Roquefort Quiche

1 8" pastry shell
4 oz. Roquefort or other good quality blue cheese
6 oz. cream cheese at room temperature
3 T. heavy cream
2 T. butter at room temperature
2 eggs, beaten
salt and freshly ground pepper to taste
a grating of fresh nutmeg
cayenne pepper to taste (optional)
2 tsp. chopped fresh chives

Partially bake the pie shell in a preheated 375F for about 10
minutes, until it just begins to change color. Meanwhile, beat
together the Roquefort, cream cheese, cream, butter, eggs, salt,
pepper, nutmeg, and optional cayenne. Press the mixture through a
sieve to remove all lumps and stir in the chopped chives. Pour the
cheese mixture into the partially bake pie shell and bake for 25 to 30
minutes, until the filling has puffed and the top has browned. Serve
warm or at room temperature.

Serves 4 to 6.

from: Mastering the Art of French Cooking, Volume One
by Julia Child, Louisette Bertholle, Simone Beck
(Knopf, 2001, 40th anniversary edition)