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
3oz chevre
1oz blue d'Auvergne or Roquefort (optional)
2oz of grated emmental cheese
2 eggs
2 egg yolks
3/4 pint cream (see original recipe here if you can get both double cream and single cream, crème fraîche épaisse and crème fraîche fleurette or liquide). Consider using 1/2 pt alouette brand sour cream and 1/4 pt cream?)
1 tsp of nutmeg
Salt and pepper to taste

Preheat oven th. (400F).

Put the pastry into a mold.

Cut the St nectaire, blue and goats cheeses into strips. Arrange the slices of cheese on the pastry.

In a bowl, whisk the whole eggs and yolks with cream, add the nutmeg, salt and pepper.

Pour egg mixture over cheese.

Sprinkle the grated cheese over the quiche.

Bake 30-45 minutes, until the top forms a beautiful golden crust and rises.