Line the springform tin with puff pastry.
In a bowl, whisk the whole eggs with pepper, grated nutmeg, and double cream until smooth and frothy.
Prick the pastry base all over with a fork.
Crumble the Roquefort evenly across the base, then pour the cream mixture on top.
Bake in a preheated oven at 180°C (thermostat 6) for about 35 minutes. Check doneness by inserting a knife blade into the center—it should come out clean. Remove and serve lukewarm.
Joëlle's Pro Tip: Add 100g diced smoked ham to the mixture for a savory boost. Opt for a removable-base tin for effortless unmolding.
