This recipe is meant to replicate an amazing quiche I had at La Galette, in downtown Dakar, served as a 6" quiche with a green salad on the side.
1 pastry shell (use the pastry crust from the tomato tart recipe.
4oz st nectaire (soft, ripened cheese) without the rind
1oz blue d'Auvergne or Roquefort (optional)
2oz of grated emmental cheese
2 egg yolks