Pear and Blue Cheese Quiches

Combine the flour, butter, salt, sugar and egg and work to a dough. Wrap in foil or clingfilm and chill for 30 minutes.

Preheat the oven to 180°C. Peel, halve and core the pears and cut into thin wedges. Put the Roquefort into a small bowl and crush with a fork. Add the eggs, sour cream and yoghurt and mix well. Season to taste with pepper.

Butter 4 small quiche dishes and dust with flour. Roll out the pastry on a floured work surface to a thickness of 3-4 mm and cut out 4 circles to fit the quiche dishes using the quiche dishes as a guide. Line the dishes with the pastry and prick the bases with a fork. Arrange the pear slices neatly in the pastry cases and pour the Roquefort mixture over them.