QUICHE LORRAINE WITH CHEESE

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• 400ml. sour cream
• 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.