crumble the Roquefort into the pastry cases, giving each an equal share. Pour the cream mixture over the top; it will go almost flush to the top of the pastry case.
Cook in the oven, on a middle shelf, for 35 minutes until dramatically souffled, just set and beginning to turn golden brown around the edges.
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Allow to settle and cool for 5 minutes before serving surrounded by the salad leaves of your choice. Chicory and walnut, watercress, or Little Gem with chives go particularly well.