The term 'Quiche' refers to a French savory pie baked in the oven and usually not covered by pastry, unlike many savory pies in other cuisines.

The Quiche au Roquefort, along with the Lorraine and the 'au fromages', is one of the most classic savory pies from 'brasseries'.

For the preparation of quiches, I prefer to use shortcrust pastry, a kind of slightly salty pastry. Alternatively, it is also possible to prepare a non-sweet pastry or use a frozen pastry available in stores, although this last solution (recommended by some cooking texts) seems to me the least appetizing as regular pastries often do not go very well with savory dishes.

Turn on the oven and preheat it to 230°.

Roll out the pastry until it is thin.

Grease a round baking pan, lay the pastry on it and prick it with a fork.

Evenly distribute the minced cheese and diced ham on the pastry.

In a bowl, beat the eggs together with the cream and milk; then add salt, pepper, and a sprinkle of nutmeg.

Fill the baking pan with the mixture and bake in the oven at 230° for about twenty minutes, then finish cooking at 180-200° for another fifteen minutes.

It is very important, during cooking, to check that the surface does not burn: in that case, lower the pie in the oven or reduce the temperature.

To make sure it is cooked, insert a toothpick and pull it out: if it comes out 'clean', the quiche is ready.

Serve hot (but not boiling...).