Line the mold with the puff pastry.
In a bowl, put the whole eggs, pepper, grated nutmeg and add the cream. Whisk vigorously.
Prick the dough with a fork.
Crumble the Roquefort into the mould, spreading it evenly. Pour over the mixture.
Put in a hot oven on th.6 (180°C) for about 35 minutes. To check for doneness, insert the blade of a knife into the quiche; the blade should come out intact. Then remove from the oven. Consume lukewarm.
Joëlle's point of view:
100 g of smoked ham cut into small cubes and added to the mixture will provide a pleasant "plus". If possible, use as I did, a mold with a removable bottom.
