1 x 9 inch shortcrust pastry pie crust
3-1/2 ounces Roquefort cheese, crumbled
3-1/2 ounces Camembert cheese, rind removed
3-1/2 ounces cream cheese
1 tablespoon softened butter
3 fluid ounces heavy cream
3 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper or chile powder
1 shallot, finely chopped
Preheat the oven to 400 F.
Mix three cheeses and butter together, using a fork, in a medium-sized mixing bowl. When thoroughly blended stir in the shallot and mix well.
In a second bowl combine the eggs, cream, salt, pepper and cayenne. Beat well to blend. Add the cream mixture to the cheese mixture, stirring constantly until well blended. Pour the mixture into the pastry case. Place in the center of the oven and bake until the filling is set and golden brown, about 35 minutes. Serve hot with crusty bread.