Apple and Rouquefort Quiche

We have very special memories of the first time we prepared this quiche. It was an Easter brunch. The folks at the table included Phil and Mary Margaret and Robin. That occasion was the first "entertaining" we did after Phil's surgery. The food and the company were "simply mahvelous."

1. To "partly bake" the crust, press it into the pan; use a fork to prick the dough all over the bottom; then chill it in the refrigerator for approximately 20 minutes. When you remove it from the fridge, line the crust with waxed paper, and fill with something heavy enough (beans, rice, pie weights) to keep the crust from puffing up. 20-25 minutes in an oven preheated to 375^o will be plenty to set the crust.
   
   
2. Meanwhile, core, peel, and finely chop the apple. Mix in the blue cheese.
   
   
3. Whisk together the eggs and egg yolks, until blended but not yet frothy. Stir in the salt, pepper, and nutmeg. Then, add the half-and-half.
   
   
4. Sprinkle the bread crumbs into the shell; then, ladle in the apple and cheese; and finally, pour in the egg mixture.
   
   
5. Bake in an oven preheated to 350^o for 45 to 60 minutes, until the custard is set. Precise timing is virtually impossible with quiches. The original recipe called for 20 plus minutes. We've never finished in less than 50. The traditional test calls for a silver knife inserted in the center of the quiche; it should come out clean. A less elegant technique involves watching for a slight browning around the edge of the custard and a puffing of the center.
   
   
6. Sprinkle with the parsley or chives before serving.

4-6 servings   

Source: The Silver Palate Cookbook