INGREDIENTS

1 pastry shell (8 inches, 20 cm)
4 oz (100 g) Roquefort or other good quality blue cheese
6 oz (150 g) cream cheese at room temperature
3 Tbs (45 ml) heavy cream
2 Tbs (30 ml) 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 (10 ml) chopped fresh chives

METHOD

Partially bake the pie shell in a preheated 375F (190C) 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.