QUICHE LORRAINE WITH CHEESE

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  • 400ml. sour creamkase
  • 3 egg yolks
  • 1 egg
  • 130gr. parmesan
  • 200gr. Blue cheese / Roquefort
  • 100gr. cream cheese
  • Parsley
  • Salt flakes and freshly grounded white pepper

For the cheese filling

In a bowl, blend the cream with the egg yolks and add the grated cheese and parsley.

Season with salt and pepper and pour the mixture into the filo cups.

Bake for 20-25 minutes at 180°C.